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I love deviled eggs. I love egg salad. Now I can have them both in a deviled egg salad. And I don’t actually mind making them even if pealing the eggs can take a while when you’re making a big batch. This recipe from Simply Recipes takes all of the classic flavors of deviled eggs and puts them into a great salad.
I recently bought an egg cooker. I had no hopes of it working. But it does! It makes hard-boiled eggs (and other styles) perfectly every time. I was shocked. The model I have is no longer available, but the one below is similar and has a few cool features that mine does not.
Also try my cool-and-crunchy egg salad.
Deviled Egg Salad
Ingredients
- 12 large eggs
- ¼ cup green onion chopped
- ½ cup celery chopped
- ½ cup red bell pepper chopped
- 3 tablespoons Dijon mustard
- ⅓ cup mayonnaise
- 1 tablespoon white wine
- hot sauce a few shakes
- ¼ teaspoon paprika
- kosher salt
- ground black pepper
Instructions
- Boil the eggs and peel them. Coarsely chop.
- In a large bowl, place the eggs, green onion, celery, and red bell pepper.
- In a small bowl, combine the mustard, mayonnaise, wine, and hot sauce. Season with salt and pepper.
- Fold the dressing into the eggs mixture.
- Chill for at least 2 hours.
- Serve sprinkled with a little paprika.
Nutrition
Nutritional values are approximate.
