How to Cook Yummy Deviled egg salad
How to Cook Yummy Deviled egg salad Delicious, fresh and tasty.
Deviled egg salad. Egg salad meets deviled eggs in this recipe for the best egg salad, whether alone, on greens, or in a sandwich. This egg salad has all the classic flavors of deviled eggs, but in salad form. It's an excellent dish to bring to a summer or end-of-summer pot luck.
The secret is grated onion, grated right over the bowl.
We are actually making a salad with the same flavors, using egg noodles.
Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing.
You can have Deviled egg salad using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Deviled egg salad
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It’s 6 of hard cooked eggs, peeled.
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You need 3 tablespoons of mayonnaise.
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Prepare 1/2 teaspoon of mustard.
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It’s 1/8 of salt.
Peel the boiled eggs and slice in half.
Pop the yolk out of the eggs and into a small mixing bowl.
Add the mayonnaise, relish, mustard, vinegar, paprika, salt, and pepper to the yolks and mash together until smooth and creamy.
Instead of making deviled eggs with your hard-boiled eggs, opt for this Deviled Egg Salad instead.
Deviled egg salad step by step
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Cut eggs and then put the yolk in a separate bowl.
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Cut the egg in pieces.
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Add the mayo, mustard and salt to the yolk and mix all together. Then stir in the egg.
It's creamy, perfectly seasoned, and topped with a sprinkle of smoked paprika for a pretty finish, that's also quite tasty.
It's perfect for holidays like Christmas & Easter, and even parties.
Peel eggs and slice each in half lengthwise.
Roughly chop reserved egg whites and remaining egg halves into about ½" pieces, set aside.
In the bowl with the egg yolks, add mayo, mustard, vinegar, and sugar.
