Deviled eggs, oh how they remind me of summer picnics and family gatherings! This twist on the classic deviled egg is like a surprise party in a bowl—unexpected yet delightful. It’s the kind of recipe you stumble upon when scrolling through social media late at night, then immediately decide to try, only to find yourself snacking on it at 2 AM, wondering why you didn’t discover it sooner.
Steps
- Hard boil the eggs: Fill a saucepan with an inch of water and place a steamer basket inside. Once the water is boiling, add the eggs to the basket or directly to the pan, cover, and let them steam for 15 minutes. Transfer the eggs to an ice water bath to cool them down.
- Prepare the ingredients: Once cooled, peel and coarsely chop the eggs and transfer them to a large bowl. Add chopped green onion, celery, and red bell pepper to the bowl.
- Make the dressing: In a separate small bowl, combine mayonnaise, Dijon mustard, vinegar, and Tabasco sauce. Mix these ingredients thoroughly.
- Combine and season: Gently fold the dressing into the egg and vegetable mixture. Season with paprika, salt, and black pepper to taste. Adjust the seasonings as needed.
- Chill and serve: Allow the egg salad to chill in the refrigerator for optimal flavor. It can be stored in the fridge for 3 to 5 days. Enjoy it on bread, toast, or over lettuce.
Ingredients
- 12 large eggs
- 1/4 cup chopped green onions
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon cider vinegar, white wine vinegar, or sherry vinegar
- 1/4 teaspoon Tabasco sauce or another hot sauce (adjust to taste)
- 1/2 teaspoon paprika (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
- 1/4 teaspoon kosher salt (adjust to taste)
Nutritional Values
Calories: 948-1422 | Fat: 76g | Saturated Fat: 20g | Cholesterol: 1508mg | Sodium: 1820mg | Carbohydrates: 12g | Dietary Fiber: 4g | Sugars: 4g | Protein: 52g | Vitamin C: 84mg | Calcium: 284mg | Iron: 8mg | Potassium: 896mg
FAQ
- How should I serve deviled egg salad?
- Deviled egg salad can be served on a bed of butter lettuce or spread on a slice of bread or toast. It’s perfect for summer potlucks but should not be left out for more than two hours without refrigeration.
- Can I prepare deviled egg salad in advance?
- Yes, you can boil the eggs a day or two before making the salad or prepare the salad itself a day or two in advance. It will last for 3 to 5 days when stored in the refrigerator.
- What is the best method to hard boil eggs for this salad?
- Steaming is recommended for easy peeling. Fill a saucepan with an inch of water, bring it to a boil, place the eggs in a steamer basket or directly in the pan, cover, and steam for 15 minutes. Afterward, cool them in an ice water bath.
- What ingredients are in the dressing for the egg salad?
- The dressing consists of mayonnaise, Dijon mustard, cider vinegar (or white wine or sherry vinegar), Tabasco sauce, paprika, and salt and pepper to taste.
- How long does deviled egg salad last in the refrigerator?
- When stored properly in the fridge, the deviled egg salad will remain fresh for 3 to 5 days.
Tips
- To make peeling easier, steam the eggs instead of boiling them. Fill a saucepan with about an inch of water and use a steamer basket. If you don’t have a steamer basket, placing the eggs directly in the saucepan works too.
- For a make-ahead option, either hard boil the eggs or prepare the entire salad a day or two in advance. This dish stays fresh in the refrigerator for 3 to 5 days, making it convenient for meal planning.
- When mixing the dressing, start by combining the mayo, mustard, vinegar, and Tabasco separately. This ensures a smooth consistency before you gently fold it into the eggs and vegetables for even flavor distribution.
Equipment
- Steamer basket – for steaming the eggs.
- Ice water bath setup – if not using a regular bowl, there are specialized ice bath trays or containers.
