How To Make Easy Deviled Egg Salad
Tossed with bell peppers and celery, this deviled egg salad comes with a creamy mix of mayo and mustard with hot sauce and paprika for some heat.
Serves:
Ingredients
- 12large eggs
- ¼cupgreen onion,chopped
- ½cupcelery,chopped
- ½cupred bell pepper,chopped
- 2tbspDijon mustard
- ⅓cupmayonnaise
- 1tbspcider,or white wine or sherry vinegar
- ¼tspTabasco,or other hot sauce, more or less to taste
- ½tsppaprika,more or less to taste
- ½tspblack pepper,more or less to taste
- ¼tspsalt,more to taste
Instructions
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The easiest way to make hard-boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket if available.
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Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot.
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Set the timer for 15 minutes. Remove eggs and set in icy cold water to cool.
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Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
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In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables.
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Add the paprika and salt and black pepper. Adjust seasonings to taste.
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Best served chilled.
Nutrition
- Calories: 243.81kcal
- Fat: 19.66g
- Saturated Fat: 4.63g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.26g
- Polyunsaturated Fat: 7.92g
- Carbohydrates: 2.88g
- Fiber: 0.85g
- Sugar: 1.42g
- Protein: 13.07g
- Cholesterol: 377.01mg
- Sodium: 340.06mg
- Calcium: 68.28mg
- Potassium: 215.92mg
- Iron: 2.04mg
- Vitamin A: 188.64µg
- Vitamin C: 16.95mg
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