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
  1. Cut eggs in half lengthwise. Separate yolks from whites. Chop egg whites.
  2. 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.
  3. Serve with crackers. Garnish with parsley, dill, and pickles, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/deviled-egg-salad/