Deviled Egg Salad

An egg salad made in the style of deviled eggs, with mustard, mayo, hot sauce and paprika.

  • 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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Comments

  1. Susanne

    I love egg salad. It’s so simple and satisfying. It’s not like pate or something sophisticated — jsut egg salad! Thanks

  2. Lisa

    I don’t eat eggs, but my menfolk LOVE egg salad and deviled eggs. I thought everyone made them both the same way? Maybe it’s just me… LOL! My egg salad has always been basically smooshed up deviled eggs. :-)

  3. Rachel

    Brilliant! I love deviled eggs but I’m the only one in this house who will eat them. Making them into a salad would be so much easier, but still yummy!

  4. mimi

    Every summer in the 60′s we used to drive from North Carolina to Ontario Canada, where my parents are from. Not many places to stop and eat in those days. My Mother would make lots of egg salad sandwiches. One of my favorite memories is my Father driving with an egg salad sandwich on his lap.

  5. Catherine Martin

    What a great idea! I am way too lazy this long weekend to make deviled eggs, but I could “totes” (as my 13 year old says) make this. Thanks.

  6. 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.

  7. 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?

  8. 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!

  9. Mimi Letto

    Oh how I love Egg Salad, but not quite as much as my wonderful mother who has been with the Lord for 7 years this December. She would make a batch and she and I would eat “half sandwiches”, basically folded over bread with the egg salad generously piled in between. We would graze on these until the bowl was scraped clean. What a wonderful memory!