Deviled Egg Salad – Hard-Boiled Eggs – Celery – Red Bell Pepper – Pickles DEVIL EGG SALAD DRESSING – Mayonnaise – Egg Yolks – Dijon Mustard – Apple Cider Vinegar – Paprika – Salt – Garlic Clove – Dill – Black Pepper – Hot Sauce
Boil water in a large saucepan, place fresh eggs, and boil for 14 minutes or use my air fryer boiled egg recipe to boil eggs in the air fryer.
Cool the eggs down immediately in an ice water bath: a bowl filled with cold water and ice cubes..
When the eggs are cooled, peel them and set aside two boiled eggs. Slice them lengthwise and scoop out the yolk. Set aside the cooked egg yolk in a small bowl and mash with a fork.
Chop the remaining boiled eggs and the 2 cooked egg whites left into chunky pieces. Place in a salad bowl.
In the small bowl, stir the remaining dressing ingredients: mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, cayenne pepper, crushed garlic, dill, and hot sauce.
Fold the dressing into the salad bowl and stir to combine. Serve with extra dill and a pinch of dried paprika on top.
Serving: 1 bowl Makes: 4 Servings
Prep: 10 Minutes Cook: 0 Minutes