Creamy Deviled Egg Salad Recipes

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

Steps:

• Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. , In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving.

Steps:

• Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
• Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
• Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

Steps:

• Cut eggs lengthwise in half; reserve for later use.
• Remove yolks; mash in medium bowl. Add mayo, relish, mustard and pepper; mix well.
• Spoon or pipe yolk mixture evenly into centers of reserved egg whites.
• Sprinkle with paprika.

Steps:

• Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Steps:

• Place eggs in a pot and cover with water.
• Bring water to a boil.
• Cover the pot and turn off the heat. Let eggs stand 10 minutes.
• Drain, then shake the eggs around in pot to crack the shells.
• Run eggs under cold water to peel and cool.
• In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives.
• Coarsely chop eggs and add them to a bowl.
• Mix egg salad and season with salt and pepper.
• Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.

Steps:

• In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Steps:

• Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
• Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
• Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Run eggs under cold water and let them sit in cold water for 15 minutes or so. Peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in medium sized bowl. Mash together with ranch dressing. Mix in cream cheese, then mix in onion and pickle.
• Fill the hollowed egg whites generously with the egg yolk mixture. Sprinkle with paprika to garnish. Chill in refrigerator until serving. Enjoy!

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
• Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.