Deviled Egg Salad

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh chives
• 1 tablespoon sweet pickle relish

Steps

1. 1 Place eggs in a small saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
2. 2 Transfer eggs to an ice water bath until cooled. Peel and chop finely.
3. 3 In a bowl, combine mayonnaise, Dijon mustard, vinegar, and paprika.
4. 4 Add the chopped eggs to the mayonnaise mixture and gently fold to combine.
5. 5 Stir in celery, red onion, chives, and pickle relish. Season with salt and pepper.
6. 6 Cover and chill for at least 30 minutes before serving.

Equipment

• Small saucepan
• Bowl
• Spoon
• Cutting board
• Knife

Variations

• Add a dash of hot sauce for a kick.
• Swap in Greek yogurt for a tangier, healthier option.

Substitutions

• Use yellow mustard if Dijon is unavailable.
• Substitute celery with diced pickles for extra crunch.

Pairings

• Fresh fruit salad
• Warm, buttered dinner rolls

Nutrition

Tips

• For easier peeling, use older eggs.
• Adjust the amount of mustard and vinegar to control the tanginess.

Storage

Store covered in the refrigerator for up to 3 days. Stir well before serving.

Freezing: Does not freeze well due to the mayonnaise.

Serving Suggestions

• Serve on a bed of crisp lettuce.
• Pair with crusty bread or crackers.

FAQ