Description
This creamy Deviled Egg Salad combines perfectly boiled eggs with a rich blend of mayonnaise, Dijon mustard, and fresh herbs for a delightful, easy-to-make dish perfect for sandwiches or as a flavorful dip.
Ingredients
Scale
Eggs
- 6 large eggs
Salad Dressing
- 1/2 cup full-fat mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh dill or chives
- Salt and pepper to taste
Instructions
- Boil the eggs: Place the 6 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover the pan and remove it from heat. Let the eggs sit in the hot water for 12 minutes to cook through.
- Cool and peel eggs: Transfer the eggs to an ice bath for 5 minutes to cool completely. Peel the eggs under running water to remove the shells easily without damaging the whites.
- Prepare yolk mixture: Halve the peeled eggs and carefully scoop out the yolks into a mixing bowl. Mash the yolks with 1/2 cup full-fat mayonnaise, 2 tablespoons Dijon mustard, salt, pepper, and 2 tablespoons chopped fresh dill or chives until the mixture is smooth and creamy.
- Combine with egg whites: Gently fold the chopped egg whites back into the yolk mixture to retain some texture in the salad.
- Serve: Serve the deviled egg salad chilled on toasted bread for sandwiches or as a flavorful dip with crackers or fresh vegetables.
Notes
- For easier peeling, older eggs tend to peel better than very fresh eggs.
- Use either fresh dill or chives depending on your flavor preference.
- Adjust salt and pepper according to taste for best flavor balance.
- This salad keeps well refrigerated for up to 2 days.
- Try adding a pinch of smoked paprika or a dash of hot sauce for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: deviled egg salad, egg salad, easy egg recipes, picnic recipes, mayonnaise egg salad, healthy snack
