Easiest Way to Prepare Tasty Deviled Eggs in a Salad

Easiest Way to Prepare Tasty Deviled Eggs in a Salad Delicious, fresh and tasty.

Deviled Eggs in a Salad. Browse Our Fast And Easy Deviled Eggs Recipes Collection. Egg salad meets deviled eggs in this recipe for the best egg salad, whether alone, on greens, or in a sandwich. Peel eggs and slice each in half lengthwise.

Mash and mix with a fork until smooth, breaking up any lumps.

It was okay, but where it says "salad dressing," that is really open to interpretation.

I used lighthouse ranch, and it overpowered the egg.

You can have Deviled Eggs in a Salad using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Deviled Eggs in a Salad

1. It’s of Salad———————–.

2. It’s 4 cup of iceberg lettuce base with Vegetables.

3. You need of Deviled Eggs————–.

4. You need As needed of water to boil eggs with.

5. Prepare 6 of eggs.

6. It’s 1 tablespoon of yellow prepared mustard.

7. Prepare To taste of kosher salt.

8. You need 2-1/2 tablespoons of mayonnaise.

9. Prepare 1/3 teaspoon of onion powder.

10. It’s 1/2 teaspoon of dill weed.

11. It’s 1 tablespoon of chopped parsley.

12. It’s 1/2 teaspoon of ground paprika.

13. Prepare To taste of your favorite salad dressing.

The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs II" by Mary Brotherton, and "Deviled Eggs" by Margaret Sanders.

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.

Deviled Eggs in a Salad step by step

1. Wash the eggs well I am using farm fresh never "painted" like the ones in the store. Add the eggs to the pot and just cover with cold water. Boil the eggs..

2. Boil 10 minutes after it starts to boil..

3. These are boiled I setting in the refrigerator overnight..

4. Peel and rinse the eggs. Cut any of the messed up sides and add to the salad mix. Slice the tomatoes into wedges. Salt the tomatoes with kosher salt..

5. Add the yokes to a bowl..

6. Add mustard and spices to the yokes. Mix well.

7. Add the mix and fill the egg halves. Place them on top of the salad mix and add tomato wedges in between the Deviled eggs. Sprinkle with paprika for looks..

8. Dress with your salad with your dressing, I used French Dressing. Serve I hope you enjoy!!.

Get the taste of deviled eggs with the simplicity of egg salad!

The secret is grated onion, grated right over the bowl.

This salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce.

If you want to kick things up a bit, add more hot sauce, some red pepper flakes or a diced hot pepper.

Deviled eggs originated in ancient Rome, where people enjoyed boiled, seasoned eggs as a first course. (I doubt mayo and mustard were involved though.) Anyway, I use a bit of cayenne pepper, green onions and a generous amount of red onion for some oomph in this potato salad.