Deviled Egg Salad
Deviled Egg Salad is creamy, tangy, and full of flavor. A great twist on the classic egg salad sandwich!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- ½ teaspoon paprika plus extra for garnish
- 1 tablespoon sweet pickle relish optional
- 1 teaspoon yellow mustard optional for extra flavor
- Salt and black pepper to taste
- Chopped chives or green onions for garnish (optional)
- Lettuce leaves or bread for serving (optional)
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes. Drain and cool under cold running water or in an ice bath.
- Peel and Chop: Peel the cooled eggs and chop them roughly.
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, vinegar or lemon juice, paprika, and relish (if using). Add yellow mustard if desired for extra tang.
- Combine: Add the chopped eggs into the dressing and gently mix to coat. Season with salt and pepper to taste.
- Serve: Garnish with additional paprika and chopped chives if desired. Serve over lettuce, in sandwiches, wraps, or with crackers.