Description
Deviled egg salad is a creamy and zesty twist on the classic deviled eggs, perfect for lunch or gatherings. This easy-to-make dish combines hard-boiled eggs, tangy Dijon mustard, and fresh herbs, making it an ideal sandwich spread, dip, or standalone salad. Its vibrant color and delicious flavor make it a crowd-pleaser that can be enjoyed chilled for a refreshing treat any day of the week.
Ingredients
Scale
- 6 large eggs
- 1/2 cup full-fat mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh dill or chives
- Salt and pepper to taste
Instructions
- Boil the eggs in a saucepan with cold water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes to cool, then peel under running water.
- Halve the eggs and scoop yolks into a mixing bowl; mash yolks with mayonnaise, mustard, salt, pepper, and fresh herbs until smooth.
- Gently fold in chopped egg whites.
- Serve on toasted bread or as a dip with crackers or veggies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 370mg