Deviled Egg Salad
This delicious Deviled Egg Salad is a tasty twist on the classic egg salad recipe!
Servings: 4 sandwiches
Calories: 438kcal
Ingredients
For Salad:
- 6 large eggs
- ¼ cup mayonnaise
- 1 medium shallot, minced
- 3 tablespoons minced celery
- 1 tablespoon Dijon mustard
- 1 tablespoon minced Italian parsley
- 2 teaspoons white wine vinegar
- 2 to 3 dashes curry powder
- hot sauce
- kosher salt
- pepper
For Sandwiches:
- 4 croissants
- lettuce
Instructions
- Fill a medium saucepan with enough water to cover the eggs in a single layer. Bring to a boil.
- Carefully add eggs to boiling water using a slotted spoon. Return water to boil, then reduce heat and simmer for 14 minutes.
- Drain eggs, then cover with ice water. Allow to cool completely.
- Remove shells from eggs, then chop and place in a large bowl.
- Combine eggs with remaining ingredients (mayonnaise, shallot, celery, dijon, parsley, vinegar, curry powder), adding hot sauce, salt, and pepper to taste. Mix well.
- Serve deviled egg salad on croissants with lettuce, if desired. Enjoy!
Notes
You can add up to 2 extra tablespoons mayo, depending on how creamy you'd like the finished salad to be.
This Deviled Egg Salad is also delicious served on toasted bread. Or, serve it on mini croissants for a party!
Nutrition
Serving: 1sandwich | Calories: 438kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!