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.
Servings: 4 people
Ingredients
- 6 eggs - hard boiled
- 1/4 cups of mayo
- 1 teaspoon of yellow mustard
- salt and pepper to taste
- 1 tablespoon of diced shallots
- 2 tablespoons of chopped green onions
- dashes of paprika
Instructions
- 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.
- 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!