Need a way to use up all those Easter eggs; innundated with eggs from your backyard flock; or just looking for a really good egg salad recipe to add to your repertoire? This deviled egg salad is the answer. It has all the flavor of deviled eggs, but comes in a spreadable form that you can use on sandwiches. Here’s the recipe.
Deviled Egg Salad Recipe
12 hard-boiled eggs
1/4 cup mayonnaise
3 Tbsp sweet relish
2 tsp white vinegar
2 tsp yellow mustard
1/4 tsp salt
Note: Most egg salad recipe only call for six eggs. This one uses 12. If you’d prefer to make a smaller batch, just halve all the ingredients.
What You Do:
Peel your hard-boiled eggs. Then, chop or mash them, and place them in a large bowl. The little bits of blue that you see are because I used Easter eggs.
Measure all the remaining ingredients (except the paprika) into the bowl with the eggs.
Then, stir to combine.
Sprinkle the finished egg salad with paprika. Then, hide it in the back of the fridge, so no one else finds it.
For a Lighter Version: Replace half of the mayo with low-fat plain yogurt.
- 12 hard-boiled eggs
- 1/4 cup mayonnaise
- 3 Tbsp sweet relish
- 2 tsp white vinegar
- 2 tsp yellow mustard
- 1/4 tsp salt
Peel the hard-boiled eggs; then, chop or mash them, and place them in a large bowl.
Add all the remaining ingredients (except the paprika), and stir to combine.
Sprinkle your finished deviled egg salad with paprika, and enjoy!
- This recipe is easy to halve or double. Just adjust the quantities accordingly.
- For a lighter version, replace half of the mayo with plain yogurt.
- If you use older eggs, they’ll be easier to peel.
Another Use for Leftover Hard Boiled Eggs: