Deviled Egg Salad
A creamy and flavorful Deviled Egg Salad perfect for sandwiches or on its own.
Equipment
- saucepan
- Steamer basket
- Large bowl
- small bowl
Ingredients
- 12 large eggs
- ¼ cup chopped green onion
- ½ cup chopped celery
- ½ cup chopped red bell pepper
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon cider, white wine, or sherry vinegar
- ¼ teaspoon Tabasco or other hot sauce more or less to taste
- ½ teaspoon paprika more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- ¼ teaspoon kosher salt more to taste
Instructions
Preparation
- Hard boil the eggs by steaming them for 15 minutes, then place in an ice water bath to cool.
- Peel and chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
- In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir it into the bowl with the eggs and vegetables. Add the paprika, salt, and black pepper, adjusting the seasonings to taste.
Notes
Best served chilled. The salad will keep for 3 to 5 days in the fridge.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 4gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gCholesterol: 370mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!