Name: Deviled Egg Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 12 large eggs; 1/4 cup chopped green onion; 1/2 cup chopped celery; 1/2 cup chopped red bell pepper; 1/3 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon cider, white wine or sherry vinegar; 1/4 teaspoon Tabasco or other hot sauce (more or less to taste); 1/2 teaspoon paprika (more or less to taste); 1/2 teaspoon black pepper (more or less to taste); 1/4 teaspoon salt (more to taste)

Deviled Egg Salad

Deviled egg salad is an easy way to reinvent the classic appetizer. It’s transportable, shareable, and made for potlucks.

25 min total 10 min prep 15 min cook 6 237 cal

Instructions

Tap a step to mark it done

1 The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.) Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in an ice water bath to cool.
2 Peel and chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
3 In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper. Adjust the seasonings to taste. Best served chilled. The salad will keep for 3 to 5 days in the fridge. Did you love this recipe? Let us know with a rating and review!