Deviled Egg Salad
Servings 6
Calories 237kcal
Ingredients
Dressing:
- 1/2 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
Salad:
- 10 Large Eggs
- 1/2 Cup Celery chopped
- 1/4 Cup Green Onions chopped
Instructions
- Hard boil the eggs - I like to do this by placing the eggs (10 large in size) in a large pot, and covering them with 1 1/2" of water. Bring the water to a boil, then remove from heat and cover the eggs. Allow them to cook this way for 18 minutes.
- Prepare a large bowl with water and ice (no matter how you cook the eggs, you'll want to place them in an ice bath to prevent them from overcooking).
- Use a slotted spoon, remove the eggs from the pot to the bowl of ice.
- Once eggs have cooled enough to handle, peel the eggs and cut them in half lengthwise.
- Remove the yolks from the eggs, and place them in a small bowl.
- Dice the egg whites and place them in a large bowl.
- Add mayonnaise (1/2 cup), dijon (1 tablespoon), paprika (1 teaspoon), and salt (1/2 teaspoon) to the bowl with the yolks, and mash ingredients together using the back of a fork until creamy and smooth.
- Add chopped celery (1/2 cup), chopped green onion (1/4 cup) and mayonnaise/egg yolk combo to the large bowl.
- Toss until well combined.
- Allow salad to rest in the fridge for a few hours before serving, and enjoy!
Nutrition
Calories: 237kcal | Total Carbohydrates: 2g | Protein: 10g | Fat: 21g | Sodium: 437mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com