Description
This Easy Deviled Egg Salad is a creamy and flavorful dish made with perfectly boiled eggs, mayonnaise, mustard, and a mix of tangy and aromatic seasonings. It’s a perfect quick and versatile salad that can be served as a light lunch, side dish, or sandwich filling.
Ingredients
Scale
Eggs
- 6 large eggs
Salad Dressing & Seasonings
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Fresh Additions
- 1 tablespoon chopped fresh parsley
- 1 tablespoon finely chopped red onion
Instructions
- Boil the eggs: Place the six large eggs in a saucepan and fill it with water, ensuring the eggs are fully submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes to ensure they are hard-boiled.
- Cool the eggs: Remove the saucepan from the heat and transfer the eggs into a bowl of ice water. Allow them to cool for at least 5 minutes, which makes peeling easier.
- Peel and chop eggs: Carefully crack the cooled eggs and peel off the shells. Once peeled, chop the eggs into small bite-sized pieces and place them in a mixing bowl.
- Mix dressing and seasonings: Add 1/2 cup of mayonnaise, 2 tablespoons of mustard, 1 tablespoon of apple cider vinegar, and 1 tablespoon of relish to the chopped eggs. Sprinkle in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika.
- Add fresh ingredients: Chop 1 tablespoon of fresh parsley and finely chop 1 tablespoon of red onion, then add both to the egg mixture.
- Combine and season: Gently stir all ingredients until evenly mixed. Taste and adjust the seasoning as needed, adding more salt, pepper, or mustard according to your preference.
- Serve: Transfer the egg salad to a serving bowl, garnish the top with an extra sprinkle of paprika and a few parsley leaves if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Hard-boiled eggs can be made a day in advance and stored in the refrigerator.
- For a tangier salad, increase the amount of mustard or vinegar.
- Use sweet or dill relish according to your taste preferences.
- This salad can be served as a sandwich filling, with crackers, or on a bed of fresh greens.
- Refrigerate leftovers in an airtight container for up to 3 days.
