Egg Salad or Deviled Egg Recipe
The traditional deviled egg recipe never really goes out of style. Put a plate full of these treats on the table and they are gone in a flash, each and every time. Or make a great egg salad sandwich.
Ingredients
- 6 eggs, hard-cooked and peeled
- 1/4 cup mayonnaise
- 2 tablespoons celery, finely chopped
- 2 tablespoons sweet pickle, finely chopped
- 1/2 teaspoon mustard, Dijon-style or brown mustard work well
- salt and black pepper to taste
- paprika, optional - for added color
Instructions
- Place the eggs in a saucepan with enough cold water to cover them. Bring the water to a boil and boil for 9 minutes. Drain the hot water from the pot. Run cold water over eggs for 1 minute to stop the cooking process and cool the eggs.
- Slice eggs in half. Scoop out yolks and place in a small bowl. Mix mayonnaise, finely chopped celery and pickle, 1/2 teaspoon mustard, salt and pepper in with the egg yolks. If it is at all dry, add a tiny bit of the pickle juice to thin it out.
- Carefully spoon the yolk and mayonnaise mixture into the hollows in the egg whites. Sprinkle the tops with a touch of paprika for added color. Serve.
- Makes 12 deviled egg halves.
Nutrition
Calories: 68kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 84mgSodium: 77mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 147IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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