Deviled Egg Salad
- 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
- Chop the 8 egg whites.
- Add the sour cream, dijon and mayonnaise into the bowl with the yolks. Mash with a fork until the mixture is smooth and creamy. Add the chopped whites and shallots to the mixture. Stir to combine and salt to taste.
- Serve with bread as a sandwich or with large lettuce leaves as a deconstructed salad.
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.