Deviled Egg Salad
If you’re looking for a delightful twist on a classic dish, this Deviled Egg Salad is sure to impress. Combining the creamy, rich flavors of traditional deviled eggs with the freshness of a salad, this recipe is perfect for lunch, picnics, or as a party appetizer. With just a few ingredients, you can whip up a batch that everyone will love. Plus, it’s a great way to use up that extra dozen hard-cooked eggs you might have on hand!
Why You’ll Love This Recipe
This Deviled Egg Salad is not only easy to make, but it’s also incredibly versatile. Whether you’re serving it as a sandwich filling or enjoyed on its own, the flavors meld beautifully. The crunch of celery, the zing from green onions, and the fragrant dill come together to create a satisfying dish that is both comforting and refreshing. Plus, it’s an excellent source of protein, making it a nutritious choice for any meal.
Ingredient Notes
- 12 hard-cooked eggs – The star of the show! Ensure they’re perfectly cooked for creamy goodness.
- 1 cup celery, diced – Adds a refreshing crunch to the salad.
- 1 cup chopped green onions – Both the green and white ends add a mild onion flavor.
- 1 tablespoon fresh chopped dill weed or 1/4 teaspoon of dried – This herb brings a fresh and aromatic element to the dish.
- 1 teaspoon salt – Enhances all the flavors in the salad.
- 1/2 teaspoon ground black pepper – For a subtle kick.
- 1/2 teaspoon paprika – Adds a touch of warmth and color.
- 1 cup mayonnaise – The creamy base that binds it all together.
- 1 tablespoon yellow mustard – Provides a tangy contrast to the richness of the mayonnaise.
What’s in the Gear List
- Mixing bowl – For combining all the ingredients.
- Fork – To chop the eggs and mix the salad.
- Measuring cups and spoons – For accurate ingredient measurements.
- Serving platter – To present your beautiful Deviled Egg Salad.
Deviled Egg Salad Cooking Guide
Step 1: Prepare the Eggs
Start by peeling and chopping your 12 hard-cooked eggs. Aim for a mixture of fine and chunky pieces for texture.
Step 2: Mix Ingredients
In a large mixing bowl, combine the chopped eggs with the diced celery and chopped green onions.
Step 3: Add Flavor
Sprinkle in the fresh dill, salt, black pepper, and paprika. Stir gently to combine and ensure even distribution of flavors.
Step 4: Incorporate the Creaminess
Add the mayonnaise and yellow mustard to the bowl. Mix until everything is well-coated and creamy. Adjust seasoning to taste, adding more salt or pepper if desired.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Seasonal Flavor Boosts
- Fresh herbs – Consider adding parsley or chives for added freshness.
- Pickles – Diced pickles or relish can bring a tangy sweetness.
- Avocado – For a creamy twist, add mashed avocado for richness.
- Hot sauce – A dash of your favorite hot sauce can spice things up.
Common Errors (and Fixes)
Here are some pitfalls to avoid when making your Deviled Egg Salad:
- Overcooked eggs – This can lead to a greenish ring around the yolks and a rubbery texture. Ensure your eggs are cooked just right.
- Too much mayo – Can make the salad overly rich. Start with less and add more as needed.
- Not seasoning enough – Taste as you go! Seasonings can make or break the flavor.
- Not chilling – Skipping the chill time means missing out on the depth of flavor. Don’t rush this step!
Leftovers & Meal Prep
This Deviled Egg Salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. Store it in an airtight container to maintain its freshness. It’s ideal for quick lunches or snacks throughout the week. To make your meal prep even easier, consider assembling the ingredients separately and mixing them just before serving.
Quick Questions
Can I use different types of mustard?
Absolutely! Feel free to experiment with Dijon, spicy brown mustard, or even honey mustard for a sweeter flavor.
What can I serve with Deviled Egg Salad?
This salad pairs beautifully with toast, crackers, or even served on a bed of lettuce for a light meal.
Can I make this salad vegan?
Yes! Substitute the mayonnaise with a plant-based alternative and use silken tofu blended with mustard for a creamy texture.
Is there a way to make this salad spicier?
Definitely! Add diced jalapeños or a few drops of hot sauce to the mixture for an extra kick.
Bring It Home
Now that you have this delicious and easy Deviled Egg Salad recipe, it’s time to gather your ingredients and get cooking! Whether you’re hosting a gathering, preparing for a picnic, or simply craving a comforting meal, this salad is sure to be a hit. With the right balance of creamy and crunchy, along with the fresh herbaceous notes, your taste buds will thank you. Enjoy this delightful dish that brings together the goodness of deviled eggs in a fresh, new way!
So, don your apron, grab those hard-cooked eggs, and let’s make a Deviled Egg Salad that will have everyone coming back for seconds!
Deviled Egg Salad
Ingredients
Equipment
Method
- Start by peeling and chopping your 12 hard-cooked eggs. Aim for a mixture of fine and chunky pieces for texture.
- In a large mixing bowl, combine the chopped eggs with the diced celery and chopped green onions.
- Sprinkle in the fresh dill, salt, black pepper, and paprika. Stir gently to combine and ensure even distribution of flavors.
- Add the mayonnaise and yellow mustard to the bowl. Mix until everything is well-coated and creamy. Adjust seasoning to taste, adding more salt or pepper if desired.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For added flavor, incorporate diced pickles or fresh herbs.
- Feel free to use a plant-based mayonnaise for a vegan version.
