Deviled Egg Salad
Servings: 5 servings
Ingredients
- 10 large hard-boiled eggs
- 2 stalks celery trimmed, diced small
- 1 cup minced red onion
- 1 tbsp dijon mustard
- 3 tbsp mayonnaise
- 1 tsp white wine vinegar
- 1/2 tsp sweet paprika
- kosher salt
- fresh cracked pepper
Instructions
- Cut each egg in half and add to a large bowl.
- With a fork (or even better a ground meat mallet), smash the eggs until they are smooth but still have a bit of texture.
- You want there to be pieces of egg white visible, but for it to be less chunky than a traditional egg salad.
- To the large bowl, mix in the celery, onion, mustard, mayonnaise, vinegar, paprika, and a big pinch of salt and pepper.
- Taste for seasoning and add salt if needed.
- Serve in a sandwich, on a salad, or scoop it up with crackers or tortilla chips. The egg salad will keep, refrigerated and covered for up to 5 days.
- Enjoy!
Nutrition
Serving: -19g | Calories: 228kcal | Carbohydrates: 4g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 377mg | Sodium: 213mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
