Description
This Classic Creamy Deviled Egg Salad is a simple, flavorful dish that combines perfectly boiled eggs with a creamy dressing of mayonnaise, Dijon mustard, and sweet relish. It’s a deliciously tangy and smooth salad ideal for sandwiches, crackers, or served over leafy greens for a light meal.
Ingredients
Scale
Eggs
- 6 large eggs
Dressing
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Add-ins
- 2 tablespoons chopped green onions
- 2 tablespoons sweet relish
Garnish and Serving
- Paprika for garnish
- Lettuce leaves (optional, for serving)
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat.
- Cook the eggs: Once boiling, cover the saucepan with a lid, remove from heat, and let the eggs sit for 10-12 minutes to hard boil.
- Cool the eggs: Drain the hot water and transfer the eggs to a bowl of ice water to cool for at least 5 minutes, which stops cooking and makes peeling easier.
- Peel and chop: Once cooled, peel the eggs and chop them coarsely to prepare for the salad.
- Make the dressing: In a medium bowl, combine mayonnaise, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Combine eggs and dressing: Stir the chopped eggs into the mayonnaise mixture, gently folding them in so they are evenly coated without breaking up too much.
- Add flavor components: Add chopped green onions and sweet relish to the egg mixture and gently stir to incorporate.
- Adjust seasoning: Taste the salad and adjust salt, pepper, or other seasonings as needed for your preference.
- Serve: Serve the deviled egg salad over a bed of fresh lettuce leaves if desired, then sprinkle lightly with paprika for a colorful garnish.
Notes
- For best peeling results, use eggs that are a few days old rather than very fresh.
- Chilling eggs in ice water immediately after boiling stops the cooking process and helps achieve a tender yolk.
- You can substitute sweet relish with chopped pickles for a different tangy crunch.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature for best flavor.