Description
Quick Deviled Egg Salad (No Potatoes or Pasta!)
Ingredients
Scale
- 8 Whole Eggs (large)
- 1/4 cup (55 grams) Mayonnaise
- 2 teaspoons Prepared Yellow Mustard
- 1/3 cup (62 grams) Dill Pickles (chopped fine)
- 1 tablespoon + 1 teaspoon Pickle Juice
- 2 teaspoons Fresh Dill (chopped, or sub 1/2 to 1 tsp dried dill)
- 2 tablespoons Fresh Chives (chopped fine)
- 1/4 + 1/8 teaspoon Fine Sea Salt
- 1/4 teaspoon Black Pepper (ground)
- 1/4 teaspoon Smoked Paprika
- Cayenne or Tabasco (optional)
Instructions
- In a medium sauce pot fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the steamer basket, and lid. Set a timer for 13 minutes and steam the eggs.
- Meanwhile, prepare an ice bath in a medium bowl. Transfer the cooked eggs to the ice bath. Set a timer for 13 minutes and allow the eggs to cool.
- Peel the eggs by tapping the larger end of the egg on a hard surface, then roll the egg gently to crack the remaining surface. Remove the shell, then rough chop the cooked egg, leaving the eggs chunky.
- In a medium mixing bowl, add the mayo, mustard, pickles, pickle juice, dill, chives, salt, pepper and paprika.
- Transfer the chopped eggs to the mixing bowl and mix thoroughly. Adjust seasoning to taste.
- Refrigerate for at least thirty minutes before enjoying.
- Store the deviled egg salad in a lidded container in the fridge for up to four days.
Notes
- For a more spreadable texture, chop the eggs finer.
- Add more pickle juice for extra tang.
- Adjust seasoning based on your preference.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 370 mg
Keywords: deviled egg salad, easy salad, vegetarian salad