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Deviled Egg Salad

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Deviled Egg Salad is a creamy and tangy twist on classic deviled eggs. Combining boiled eggs, mayonnaise, mustard, pickles, and seasonings, this dish is perfect as a salad, sandwich filling, or side dish, making it a versatile crowd-pleaser.

Ingredients

  1. 6 large eggs, hard-boiled and peeled
    1/4 cup mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon white vinegar or pickle juice
    1 teaspoon sugar (optional, for a touch of sweetness)
    1/4 teaspoon paprika
    1/4 teaspoon garlic powder
    Salt and pepper to taste
    1/4 cup finely chopped pickles or relish
    2 tablespoons chopped fresh chives or parsley (optional, for garnish)

Instructions

Hard boil the eggs by placing them in a saucepan, covering with cold water, and bringing to a boil. Lower heat and simmer for 9-10 minutes. Transfer the eggs to an ice bath, peel, and chop into small pieces.

  1. In a large bowl, mix together the mayonnaise, Dijon mustard, vinegar or pickle juice, sugar (if using), paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
  2. Add the chopped eggs and pickles to the dressing. Gently fold together until well-coated.
  3. Transfer the Deviled Egg Salad to a serving dish, garnish with chives or parsley, and serve immediately. Refrigerate leftovers for later use.

Notes

  2. Make it creamy or chunky: Mash the eggs for a creamier version, or keep them in larger pieces for a chunkier salad.
  3. Swap pickles for relish: Sweet or dill relish can be used in place of chopped pickles.
  4. Storage: Store leftovers in an airtight container for up to 2-3 days in the refrigerator.
  5. Reheating: This salad is best served cold and does not require reheating.

Nutrition

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