Egg salad is such a wonderful thing to have ready in the refrigerator. You can smash it over some toast, layer it onto a croissant or scoop it up with some butter crackers. Easy peasy…
Traditional egg salad is super simple to make with just a little mayonnaise and some pantry spices, but today we are making deviled egg salad! All of the creamy, tangy, addictive flavors of deviled eggs smashed into hard boiled ones. This version takes just a few more seconds to whip up than the original, but it is well worth adding the additional ingredients.
If you love deviled eggs then you are going to really enjoy this delicious egg salad!
Let’s get started…
Begin by hard boiling a dozen eggs. My favorite method is to place the eggs in the base of a large pot and completely cover the eggs with cool water. Place the pot over high heat and bring the water to a rolling boil.
As soon as the water begins to boil, cover the pot and turn the heat off. Let the pot sit over the turned off burner for 10 minutes and then transfer the eggs directly into an ice bath.
Let the eggs cool in the ice bath for 15 minutes and then peel the eggs.
Place the peeled eggs into a large bowl, use a potato masher to break the eggs down and then set them aside while we combine the other ingredients.
In a small dish, combine 1/3 cup of mayonnaise, 1 tablespoon of softened butter, 1 tablespoon of dijon mustard, 1 tablespoon of fresh lemon juice or pickle juice (depending on if you prefer more tang or more brininess), 1 teaspoon of honey (or sugar), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the mixture to the smashed hard boiled eggs. I also like to add a big pinch of paprika and some finely chopped green onions, but this is optional. If you like a little kick of heat, you can also add a pinch of cayenne pepper!
Use a silicone spatula to combine the ingredients and now all you have to do is decide how you want to enjoy this deliciously creamy deviled egg salad…
My preferred way to enjoy egg salad is in a buttery croissant, but it is great on freshly toasted sourdough or soft french bread. It is also great served in a lettuce cup or with crackers. There are many ways to enjoy egg salad!
Add a little baby arugula over the bottom slice and then a nice healthy amount of your deviled egg salad…
This deviled egg salad sandwich is rich, creamy and full of flavor. It is a healthy, filling, protein filled meal that I try to keep on hand as often as possible. Make yourself a big batch, chill it in an airtight container and it will be there to make you happy the next time you are hungry.
Deviled Egg Salad
Ingredients
- a dozen large eggs
- 1/3 cup of mayonnaise
- 1 tablespoon of butter, softened
- 1 tablespoon of dijon mustard
- 1 tablespoon of fresh lemon juice (or pickle juice)
- 1 teaspoon of honey or sugar (optional)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- paprika, chili powder or cayenne pepper (optional)
- green onions or parsley, finely chopped (optional)
Instructions
- Place a dozen eggs into a large pot and add enough cool water to cover the eggs by about an inch
- Place the pot over medium high heat and bring the water to a rolling boil
- As soon as the water begins to boil, cover the pot and turn off the heat (leave the pot on the burner)
- Set a timer for 10 minutes
- After 10 minutes, drain the eggs and transfer them into an ice bath
- Let them sit in the ice bath for 15 minutes to cool
- While the eggs cool, combine 1/4 cup of plain Greek yogurt, 1/4 cup of mayonnaise, 1 tablespoon of honey dijon mustard, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a medium bowl and set aside for now
- Once the eggs have cooled, remove the shells
- Place the de-shelled eggs into a large bowl and smash them with a potato masher or stiff fork
- Add the mayonnaise mixture and use a silicone spatula to combine the ingredients
- Add a pinch of paprika, chili powder or cayenne pepper (optional) and some finely chopped green onions or fresh parsley (optional)
- Transfer leftovers into an airtight container and chill until ready to enjoy (up to 4 days)
