Description
A creamy deviled egg salad that blends hard-boiled eggs with mayonnaise, mustard, and fresh vegetables, perfect for sandwiches, dips, or served on greens. Ideal for family gatherings and sure to be a crowd-pleaser!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 tablespoons fresh chives, chopped (optional)
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon paprika (for garnish)
- Leafy greens (for serving, optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover and remove from heat. Let sit for 12-15 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water for 5-10 minutes to cool.
- Gently tap each egg on a hard surface and peel from the wider end. Rinse under cold water to remove shell fragments and set aside to dry.
- In a large mixing bowl, chop the peeled eggs into small pieces using a fork for texture.
- Add mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper to the eggs. Mix gently until well combined.
- Fold in the chopped celery, red bell pepper, chives, and dill until evenly distributed. Adjust seasoning if necessary.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to meld flavors.
- Stir the salad before serving. Serve on leafy greens, bread, or crackers. Garnish with paprika and extra herbs if desired.
Notes
- For a creamier texture, add a splash of milk or more mayonnaise before serving.
- Customize with additional ingredients like diced pickles or capers for extra flavor.
- Substitute Greek yogurt for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes