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Deviled Egg Salad
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Deviled Egg Salad

Course Appetizer, Main Course, Salad
Cuisine American
Keyword deviled-egg-salad, egg-salad-recipes
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 204kcal
Author Melissa Sperka

Ingredients

  • 1 dozen large eggs
  • ½ cup mayonnaise
  • 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