Deviled Egg Salad

Deviled Egg Salad

If making deviled eggs has you feeling too much pressure to perfectly peel and pipe, this Deviled Egg Salad is a no-fuss solution.

Deviled Egg Salad
Makes 8 to 10 servings
  • 12 hard-cooked large eggs, peeled
  • ½ cup mayonnaise
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 cup chopped pickles
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Crackers, to serve
  • Garnish: fresh parsley, fresh dill, chopped pickles
  1. Cut eggs in half lengthwise. Separate yolks from whites. Chop egg whites.
  2. In a large bowl, mash egg yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, paprika, and salt. Fold in egg whites, pickles, parsley, and dill.
  3. Serve with crackers. Garnish with parsley, dill, and pickles, if desired.



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