Where has this Deviled Egg Salad been all my life? David loves deviled eggs but truth be told I am not a fan of making them, enter this brilliant idea to make Deviled Egg Salad! He devoured it and it is so much easier and tastes exactly the same! Now when he asks for deviled eggs I am happy to whip up this 15 minute deviled egg salad. If you are a deviled egg fan you simply must try this recipe too.
Why You'll Love This Recipe
Simple and delicious: Whether you are making this for breakfast, lunch or dinner it is sure to please! So easy to make and bursting with all the flavors of deviled eggs.
Minimal ingredients: You can't beat two ingredients plus a few spices and one bowl to mix it all up in and it is ready to enjoy.
Paleo and Whole30 compatible: It is Paleo and Whole30 which means it is dairy free and gluten free as well making it perfect for a variety of dietary lifestyles.
Ingredients You Will Need
Eggs: Eggs are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods"
Avocado oil mayonnaise: This mayo is made from avocado oil, unlike many common mayos crafted with other oils and offers a unique creamy texture and a healthier fat profile.
Dry mustard powder: Mustard powder is made by grinding yellow mustard seeds which is an aromatic , sharply flavored seed belonging to the cabbage family. It's spicy flavor is reminiscent of horseradish or wasabi.
Paprika: Paprika is a mildly flavored spice that adds a depth of flavor and is prized for its brilliant red color. Unlike smoked paprika, it is a little sweeter.
Salt and pepper
Instructions
Chop eggs: I like to use an egg slicer and slice the eggs in both directions creating a more uniform chopped egg. Place the chopped eggs in a bowl.
Add mayonnaise: Add your mayonnaise and all of the spice to the bowl.
Mix: Gently mix everything with a spatula until well combined.
Sprinkle with paprika: I like to sprinkle with a pinch more of paprika for garnish.
Enjoy!
Recipe Tips and Tricks
Egg slicer: I like to slice my eggs in a slicer both lengthwise and horizontally which creates a beautiful evenly diced egg.
Double the recipe: I will often double this recipe so I have enough for lunches for the week.
Recipe Variations
Smoked paprika: Swapping paprika for smoked paprika will lend a nice earthy flavor to the deviled egg salad.
Parsley: To add an herby freshness to this deviled egg salad try some chopped fresh flat leaf parsley to the salad. I love adding it especially when we have it from the garden.
Storage Tips
Deviled egg salad: This salad can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container.
FAQs About Deviled Egg Salad
Can I use regular mustard instead of dried?
I don’t recommend it for this recipe as you would need a large amount of regular mustard and it will make the salad to watery.
What do I serve with deviled egg salad?
The best way to enjoy this salad is on some delicious bread however if you are following paleo or whole30 you can swap butter lettuce or crackers such as Simple Mills almond crackers.
Can I freeze egg salad?
It is best to consume this deviled egg salad fresh but it can be frozen! It will only last a month or so in the freezer for optimal freshness. I have never tried this as it barely lasts 2-3 days in our house!
Deviled Egg Salad
Ingredients
- 8 Eggs hard boiled and peeled
- ½ cup Avocado Oil Mayonnaise
- 1 tablespoon Dry Mustard Powder more or less to taste
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika plus a pinch more for garnish
Instructions
- Chop eggs and place in a bowl (I like to use an egg slicer and slice the egg in both directions for a more uniform chop)
- Add mayo and all spices
- Mix well
- Sprinkle with a pinch more of paprika for garnish
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