Deviled Egg Salad
A creamy egg salad, it's easy to whip up and tastes just like your favorite party food. This deviled egg salad makes a perfect snack, appetizer or light lunch. It can be served as a sandwich on sliced bread or in lettuce wraps, or with buttery crackers for dipping.
- 12 peeled hard-boiled eggs, cooled compltely
- 1/4 cup finely chopped, white onion
- 1/4 cup minced celery
- 3 tbsp dill, or sweet, relish
- 1 tsp Worcestershire sauce
- 1 tbsp sugar
- 1 tbsp yellow mustard
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 1/3 cup mayonnaise
- smoked paprika, for topping
Add the eggs to a large mixing bowl. Use a potato masher to 'smash' them into tiny pieces.
In a separate bowl, use a spatula to toss the onion, celery, relish, Worcestershire sauce, sugar, mustard, garlic powder, salt, and pepper together until evenly combined.
Transfer the mixture to the bowl with the smashed eggs. Use a spatula to stir, until evenly combined and the mixture's smooth. Fold in the mayo, adding more or less to texture/taste, until the mixture's reached your desired creaminess.
Serve this salad on sandwiches, with crackers, or even in lettuce wraps. Sprinkle it with smoked paprika before serving.
Calories: 196kcal | Carbohydrates: 5g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 284mg | Sodium: 245mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg