Deviled Egg Salad

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Is it really almost Labor Day? Whatever happened to the summer? When I was a kid, summers seemed to stretch on forever. Days were spent lollygagging along the river, trying to catch minnows, dipping in here and there to stay cool.

Summer meant pick-up games of “pickle” on the quiet street in front of our house, stealing bases, and hoping the kid with the ball would overshoot.

It seemed almost every day the ice cream truck came by, our highly trained ears could pick up the tune blocks away. If there was a pool we played “MARCO POLO” (caps for emphasis, we were loud) for hours and hours.

How did our parents put up with us? Oh yeah, they didn’t, they pretty much ignored us most the time. At least during the summer.

Deviled Egg Salad

Sigh. So, what does this flood of memories have to do with deviled egg salad? Nothing!

Other than it’s almost Labor Day, which means all the kids are going back to school if they haven’t already. And this egg salad is an excellent dish to bring to a summer or end-of-summer pot luck. Serve it on a few pieces of butter lettuce, or on a bit of bread or toast.

Deviled Egg Salad Recipe

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6

Ingredients

  • 12 eggs, hard boiled* and peeled
  • 1/4 cup chopped green onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 3 Tbsp Dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp cider, white wine or sherry vinegar
  • A few drops of Tabasco or other hot sauce
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste

To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.

Method

1 Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.

2 In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.

Best served chilled.

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Links:

Jalapeno Egg Salad - from Homesick Texan

Avocado Egg Salad - from The Pioneer Woman

Lemon-Dill Egg Salad - from The Perfect Pantry

Showing 4 of 8 Comments

  • Ella

    Will probably be adding pickles or capers to this. Can’t wait to get home and make dinner!

    Have you ever had macaroni salad made with pickled beets? It makes a delightfully purple salad. Was wondering if it is just a family thing.
    Thanks again!

  • reen

    Thanks so much for bringing back memories of childhood picnics and camp, with egg salad sandwiches. I haven’t made this in years, but I will now! How about omitting the celery *inside*, but serving it with celery sticks like a crudite?

  • Kathy - Panini Happy

    I just finished making this with my 4-1/2 year old – we can’t wait to serve it tonight!

  • Larry S

    Made this for lunch. Was very very good. In fact I may finish it off now. Had no celery but it didn’t seem to detract from the flavor at all. Also used smoked paprika instead, not sure how much of a difference it made though.

  • Lavi

    This salad is amazing! Love your site!

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