Deviled Egg Salad
Springtime is the perfect time to make up some of this yummy deviled egg salad. It's so light and creamy with just a bit of spice. I use a light mayo and a seasoning blend I always have on hand to keep things simple and easy.
I also have a few notes about how to cook and peel the eggs. Maybe those tasks have proved to be tricky for you in the past. Read on and click through the gallery below to get tips for boiling and peeling eggs so they have beautiful color and don't make you crazy trying to peel them.
This spread makes wonderful sandwiches or breakfast toast topping but I think my favorite way to serve it is as a light lunch with crackers. Any crackers you like will do.
My secret spice blend isn't such a secret any more. Click through here to get the recipe. It's an herb/salt mixture of flake sized herbs and coarse salt that will fill a grinding spice jar. I keep it on my kitchen counter for a quick way to add extra flavor to many recipes.
To make perfectly boiled eggs, I place the eggs in a small pot in a single layer and just barely cover them with warm water. Heat over high heat to boiling then reduce to medium high and continue to boil for 10 minutes.
Drain the boiling water, then cover the eggs with fresh cold water and set aside for 2 minutes. Drain again, then cover the eggs once more with fresh cool water and set aside for 2 more minutes. The eggs are ready to peel or to be refrigerated until you're ready to make the salad.
What we love most about this recipe:
Make ahead for parties, picnics or a quick snack.
Light and creamy.
Great way to use up those Easter Eggs!
Tips for peeling boiled eggs
Click or hover over images for more details.
I like to make up a batch of this and keep it in the refrigerator for quick light meals and snacks. It keeps for about 3 days. If it separates a little bit just give it a quick stir and it will smooth right out.
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Deviled Egg Salad
6 or 7 extra large eggs
1/2 cup light mayonnaise
1/4 cup finely diced celery
3 tablespoons finely diced red or green bell pepper
2 tablespoons finely diced sweet onion
1 1/2 tablespoons dill pickle relish
1 1/2 teaspoons dry mustard
1 teaspoon or more to taste, Mel's Secret Spice Blend
Salt & Pepper
Cayenne pepper (optional)
Place the eggs in a small pot in a single layer and just barely cover with cold water. Heat over high heat to boiling then reduce to medium high and continue to boil for 10 minutes.
Drain the boiling water, then cover the eggs with fresh cold water and set aside for 2 minutes. Drain again, then cover the eggs once more with fresh cool water and set aside for 2 more minutes.
Peel and slice the eggs then chop them roughly using a rubber spatula.
Add the rest of the ingredients and mix thoroughly.
Taste and adjust seasoning if needed.