Devil Egg Salad


Deviled Egg Salad image

My top-secret egg salad recipe! Delicious on a sandwich, too!

Recipe From

Provided by Angela

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients: 8

¼ cup mayonnaise
¼ cup finely chopped green onion
½ teaspoon prepared yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped
Calories145.7 calories
Carbohydrate1.3 g
Cholesterol215.5 mg
Fat12.6 g
Fiber0.2 g
Protein6.5 g
SaturatedFat2.7 g
Sodium216.6 mg
Sugar0.8 g


  • Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.


Devil Egg Salad image

This is not your typical egg salad, but very good. We like to eat in on sandwiches but its also good served as an appetizer with crackers.

Recipe From

Provided by mommyoffour

Categories     Potluck

Time 15m

Yield 6 sandwiches

Number Of Ingredients: 9

1 dozen egg, hard boiled
1 tablespoon mustard
4 tablespoons Miracle Whip
2 tablespoons sweet pickle relish
1 1/2 teaspoons sugar
1 pinch salt
1 pinch pepper
1/8 teaspoon celery seed
2 tablespoons ranch dressing


  • Mix all ingredients well.
  • Enjoy.


Deviled Egg Salad Sandwiches image

I really like egg salad sandwiches. It was the first sandwich "filling" I learned how to make. I've tried many recipes, this is one of my favorites! Update -- YIKES! I completely forgot to add an ingredient! Corrected recipe to add 2 Tablespoons minced green onion.

Recipe From

Provided by kittycatmom

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients: 8

8 slices bread
8 hard-cooked eggs, finely chopped
1 stalk celery, finely chopped
1/3 cup reduced-fat mayonnaise
2 tablespoons prepared yellow mustard
2 teaspoons cider vinegar
2 tablespoons green onions, minced
salt and pepper


  • Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
  • Pour mayonnaise mixture over eggs and celery and toss gently to combine.
  • Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
  • Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.


Deviled Egg Potato Salad image

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Recipe From

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients: 9

1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
4 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon white wine vinegar
Pinch of smoked paprika
Coarse salt and freshly ground pepper
1 celery, finely chopped (about 1/2 cup), plus more for serving
3 tablespoons finely chopped red onion, plus more for serving


  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.


Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Recipe From

Provided by wifeyluvs2cook

Categories     Salad     Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients: 6

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika
Calories343.8 calories
Carbohydrate2.3 g
Cholesterol382.5 mg
Fat31.9 g
Fiber0.3 g
Protein13 g
SaturatedFat6.4 g
Sodium350.6 mg
Sugar1.2 g


  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.


Devilish Egg Salad image

Recipe From

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients: 15

12 large eggs
1/2 cup mayonnaise
1/4 cup dill pickle relish
1/4 cup finely diced celery
1/4 cup red or yellow pepper, finely diced
1/4 cup thinly sliced scallions
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon celery salt
Sriracha, as needed
Kosher salt and freshly cracked black pepper
Toast, vegetables, lettuce or radicchio, for serving
Fresh basil and cilantro, for serving


  • Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
  • Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
  • Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
  • Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
  • Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.

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