Deviled Egg Salad Recipe

Deviled Egg Salad Recipe

To make a good deviled egg, you’re supposed to lay the eggs on their sides overnight to get the yolk to sit nicely in the middle. You’re supposed to let them adjust to room temperature before boiling so they don’t crack when the water gets hot. You even have to worry about how old the eggs are, since fresher eggs don’t peel well after being boiled. You have to boil them perfectly and hope none of the them break. You have to rig up some kind of piping device and fill the egg whites up prettily, all the while losing a tiny bit of that deviled yolky goodness to every surface it comes into contact with. 


INGREDIENTS:

• 12 eggs, hard boiled* and peeled
• 1/4 cup chopped green onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 3 Tbsp Dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp cider, white wine or sherry vinegar
• A few drops of Tabasco or other hot sauce
• 1/4 teaspoon paprika
• Salt and black pepper to taste

METHOD:

1. Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.

Deviled Egg Salad. magfunpk

2. In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.