Deviled Egg Salad
Perfectly cooked hard boiled eggs are chopped and combined with mayonnaise, mustard, Worcestershire sauce, celery, scallion, parsley, kosher salt and pepper for a delicious salad. Serve over lettuce or on bread, toast or crackers.
Servings: 4
Calories: 212kcal
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 2 teaspoons mustard
- a dash Worcestershire sauce
- ½ cup finely chopped celery
- 1 scallion thinly sliced
- 2 tablespoons finely chopped fresh parsley
- kosher salt to taste
- freshly ground pepper to taste
Instructions
- Place eggs in a medium sized pot. Fill with cold water to cover eggs by 1 inch.
- Place pot over high heat and bring to a boil.
- Turn off the heat and cover the pot. Set timer for 14 minutes.
- Drain eggs and place in a bowl of cold water. Set aside for 10 minutes.
- In a medium sized bowl, combine mayonnaise, mustard, Worcestershire sauce, celery, scallion, and parsley.
- To peel the eggs, remove from the water and tap on a hard surface to crack the shell. Under a small stream of running water, peel the egg.
- Chop the egg into small pieces or use an egg slicer.
- Add the chopped eggs to the other ingredients and stir to combine. Season to taste with salt and pepper.
- Enjoy over greens, on a cracker or between two slices of bread.
Notes
- Make sure the hard boiled eggs are cool before mixing them with the other ingredients
- I use yellow mustard in the recipe. But Dijon or spicy brown mustard are also good options.
- Store egg salad in an airtight container for up to 5 days in the refrigerator.
Nutrition
Serving: 1/4 of recipe | Calories: 212kcal | Carbohydrates: 5.7g | Protein: 13.3g | Fat: 15.4g | Saturated Fat: 3.8g | Cholesterol: 376mg | Sodium: 547mg | Fiber: 0.6g | Sugar: 2.1g