Whip-up a batch of Deviled Egg Salad and have it ready for snacking with bread, rolls and crackers or as a light meal on hectic days.
Deviled 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 for Deviled Egg Salad
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 as an appetizer for parties and holiday gatherings.
- Serve on Southern Buttermilk Biscuits with a slice of homegrown tomatoes.
- Make a batch of pate choux pastry and skip the pastry cream, filling them with this egg salad for egg salad puffs.
- Serve it as an appetizer with a variety of crackers.
- Make a yummy sandwich using my recipe for 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 tablespoon Dijon or Horseradish mustard
- 2 oz diced pimentos drained
- 2 tablespoon celery finely diced
- 2 teaspoon sugar or sweetener
- 1 teaspoon apple cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon fresh dill or ½ teaspoon dried dill
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon 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
Tried this recipe?Mention @melissassk or tag #melissassk!
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}