If making deviled eggs has you feeling too much pressure to perfectly peel and pipe, this Deviled Egg Salad is a no-fuss solution.
Deviled Egg Salad
Makes 8 to 10 servings
Ingredients
- 12 hard-cooked large eggs, peeled
- ½ cup mayonnaise
- 2 tablespoons whole-grain mustard
- 1 tablespoon white vinegar
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 cup chopped pickles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Crackers, to serve
- Garnish: fresh parsley, fresh dill, chopped pickles
Instructions
- Cut eggs in half lengthwise. Separate yolks from whites. Chop egg whites.
- In a large bowl, mash egg yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, paprika, and salt. Fold in egg whites, pickles, parsley, and dill.
- Serve with crackers. Garnish with parsley, dill, and pickles, if desired.
