Deviled Egg Salad

In the south, we do deviled eggs at pretty much every function. Everyone’s gramma makes the best, and even though my husband’s aunt MJ’s aren’t too shabby, they don’t come close to my Gramma Ginger’s. He disputes this fact, but he just doesn’t understand.

One thing you have to understand about deviled eggs: they smell vaguely… fart-ish. Still, a perfectly done deviled egg is out of this world. Just ignore the smell.

Similarly, after living in New York for a few years I came to fall in love with deli-style egg salad. Piled sky high on some rye bread with some celery and a tad bit of mustard – if there are better ways to spend 5 bucks, I can’t think of it right now.

Since I moved to Spain, I’ve realized there is definite lack of either dish. I decided I needed to figure out a way to combine the taste of my two previous homes, and so I started throwing together the deviled egg salad. I like it on just about anything, but my favorite is on some toast with avocado and a bit of jamón.

What you’ll need:

Eggs – 6
Mayonaise (preferably Helmann’s) – 2 tbsp.
Dijon Mustard – 1 tbsp.
Tabasco – to taste
White onion – 1 medium onion, diced
Canned red pepper (or fresh) – 1 pepper, diced
Garlic – 1 clove, minced
Paprika – 1/2 tsp.
Salt – to taste
Pepper – to taste

  1. Fill a pot half way with water and add eggs. Some people add vinegar to the water, which is fine. However, I like to use just a pinch of salt.
  2. Bring water to a soft boil and let it boil for about a minute, but not much longer.
  3. Remove the pan from heat, cover it, and allow it to sit for 10-15 minutes. Longer than 15 can give you overcooked eggs and right at 10 minutes can leave them runny.
  4. Once eggs are done, (you can tell, by taking one of the eggs and running it under cold water and then cracking it to see if the yolks are cooked through) add them to an ice bath and allow them to cool. Roughly 10 minutes.
  5. While eggs are cooling, chop your onions, canned red peppers, and parsley. Add veg together in a large bowl.
  6. Once eggs are cool, you will begin to peel them. This is as easy as exerting a little pressure onto the shell for it to crack. Once it has cracked you will pull the shell away from the egg. You can also cut the egg in half and peel from the sides.
  7. After eggs are peeled, roughly dice them and place them in the bowl with the vegetables.
  8. Put mayonnaise and mustard into the egg n’ veg bowl. Also add, paprika, Tabasco, salt and pepper. Using a fork mix together until everything is evenly coated and incorporated.
  9. Chill in the refrigerator for at least one hour or overnight.
  10.  Serve by itself, on a sandwich or simply on toast.

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