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 exhausting boil the eggs for the egg salad:
Carry 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 technique 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 choose Sir Kensington’s mayo for it’s taste profile. So, have in mind, if you happen to select a sweeter mayo, this can change the flavour of the egg salad.
I hope this turns into a staple on your summer season desk!
Deviled Egg Salad
- Prep Time: 15
- Whole Time: quarter-hour
- Yield: Serves 6
- Class: salad
- Weight loss plan: Gluten Free
8 eggs, exhausting 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 choose 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.
