Deviled Egg Salad combines the flavors you’re keen on of egg salad and deviled eggs into one dish!
Right here’s the tactic I like to make use of to arduous boil the eggs for the egg salad:
Deliver 12 cups of water to boil in a big pot. Place 8 eggs within the boiling water and boil for 13 minutes. Switch eggs to an ice tub and let cool for five minutes.
This methodology cooks the eggs completely and so they additionally peel simply!
For this recipe, the flavour will change relying on the mayonnaise you employ. I personally want Sir Kensington’s mayo for it’s taste profile. So, take note, when you select a sweeter mayo, this may change the flavour of the egg salad.
I hope this turns into a staple on your summer time desk!
Deviled Egg Salad
- Prep Time: 15
- Whole Time: quarter-hour
- Yield: Serves 6
- Class: salad
- Eating regimen: Gluten Free
8 eggs, arduous boiled
1/3 cup Sir Kensington’s mayo
1 tsp tabasco
2 tablespoons stone-ground mustard
1/2 cup celery, chopped
1/2 cup crisp pickles, chopped (I want Barrel Creek)
1/8 tsp coarse floor Celtic sea salt
Directions
Chop the eggs and pour right into a medium bowl. Add mayo, tabasco, mustard, celery, pickles and salt and stir till mixed. Serve chilled.
