Deviled Egg Salad
A rich, creamy egg salad recipe full of your favorite deviled egg flavors.
Servings: 4
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)