Deviled Egg Salad

Deviled Egg Salad

Author note: This is a basic deviled egg salad recipe. Add your preferred finishing touches. I enjoy ground curry and a touch of caviar. Fresh herbs like thyme or dill also work well. Salt at the end, because the amount of salt will vary depending on the brand of mustard and mayonnaise used. This recipe can be easily halved. Serve by itself or on white bread as a sandwich.

1 dozen hard boiled eggs

1/3 cup yellow onion, finely chopped

6 tablespoons sour cream

5 teaspoons dijon mustard

5 teaspoons mayonnaise

1/2 teaspoon kosher salt

  1. Remove the yolks from the whites, saving 8 of the 12 egg whites. Place the 12 yolks into a medium-sized bowl.
  2. Chop the 8 egg whites.
  3. Add the sour cream, dijon and mayonnaise into the bowl with the yolks. Mash with a fork until the mixture is smooth and creamy.
  4. Add the chopped whites and shallots to the mixture. Salt to taste.

2 thoughts on “Deviled Egg Salad

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