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Deviled Egg Salad

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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!

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.

Find it online: https://avarecipe.com/deviled-egg-salad/