Deviled Egg Salad – A Creamy, Tangy, Flavour-Packed
Deviled Egg Salad blends the flavors of deviled eggs into a creamy salad.It features mustard, mayo, and perfectly boiled eggs.Quick and easy—ready in under 20 minutes.Perfect for sandwiches, wraps, or as a dip.Tangy, creamy, and slightly spicy in flavor.A crowd-pleasing twist on a classic comfort food.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard (optional for extra flavor)
- 1 teaspoon vinegar or lemon juice
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped onion
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Eggs: Cook eggs in boiling water for 10–12 minutes.
- Cool & Peel: Transfer to cold water, then peel shells.
- Separate Yolks (Optional): For a smoother texture, separate yolks and mash them.
- Chop Whites: Dice egg whites into small pieces.
- Make Dressing: Mix yolks with mayonnaise, mustard, and vinegar.
- Combine: Add chopped whites, celery, and onion.
- Season: Add salt and pepper to taste.
- Mix & Serve: Stir gently and sprinkle paprika on top.
Notes
- Use Dijon mustard for deeper flavor.
- Vinegar adds classic deviled egg tang.
- Mash yolks well for creamy consistency.
- Adjust mayo for richness.
- Chill before serving for best taste.
- Add pickles for extra tang.
- Avoid overcooking eggs to prevent dryness.
- Store in an airtight container in the fridge.