Deviled Egg Salad combines the flavors you love of egg salad and deviled eggs into one dish!
Here’s the method I like to use to hard boil the eggs for the egg salad:
Bring 12 cups of water to boil in a large pot. Place 8 eggs in the boiling water and boil for 13 minutes. Transfer eggs to an ice bath and let cool for 5 minutes.
This method cooks the eggs perfectly and they also peel easily!
For this recipe, the flavor will change depending on the mayonnaise you use. I personally prefer Sir Kensington’s mayo for it’s flavor profile. So, keep in mind, if you choose a sweeter mayo, this will change the flavor of the egg salad.
I hope this becomes a staple for your summer table!
Deviled Egg Salad
- Prep Time: 15
- Total Time: 15 minutes
- Yield: Serves 6
- Category: salad
- Diet: Gluten Free
8 eggs, hard boiled
1/3 cup Sir Kensington’s mayo
1 tsp tabasco
2 tablespoons stone-ground mustard
1/2 cup celery, chopped
1/2 cup crisp pickles, chopped (I prefer Barrel Creek)
1/8 tsp coarse ground Celtic sea salt
Instructions
Chop the eggs and pour into a medium bowl. Add mayo, tabasco, mustard, celery, pickles and salt and stir until combined. Serve chilled.
