Deviled Egg Salad
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Deviled Egg Salad

Servings 3 cups
Calories 0
Author Melissa Sperka

Ingredients

  • 1 dozen large eggs
  • 1/2 cup mayonnaise
  • 1/3 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 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 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 until serving.