Description
This creamy and tangy Deviled Egg Salad combines the classic flavors of deviled eggs with a smooth mayo-based dressing, enhanced by tangy Dijon mustard, a hint of spice from Tabasco, and the sweetness of pickle relish. Perfect for sandwiches, salads, or as a standalone snack, this recipe yields a delicious, easy-to-make dish ready in minutes without any cooking required.
Ingredients
Scale
Eggs
- 12 large hard-boiled eggs
Salad Dressing
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp Tabasco sauce
- 1½ Tbsp sweet pickle relish
- ½ tsp salt (or to taste)
- ½ tsp pepper (or to taste)
Instructions
- Prepare the Eggs: Peel the hard-boiled eggs and carefully slice each in half. Separate the egg whites and chop them into small pieces, then set aside. Place the egg yolks into a medium mixing bowl.
- Mix the Dressing: To the bowl with the yolks, add the mayonnaise, sweet pickle relish, Dijon mustard, and Tabasco sauce. Mash all these ingredients together thoroughly until you achieve a smooth, creamy consistency. Season the mixture with salt and black pepper according to your taste preferences.
- Combine and Chill: Gently fold the chopped egg whites into the yolk mixture to maintain some texture. Once combined, cover the bowl and chill the egg salad in the refrigerator until ready to serve, allowing flavors to meld.
Notes
- For best results, use eggs that are properly hard-boiled and cooled, making peeling easier.
- Adjust the amount of Tabasco sauce for desired spiciness.
- This egg salad can be used as a sandwich spread, topping for crackers, or served over greens.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat option, substitute mayonnaise with Greek yogurt.
