Deviled Egg Salad Recipe
This deviled egg salad is ultra creamy with just the right kick of tangy mustard and paprika, bringing all the bold, classic deviled egg flavor in every bite.
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Ingredients
- 12 large eggs, hard-boiled
- ½ cup mayonnaise or plain Greek yogurt
- 2 teaspoons mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon paprika
- 2 dashes Tabasco, optional
- 2 tablespoons snipped fresh chives, optional
Instructions
Prep:
- Place eggs in a medium saucepan. Cover with cold water, ensuring 1 inch of water covers the eggs. Bring water to a boil, turn off the heat, cover, and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan, and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.
- Once hard-boiled eggs have fully cooled, halve lengthwise.
Make the egg salad:
- Place half of the yolks inside a large bowl and, with a fork, mash them. Add the mayonnaise, mustard, salt, pepper, paprika, tabasco (if using), and chives (if using). Stir to combine all ingredients with a fork.
- Coarsely chop the egg whites and the remaining egg yolks on a cutting board. Add them to the bowl and toss to coat and combine.
Store:
- Refrigerate the egg salad in an airtight container for up to 3 days.
Notes
- For a creamier, thinner texture, add an additional tablespoon or two of mayonnaise.
- Like your egg salad with relish? Add 1 tablespoon relish.
Nutrition
Serving: 1 serving | Calories: 138kcal | Carbohydrates: 1g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 328mg | Sodium: 343mg | Potassium: 152mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 0.01mg | Calcium: 70mg | Iron: 2mg
