Recipe: Appetizing Deviled Egg Salad

Ryan Mason
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Recipe: Appetizing Deviled Egg Salad
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Recipe: Appetizing Deviled Egg Salad Delicious, fresh and tasty.

Deviled Egg Salad. Browse Our Official Site For Tasty Appetizer Recipes, Taste That Appeals To All! 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.

Grate the onion directly over the bowl to catch the onion juice and add the garlic, relish, Worcestershire sauce, mustard, hot sauce, salt, pepper, paprika and mayo - just a few tablespoons to start.

Serve on a few slices of toast and garnish with toppings of your choice.

Fill a large pot with well salted water and bring to a rapid boil.

You can cook Deviled Egg Salad using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Deviled Egg Salad

  1. It’s 12 of large eggs.

  2. Prepare 2 tbsp of mayonnaise.

  3. Prepare 5 tbsp of yellow mustard.

  4. It’s 1/2 tsp of salt.

  5. It’s 1/4 tsp of black pepper.

  6. You need 1 tbsp of distilled white vinegar.

  7. Prepare to taste of Paprika.

Drain immediately and rinse under cold tap water until cool to the touch.

Drain well and transfer to a mixing bowl.

How to make deviled egg salad: First, you'll want to boil some eggs.

I like to use my Instant Pot for this.

Deviled Egg Salad step by step

  1. Boil eggs for 18 min.

  2. Drain, rinse with cold water and store in the refrigerator for one hour..

  3. Peel eggs and seperate yolks and whites breaking up the whites into smallish pieces..

  4. Smash the yolks with a fork. Mix mayo, mustard, vinegar, salt, and pepper with the yolks..

  5. Once the yolk mixture is blended well, mix in the egg whites and sprinkle with paprika..

Deviled Egg Salad A creamy egg salad, it's easy to whip up and tastes just like your favorite party food.

This deviled egg salad makes a perfect snack, appetizer or light lunch.

It can be served as a sandwich on sliced bread or in lettuce wraps, or with buttery crackers for dipping.

Bring a large pot of salted water to a boil and cook pasta according to the package for al dente.

Drain, rinse under cold water and refrigerate until ready to use.