Deviled Egg Salad
A creamy, versatile dish that combines the flavors of traditional deviled eggs with the crunch of fresh vegetables, perfect for picnics and summer gatherings.
Ingredients
Main Ingredients
- 6 pieces hard boiled eggs Steam eggs for easy peeling.
- ¼ cup mayonnaise Can use Greek yogurt for a lighter version.
- 1 teaspoon Dijon mustard Zesty flavor, can be adjusted to taste.
- ¼ cup chopped celery Adds crunch to the salad.
- 2 tablespoons chopped green onions For a fresh flavor.
- to taste Salt and pepper Adjust to your preference.
Instructions
Preparation
- Start by peeling and chopping the hard boiled eggs.
- In a bowl, mix the chopped eggs with mayonnaise and Dijon mustard.
- Add chopped celery and green onions, then mix until everything is well combined.
- Season with salt and pepper to taste.
Alternatives and Customization
- Optional: Add diced dill pickles or cornichons for a tangy bite.
- For a spicier kick, mix in cayenne pepper or hot sauce.
- Include fresh herbs like chives or dill for added flavor.
Notes
Deviled egg salad can be stored in an airtight container in the fridge for 3 to 5 days. Avoid leaving it out for more than 2 hours.