Description
Deviled Egg Salad is the perfect spring side dish! It has the signature tang and smokiness of deviled eggs with the pillowy texture of egg salad, so you no longer have to choose between the two. Packed with fresh vegetables and dressed with a creamy sauce, you’ll love this take on the classic Easter dish.
Ingredients
- 12 large eggs
- 2 tablespoons chives or green onions, finely chopped
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Place eggs into a medium saucepan and cover completely with water by an inch. Bring to a boil over high heat. Then remove from heat, cover the saucepan with the lid, and set aside for 12 minutes in the boiling water. (You can also steam cook the eggs in a steamer basket for 15 minutes).
- Drain the water and fill with cold water to cool down the eggs quickly.
- Once eggs are cool, peel and finely chop them or use a grater to grate them.
- In a large mixing bowl, combine the chopped eggs, chives, celery, and bell pepper.
- In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, paprika, and garlic powder until smooth.
- Add the sauce to the egg mixture. Stir with a spoon to mix well. If salad seems dry, add a little more mayonnaise to reach desired consistency. Season with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 5 days.
Notes
How to store: Transfer leftover deviled egg salad into an airtight container and refrigerate for up to 5 days.
How to freeze: It’s not recommended to freeze deviled egg salad because the texture will change. But if you want to freeze it, transfer it to a freezer-safe container or freezer bag and freeze for up to 4 weeks. Thaw overnight in the refrigerator before serving cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American