Deviled Egg Salad
This creamy, savory egg salad is the perfect recipe for a quick sandwich, dip, or salad topping! This easy-to-make recipe combines all the flavors of a classic deviled egg, and gives it even more potential. If you are like me, I can’t resist a plate of deviled eggs, and I don’t think they get the love they deserve outside of the holidays. Egg salad is the perfect high protein lunch or snack that can be made ahead of time and ready for the work week. On top of the protein, eggs alone provide amino acids for muscle repair, immune support, and the yolks contain minerals that support brain and eye health. So if you love a deviled egg, but hate the piping and presentation, give this recipe a try!
What Ingredients Do I Need?
Eggs
Mayo
Dijon mustard
Dill relish
Salt
Deviled Egg Salad
This creamy, savory egg salad is the perfect recipe for a quick sandwich, dip, or salad topping!
Ingredients
- 9 large eggs
- 1/4 cup mayo
- 1 tbsp Dijon mustard
- 1 tbsp dill relish
- 1/2 tsp salt
- 1/2 tsp paprika
Instructions
- Fill a large pot with about 4 cups of water and turn heat to high.
- Place eggs in the pot carefully using a large spoon.
- Once water reaches a boil, reduce heat to low and cook for 12 minutes.
- Remove eggs from hot water and place in a bowl of ice water, stirring them around for 1 minute.
- Next, peel eggs by tapping them against a plate or hard surface to crack the shell. Begin peeling the egg from the bottom, since there is usually a little pocket of room between the egg and shell at the bottom. Then carefully peel the shells completely off.
- Using a knife or fork, chop the eggs into small pieces, and add to a bowl. Add the mayo, mustard, dill relish, salt, and paprika to the bowl and gently mix together until all is well combined.
- Store in the refrigerator and serve on toast, in a wrap, or with crackers!
Nutrition Facts (per serving)
Calories
209Carbs
1 gNet carbs
1 gProtein
12 g