Deviled Egg Salad Recipes

DEVILED EGG NOODLE SALAD

Steps:

• Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
• Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
• Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
• Toss before serving and adjust seasonings if needed.

DEVILED EGG SALAD

Steps:

• Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
• Bring to a boil. Cover and turn off heat. Leave pan on the burner.
• Let eggs sit in the covered pan for 12 minutes.
• Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
• Gently peel eggs and slice them in half.
• Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
• Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
• Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!

DEVILED EGG SALAD

Steps:

• Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

DEVILED EGG SALAD SANDWICHES

Steps:

• Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
• Pour mayonnaise mixture over eggs and celery and toss gently to combine.
• Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
• Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.

DEVILED EGG SALAD

Steps:

• Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
• Set whites aside.
• Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
• Stuff egg white halves with yolk mixture. Set aside.
• On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
• Drizzle with Dill Vinaigrette.
• DILL VINAIGRETTE:.
• In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

DEVILED EGG SALAD SPREAD

Steps:

• Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
• Spread on toasts, then garnish with chives and a sprinkle of paprika.
• Do Ahead
• Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.