Deviled Egg Salad
A delicious Deviled Egg Salad perfect for lunch or as a side dish, packed with flavor and easy to prepare.
Equipment
- Saucepan
- Steamer Basket
- large bowl
- small bowl
Ingredients
Eggs and Vegetables
- 12 large eggs
- ¼ cup chopped green onion
- ½ cup chopped celery
- ½ cup chopped red bell pepper
Dressing
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon cider, white wine, or sherry vinegar
- ¼ teaspoon Tabasco or other hot sauce more or less to taste
- ½ teaspoon paprika more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- ¼ teaspoon kosher salt more to taste
Instructions
Preparation
- Hard boil the eggs by steaming them for 15 minutes and then place in an ice water bath to cool.
- Peel and chop the eggs coarsely and add to a large bowl with the green onion, celery, and red bell pepper.
- In a small bowl, mix mayo, mustard, vinegar, and Tabasco. Stir into the egg mixture, then add paprika, salt, and black pepper to taste.
Notes
Best served chilled. This salad will keep for 3 to 5 days in the fridge.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 3gProtein: 13gFat: 19g
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