Deviled Egg Salad

Cuisine: American

Cook Time: 25 Minutes

Serves: 6

The aroma of deviled eggs converted into a salad that you can relish and enjoy with your near and dear ones. It is one of the most delicious recipes made with hard-boiled eggs. It carries a distinct flavor and a creamy feel with a touch of sweetness.

  • 10 large eggs
  • 1/3 cup of chopped green onions
  • 1/3 cup of chopped celery
  • 1.5 cup of chopped red bell pepper
  • 2 tbsps of Dijon mustard
  • 1/2 cup of mayonnaise
  • 1 tbsp of white wine or cider
  • 1/3 tsp of Tabasco sauce
  • 1/3 tsp of Paprika
  • 1/3 tsp of black pepper
  • 1/3 teaspoon of salt

Perfect dish for any event

The following directions can give you an idea about how to make this quick and easy recipe of Deviled Egg Salad:

  1. The first thing you need to do is to boil the eggs hard. For that, place the eggs on a saucepan filled with water of 1 inch and include a steamer basket. Boil the water, and put the eggs gently either inside the steamer basket or you can directly place them inside the saucepan.
  2. Cover up the pot for 10-15 minutes. Next, remove the eggs and put them inside ice water to cool.
  3. Chop off the eggs, and put those in a big bowl. Then, include celery, red bell pepper, and green onion.
  4. Now it is time to make the salad. Then, prepare a blend of mustard, mayo, Tabasco, and vinegar in a bowl. Stir the whole dressing gently into a bowl of veggies and eggs. Put the salt, Paprika, and black pepper as per the salad's requirement.
  5. The Egg Deviled Salad is ready to serve.

Chef Tip: If you wish to get the best flavor from the ingredients in a deviled egg salad, you should keep it inside the refrigerator for half an hour.

Try your hands on making this delicious dish which people of all ages will enjoy.

Quick Bites

Fun Fact

• During Roman times, deviled eggs were very typically served at the beginning of a meal during entertainment sessions, especially to wealthy patricians.

• This practice was so common that the Romans had a saying ‘ab ova usque ad mala’ which literally translates to ‘from eggs to apples’ which basically signifies the message ‘from the beginning of a meal to the end’.

Historical Fact

• The first known usage of the word 'devil' as a culinary term documented in print media was in Great Britain in 1786.

• It was in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, the process of making food spicy was referred to as deviling.

Nutrition Fact

• Eggs are rich sources of selenium, vitamin D, B6, B12, and minerals such as zinc, iron, and copper.

• Egg yolks contain more calories and fat than whites.