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Deviled Egg Salad
Deviled Egg Salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate the classic deviled eggs with a portable and shareable salad, perfect for potlucks. Finish with a sprinkle of paprika for the perfect touch.
Ingredients:
  • 12 large eggs
  • 1/4 cup chopped green onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons Dijon mustard
  • 1/3 cup mayonnaise
  • 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)
Instructions:
  • For easy-to-peel hard-boiled eggs, steam them: Fill a saucepan with 1 inch of water and bring to a boil. Place the eggs in a steamer basket or directly into the saucepan and cover. Steam for 15 minutes, then transfer to an ice water bath to cool.
  • Prepare the eggs and veggies by roughly chopping the eggs and placing them in a large bowl. Mix in the green onion, celery, and red bell pepper.
  • Create the zesty dressing by combining mayo, mustard, vinegar, and Tabasco in a small bowl. Gently fold the dressing into the egg and vegetable mixture. Sprinkle in paprika, salt, and black pepper. Adjust seasoning as desired. Enjoy chilled; store in the fridge for 3-5 days.

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