Deviled Egg Salad

Deviled Egg Salad

I call this Deviled Egg Salad because it gets a hefty dose of mustard. The mustard, along with some homemade mayonnaise (you ARE using homemade, right?) takes egg salad from a boring deli staple to a magical topping for biscuits, shmear for crackers, or a simple sandwich that would make grandma jealous.

Deviled Egg Salad
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serves: 8 people


6 large eggs, hard-boiled

1/4 cup mayonnaise (preferably homemade) [50 grams]

2 generous tablespoons whole grain dijon mustard [35 grams]

1/2 teaspoon kosher salt

Basic American Pantry


Boil 4 quarts of water in a medium pot over high heat.  Put the eggs in gently, straight from the refrigerator, and boil on high for 60 seconds, turn down the heat so that the water is at a gentle simmer, cover, and cook for 12 minutes.  Take the eggs directly from the pot and plunge into cold water, preferably with a few ice cubes.  Allow the eggs to cool in the water for 30 minutes.

While the eggs are cooling, mix together the mayonnaise, mustard, and salt.  Roughly chop the cooled eggs and fold into the mayo-mustard mixture.  If you stir it just until incorporated you’ll have a coarse, firm egg salad where the egg parts are clearly defined.  If you keep stirring, you’ll have a creamier, more uniform egg salad.  You do you.

Serve on crackers, biscuits, bread, etc.


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