Recipe: Deviled Egg Salad

Deviled egg salad – the easiest way to get the goodness of deviled eggs without the pressure of having to peel the perfect egg. It’s a win-win! Plus, you can eat it with cucumbers, stuff mini-peppers, or with sweet potato crackers. All options are free of gluten! Okay, time to get deviled.

Ingredients

• 6 eggs – hard boiled
• 1/4 cup of mayo
• 1 teaspoon of yellow mustard
• salt and pepper to taste
• 1 tablespoon of diced shallots
• 2 tablespoon of chopped green onions
• dashes of paprika

Once the eggs are hard boiled, separate the whites and the yokes. In a dish, mix the yokes, mayo, mustard, and salt and pepper together. Then, chop the shallots, green onions, and the egg whites. Add to the dish, along with the paprika, and mix well. Taste and add more salt and pepper if needed.

Also, if your paprika is stale, it’ll bog down the flavour of the dish – so ensure it’s not super old and from the back of your spice cupboard.

Once it’s all mixed, chill and eat up. My favourite way to eat deviled egg salad is with cucumbers – light and fresh, leaving more deviled goodness!

This is a great make ahead recipe for lunch, or even for a dinner party. Another highlight of this recipe, it doesn’t take up too much room like a tray of deviled eggs. This one you can eat like a dip, or spoon it out onto crackers or veggies.

It’ll keep in the fridge for 3-4 days in an airtight container, yet I highly doubt it’ll even last that long. Plus, it’s best fresh – that’s when it’s rich and the creamiest. Eat cold and enjoy.

Well, there you go – another quick, easy and wholesome recipe. I hope you’re having a great week and that you find some time to create delicious food to feed your soul! Stay warm and I’ll see you again soon. Happy cooking.