Deviled Egg Salad Recipes

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DEVILED EGG MACARONI SALAD



Deviled Egg Macaroni Salad image

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

Steps:

  • Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
  • Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
  • Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

DEVILED EGG SALAD



Deviled Egg Salad image

This deviled egg salad takes just over 15 minutes from start to finish and combines the tried and true flavors of deviled eggs with the classic, creamy deliciousness of egg salad. It's quick, easy and a great way to use up those leftover Easter eggs! But honestly, you'll find yourself making this recipe all year round - I guarantee it!

Provided by Kylie

Categories     Main Dish - Salad

Time 17m

Number Of Ingredients 10

6 eggs
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white balsamic or white wine vinegar
1/4 teaspoon paprika
Kosher salt
fresh cracked pepper
croissants
fresh chopped chives
a sprinkle of paprika

Steps:

  • Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
  • Bring to a boil. Cover and turn off heat. Leave pan on the burner.
  • Let eggs sit in the covered pan for 12 minutes.
  • Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
  • Gently peel eggs and slice them in half.
  • Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
  • Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
  • Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!

Nutrition Facts : Calories 233 calories, Sugar 0.6 g, Sodium 216.4 mg, Fat 20.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 10 g, Cholesterol 286.2 mg

DEVILED EGG SALAD SPREAD



Deviled Egg Salad Spread image

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories     Egg     Salad     Lunch     Easter     Spring     Quick & Easy     Graduation     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

Steps:

  • Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
  • Spread on toasts, then garnish with chives and a sprinkle of paprika.
  • Do Ahead
  • Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

DEVILED EGG SALAD SANDWICHES



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.

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

Steps:

  • 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.

Nutrition Facts : Calories 362.8, Fat 19.1, SaturatedFat 4.7, Cholesterol 380, Sodium 632.5, Carbohydrate 29.1, Fiber 1.7, Sugar 4.4, Protein 17

DEVILED EGG PASTA SALAD



Deviled Egg Pasta Salad image

Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.

Provided by By Corey Valley

Categories     Side Dish

Time 15h

Yield 8

Number Of Ingredients 10

4 cups cooked elbow macaroni pasta
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon mustard
8 hard-cooked eggs, chopped
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 cup diced dill pickles

Steps:

  • Place cooked pasta in large bowl.
  • Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
  • Gently stir in hard-cooked eggs.
  • Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 195 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 1 g, TransFat 0 g

DEVILED EGG NOODLE SALAD



Deviled Egg Noodle Salad image

Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 teaspoons hot sauce, or to taste
½ teaspoon Worcestershire sauce
1 teaspoon white sugar
1 (8 ounce) package egg noodles
¾ cup thinly sliced red bell pepper
½ cup thinly sliced celery
¼ cup thinly sliced green onion, white and light green parts only
½ cup peeled carrot strips
1 teaspoon kosher salt, or more to taste

Steps:

  • Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
  • Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
  • Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
  • Toss before serving and adjust seasonings if needed.

Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g

DEVILED EGG POTATO SALAD



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.

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

Steps:

  • 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.

DEVILED EGG SALAD



Deviled Egg Salad image

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

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

Steps:

  • 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.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g

DEVILISH EGG SALAD



Devilish Egg Salad image

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

Steps:

  • 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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From stylishcravings.com


DEVILED EGG SALAD - GARLIC & ZEST
Place the eggs in a large saucepan and fill with enough cool water to cover the eggs by 1". Bring the water to a full boil and cook for 2 minutes. Remove the pan from the heat and let the eggs rest for 12 minutes in the hot water. While the eggs rest, prepare an ice bath by filling a large bowl with ice and water.
From garlicandzest.com


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