Description
A creamy and flavorful deviled egg salad perfect for sandwiches, wraps, or as a side dish.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped celery
- 1 teaspoon sweet pickle relish (optional)
- Paprika for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit covered for 12 minutes.
- Drain and cool eggs in ice water for 5 minutes. Peel and slice in half lengthwise.
- Remove yolks and place in a bowl. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper.
- Stir in onion, celery, and pickle relish (if using). Mix until smooth.
- Spoon filling back into egg whites or mix chopped whites into the yolk mixture for salad.
- Sprinkle with paprika before serving.
Notes
- For best results, use room-temperature eggs.
- Adjust mayonnaise for desired creaminess.
- Store covered in refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer/Side
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: deviled eggs, egg salad, picnic food, appetizer, easy recipe