Deviled Egg Salad
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayo
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 2 teaspoons fresh dill, chopped
- 1/4 teaspoon paprika
Instructions
- Gently add the eggs together in a saucepan and cover with water. Bring to a low boil over medium heat and allow to boil for a few minutes. Turn off the heat, cover with a lid and allow the eggs to sit for 10-12 minutes. Drain and transfer to an ice bath or run cold water on them to cool them down.
- Peel the hard boiled eggs once they are cool, roughly chop and add them to a mixing bowl. Add in the mayo, Dijon mustard, salt, dill and paprika. Gently stir to combine. I like to have a mixture of larger and smaller egg pieces for texture and creaminess.
- Dig right in for room temperature egg salad, or refrigerate for at least 30 minutes and up to 24 hours in advance. Garnish with additional dill and paprika if desired.
Find it online: https://thecookingjournal.com/deviled-egg-salad-kj-company/