Deviled Egg Salad
Chopped eggs tossed with creamy Dijon dressing, celery, and green onion for a salad that tastes like deviled eggs.
Equipment
- Saucepan
- Mixing bowl
- Knife
Ingredients
- 6 Large eggs Boiled and peeled
- ¼ cup Mayonnaise Greek yogurt can replace part
- 1 tsp Dijon mustard
- ¼ cup Chopped celery
- 2 tbsp Chopped green onions
- ¼ tsp Salt
- ¼ tsp Black pepper
Instructions
- Boil. Boil 6 eggs, let them stand covered for 12 minutes, then cool in ice water.
- Chop. Peel and chop the eggs.
- Dress. Stir in 1/4 cup mayonnaise and 1 teaspoon Dijon.
- Fold. Add 1/4 cup celery and 2 tablespoons green onions and mix well.
- Season. Add 1/4 teaspoon salt and 1/4 teaspoon pepper and chill for 30 minutes.
Notes
Substitutions: Greek yogurt can replace half the mayonnaise.
Tips: Use cold eggs for neat pieces.
Storage: Refrigerate for up to four days.
Nutrition is calculated per serving.