Description
Deviled Egg Salad is a creamy, tangy dish that elevates traditional deviled eggs into a refreshing salad perfect for any gathering. This delightful recipe combines smooth hard-boiled eggs with zesty Dijon mustard and crunchy vegetables, making it an irresistible choice for brunches, picnics, or cozy nights in. Serve it as a delicious sandwich spread or enjoy it on its own—either way, it’s sure to impress!
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely chopped
- 1/4 cup green onions, thinly sliced
- Salt and pepper to taste
Instructions
- 1. Boil the Eggs: Place the eggs in a pot, cover with cold water, bring to a boil over medium-high heat, cover and remove from heat. Let sit for 12 minutes.
- 2. Cool Down: Transfer the eggs to an ice bath for 5 minutes.
- 3. Peel and Chop: Peel the cooled eggs and chop them into small pieces.
- 4. Mix It Up: In a large bowl, combine chopped eggs, mayonnaise, mustard, celery, green onions, salt, and pepper. Mix until well combined.
- 5. Taste Test: Adjust seasoning if needed.
- 6. Serve: Transfer to a serving dish or use as a sandwich spread. Garnish if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg