Deviled Egg Salad – If you’re in search of a quick, delightful dish. That packs a punch of flavor. Look no further than this Deviled Egg Salad. Perfect for picnics, potlucks, or a simple family lunch. This recipe combines the creamy texture of traditional deviled eggs. With the ease of a salad. Main ingredients include hard-boiled eggs, mayonnaise, and a blend of spices. That gives it a distinctive. Savory taste.
The first time I whipped up this Deviled Egg Salad. It was a sunny afternoon. When we planned an impromptu picnic. I wanted something quick. Yet satisfying. As I watched my husband. And child. Enjoy each spoonful. Their smiles told me everything. It became our go-to recipe for gatherings. And now, each bite. Reminds us of sunny days. And laughter under the sky.
What makes this Deviled Egg Salad truly special?
This Deviled Egg Salad is not only quick and easy. Ready in just 10 minutes. But also packed with flavor. The combination of creamy mayonnaise, crisp green onions, and tangy mustard. And a perfect blend of spices. Like garlic powder and paprika. Makes it incredibly satisfying. It’s versatile enough to be served as a sandwich filling. A dip. Or even atop a fresh salad. Making it ideal for any occasion. From family lunches. To social gatherings.
What You Need To Make This Deviled Egg Salad Recipe?
Mayonnaise: Choose full-fat for a creamy, indulgent texture. It’s the base. That binds all the flavors together beautifully.
Green Onions: These add a fresh, crisp bite. Finely chop them. To distribute their zesty flavor evenly throughout the salad.
Yellow Mustard: Just a bit. Enhances the salad. With a tangy kick. Adjust according to your taste preference.
Seasonings: Salt, garlic powder, and paprika combine to season the salad perfectly. Offering a balance of savory, spicy, and warm notes. Black pepper adds a subtle spice. That complements the creamy texture.
Hard-boiled eggs: The main ingredient. They should be boiled just right. And chopped into chunks. Providing a satisfying texture. And rich flavor in every bite.
Steps To Make Deviled Egg Salad:
Step 1: Begin by mixing mayonnaise, green onions, mustard, salt, garlic powder, paprika, and black pepper in a bowl until you achieve a smooth, even mixture. This is where the magic starts; the aromas blend beautifully, hinting at the delightful taste to come.
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Step 2: Next, gently fold in the chopped eggs, ensuring each piece is lovingly coated with the creamy mixture. It’s not just about stirring; it’s about combining these simple ingredients into something extraordinary.
Tip:
For an extra creamy. And flavorful Deviled Egg Salad. After chopping the eggs. Reserve a few of the yolks. And mash them separately. With a bit of additional mayonnaise. And mustard. Mix this creamy yolk paste back into the salad. This step. Enhances the richness. And ensures every bite. Has a smooth, decadent texture. That elevates the whole dish.
Frequently Asked Questions:
Can I use low-fat mayonnaise?
Yes. Low-fat mayonnaise can be used. But it may slightly alter the richness of the salad.
How long can I store this egg salad?
Ideally, consume within 3 days. When stored in a refrigerator. In an airtight container.
Any tips for the perfect hard-boiled eggs?
Start with eggs in cold water. Bring to a boil. Then cover and turn off the heat. Let sit for about 12 minutes. Before cooling in ice water. For easy peeling.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Deviled Egg Salad
Ingredients
- ¼ c mayonnaise
- ¼ c finely chopped green onions
- ½ tsp prepared yellow mustard
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp ground black pepper
- 6 hard-boiled eggs peeled and chopped
Instructions
- Prepare the Dressing: In a medium-sized mixing bowl. Whisk together the mayonnaise, finely chopped green onions, yellow mustard, salt, garlic powder, paprika, and black pepper. Until you have a smooth. And uniform dressing.
- Add the Eggs: Gently fold in the chopped hard-boiled eggs to the dressing mixture. Be careful to mix softly. To keep the eggs from crumbling too much. Ensuring each piece is nicely coated with the dressing.
- Combine and Chill: Once all the eggs are incorporated and coated. Give the salad a final gentle stir. To distribute the seasoning evenly. You can serve it immediately. But for the best flavor. Cover and chill it in the refrigerator. For at least an hour. To let the flavors meld together.
- Serve: Spoon the egg salad into a serving dish. Optionally, garnish with additional paprika or chopped green onions before serving. This salad is perfect as a side dish. A sandwich filling. Or served over a bed of greens. Enjoy your delicious. And creamy Deviled Egg Salad!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
