Why You’ll Love This Recipe
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Quick and Easy: This recipe comes together quickly, making it perfect for a fuss-free meal or snack.
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Versatile: Enjoy it on its own, as a sandwich filling, or as a topping for salads and crackers.
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Classic Flavor: The combination of mayonnaise and yellow mustard provides that familiar deviled egg taste.
Ingredients
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Whole eggs – organic if possible
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Mayonnaise – creates a creamy texture
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Prepared yellow mustard – adds tangy flavor
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Eggs: Hard-boil the eggs using your preferred method. Once cooked, peel and chop them into small pieces.
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Mix the Dressing: In a mixing bowl, combine mayonnaise and prepared yellow mustard. Stir until well blended.
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Combine: Add the chopped eggs to the dressing mixture. Gently fold until the eggs are evenly coated.
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Season: Taste and adjust the seasoning with salt and pepper as needed.
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Serve: Enjoy immediately or refrigerate until ready to serve.
Servings and Timing
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Servings: This recipe yields approximately 4 servings.
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Preparation Time: About 10 minutes
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Cooking Time: Approximately 10 minutes for boiling eggs
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Total Time: Approximately 20 minutes
Variations
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Add-Ins: Incorporate diced celery, onions, or pickles for added crunch and flavor.
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Spicy Kick: Add a dash of hot sauce or a sprinkle of cayenne pepper to introduce some heat.
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Herbs: Fresh dill, chives, or parsley can enhance the flavor profile.
Storage/Reheating
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Storage: Store the egg salad in an airtight container in the refrigerator for up to 3 days.
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Reheating: This dish is best enjoyed cold or at room temperature; reheating is not recommended.
FAQs
1. Can I use Greek yogurt instead of mayonnaise?
Yes, substituting Greek yogurt for mayonnaise can provide a tangy flavor and reduce calories.
2. How can I make peeling the eggs easier?
Using older eggs and placing them in an ice bath immediately after boiling can help make peeling easier.
3. Is this recipe gluten-free?
Yes, this egg salad is naturally gluten-free.
4. Can I make this egg salad ahead of time?
Absolutely, it can be made a day in advance and stored in the refrigerator.
5. What can I serve with deviled egg salad?
It pairs well with crackers, toast, or as a filling for sandwiches and wraps.
6. How long can I keep deviled egg salad in the fridge?
It can be stored in the refrigerator for up to 3 days.
7. Is this recipe suitable for vegetarians?
Yes, this egg salad is vegetarian-friendly.
8. Can I use Dijon mustard instead of yellow mustard?
Yes, Dijon mustard can be used for a slightly different flavor profile.
9. How can I make this recipe healthier?
Using light mayonnaise or substituting with Greek yogurt can reduce the calorie content.
Conclusion
Deviled Egg Salad is a simple yet flavorful dish that brings the beloved taste of deviled eggs into a versatile salad form. Whether enjoyed on its own, as a sandwich filling, or paired with your favorite crackers, this recipe is sure to become a favorite in your meal rotation.
Deviled Egg Salad
This Deviled Egg Salad is a creamy, tangy twist on classic deviled eggs, offering the same bold flavors in an easy-to-make salad. Perfect as a sandwich filling, a dip for crackers, or a standalone dish, this protein-packed recipe is quick, delicious, and incredibly versatile!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad, Snack
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large eggs (organic if possible)
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon prepared yellow mustard (or Dijon for a bolder flavor)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for garnish)
- 1 teaspoon white vinegar (for extra tang)
- ½ teaspoon sugar (optional, to balance flavors)
- 1 tablespoon diced pickles or relish (optional, for added crunch)
- 1 tablespoon finely diced red onion or green onions (optional)
- 1 teaspoon chopped fresh chives or parsley (for garnish)
Instructions
Hard-Boil the Eggs:
- Place eggs in a pot and cover with water. Bring to a gentle boil over medium heat.
- Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool for about 5 minutes.
- Peel and chop the eggs into small pieces.
2. Make the Dressing:
- In a bowl, mix mayonnaise, mustard, vinegar, salt, pepper, and sugar (if using).
- Stir until smooth and well combined.
3. Combine the Salad:
- Add the chopped eggs to the dressing mixture.
- Gently fold in any optional add-ins like pickles, onions, or fresh herbs.
4. Serve and Enjoy:
- Garnish with smoked paprika and fresh chives.
- Serve chilled or at room temperature on toast, crackers, lettuce wraps, or sandwiches.
Notes
- Easier Peeling Tip: Use older eggs and place them in an ice bath immediately after boiling.
- Spicy Option: Add a dash of hot sauce or cayenne pepper for some heat.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
