Whip-up a batch of Deviled Egg Salad and have it ready for snacking with bread, rolls and crackers or light meals on hectic days.
Egg Salad is Delicious and Inexpensive to Make
Egg salad is one of those oh-so-handy refrigerator salads things to have chilled for snacking and light meals. Recently I tested a technique for baking "boiled" eggs. Even though I used fresh, quality eggs and followed the recommendation regarding cooking time, they were incredibly challenging to peel. I had intended to use them for deviled eggs, but, alas, they weren't pretty enough. Instead, I decided to make a quick egg salad with all of the ingredients I would typically use in deviled eggs. You know the saying when "life gives you lemons make lemonade?" In this case, I made deviled egg salad.
Alternate Serving Ideas:
There's no one way to enjoy egg salad. You can wrap it in lettuce or eat it with a fork, the choice is yours. You can also take it to another level and serve it in the following ways:
- Serve on mini croissants
- Southern Buttermilk Biscuits with a slice of tomato
- Skip the pastry cream and serve this egg salad in homemade Puffs
- Serve as an appetizer with crackers
- Make a sandwich using Dutch Oven Artisan White Bread
- You may also enjoy this recipe for Pickled Eggs from Taste of Home
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Helpful Kitchen Items:
Deviled Egg Salad
Servings: 8 servings
Calories: 204kcal
Ingredients
- 1 dozen large eggs
- ½ cup mayonnaise
- ⅓ cup sweet pickle relish
- 2 Tbsp Dijon or Horseradish mustard
- 2 oz diced pimentos drained
- 2 Tbsp celery finely diced
- 2 tsp sugar or sweetener
- 1 tsp apple cider vinegar
- 1 tsp celery salt
- 1 tsp fresh dill or ½ tsp dried dill
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Place the eggs in a large pot covered with 1 inch of water. Bring to a boil, lower the heat and simmer bubbling for 12 minutes.
- Remove from the stovetop and cover.
- Let sit for 5-10 minutes then drain.
- Cover with cold water until the eggs have cool enough to handle.
- Peel, then mash with a fork or small dice.
- Place into a mixing bowl with the remaining ingredients. Mix well.
- Taste and adjust salt and pepper to your taste.
- Chill for 2 hours until serving.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 4g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 558mg | Potassium: 105mg | Fiber: 1g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Lisa Lloyd
When life gives you lemons....that's my motto too! Some of the best things often come from improvising. This was delicious! I think the ingredients would be good with tuna salad as well.
Melissa
Thanks Lisa, they sure would.
Kent Blessing
This makes the easiest to peel eggs of any method I have tried....... http://thepioneerwoman.com/food-and-friends/easy-to-peel-eggs/
Melissa
Great tips Kent!
Anonymous
I find that extremely fresh eggs don't peel well. When I do the boiled method, I puncture the large end of the egg and put a teaspoon or so of baking soda in the water.
Melissa
Hi Linda, how creative, sounds yummy!
Linda
Great recipe Melissa. I have also at times (to stretch a dish) added cooked macaroni to my deviled egg salad. It's a different kind of pasta salad and kids and adults alike, gobble it up. Thanks for another great post:)
Unknown
This looks like a perfect summertime sandwich! They'd be really yummy on Rhodes Warm-n-Serv dinner rolls. 🙂 {wink, wink}