Deviled Egg Salad Recipes

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DEVILED EGG SALAD

Enjoy the classic appetizer on a bed of lettuce, surrounded by tasty peppers, bacon, and onion. A homemade dill vinaigrette covers the whole salad with light herb flavor.

Provided by Annacia

Categories     Greens

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18



Deviled Egg Salad image

Steps:

  • Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
  • Set whites aside.
  • Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
  • Stuff egg white halves with yolk mixture. Set aside.
  • On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
  • Drizzle with Dill Vinaigrette.
  • DILL VINAIGRETTE:.
  • In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

Nutrition Facts : Calories 264.6, Fat 21.5, SaturatedFat 4.6, Cholesterol 257.8, Sodium 420.6, Carbohydrate 7.5, Fiber 1.8, Sugar 2.9, Protein 11.2

7 hard-cooked eggs
3 tablespoons salad dressing or 3 tablespoons mayonnaise
1 tablespoon chopped fresh dill weed
1 garlic clove, minced
5 dashes bottled hot pepper sauce
1/8 teaspoon salt
6 cups boston lettuce, torn or 6 cups bibb lettuce
2 cups grape tomatoes, halved or 2 cups cherry tomatoes
1 medium sweet red pepper, chopped
4 slices crisp cooked bacon, drained, and crumbled
3 green onions, sliced
1/3 cup olive oil or 1/3 cup salad oil
2 tablespoons tarragon vinegar
1 tablespoon chopped fresh dill weed
2 teaspoons dijon-style mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce

DEVILED EGG SALAD

My top-secret egg salad recipe! Delicious on a sandwich, too!

Provided by Angela

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8



Deviled Egg Salad image

Steps:

  • Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g

¼ cup mayonnaise
¼ cup finely chopped green onion
½ teaspoon prepared yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

DEVILED EGG MACARONI SALAD

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12



Deviled Egg Macaroni Salad image

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.

12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

DEVILED EGG SALAD SANDWICHES

I really like egg salad sandwiches. It was the first sandwich "filling" I learned how to make. I've tried many recipes, this is one of my favorites! Update -- YIKES! I completely forgot to add an ingredient! Corrected recipe to add 2 Tablespoons minced green onion.

Provided by kittycatmom

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Deviled Egg Salad Sandwiches image

Steps:

  • Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
  • Pour mayonnaise mixture over eggs and celery and toss gently to combine.
  • Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
  • Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.

Nutrition Facts : Calories 362.8, Fat 19.1, SaturatedFat 4.7, Cholesterol 380, Sodium 632.5, Carbohydrate 29.1, Fiber 1.7, Sugar 4.4, Protein 17

8 slices bread
8 hard-cooked eggs, finely chopped
1 stalk celery, finely chopped
1/3 cup reduced-fat mayonnaise
2 tablespoons prepared yellow mustard
2 teaspoons cider vinegar
2 tablespoons green onions, minced
salt and pepper

DEVILED EGG POTATO SALAD RECIPE

Traditional potato salad with a fun twist of deviled eggs.

Provided by Elyse Ellis

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 9



Deviled Egg Potato Salad Recipe image

Steps:

  • Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
  • Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
  • Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
  • Coarsely chop the egg whites and set aside.
  • Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
  • Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
  • Sprinkle paprika on top for garnish, cover and refrigerate until serving.

Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

10 eggs
6 russet potatoes ((peeled and cubed))
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
salt and pepper, to taste
2 celery stalks (diced)
1 bunch green onions (diced)
½ teaspoon paprika

DEVILED EGG SALAD SPREAD

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories     Egg     Salad     Lunch     Easter     Spring     Quick & Easy     Graduation     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9



Deviled Egg Salad Spread image

Steps:

  • Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
  • Spread on toasts, then garnish with chives and a sprinkle of paprika.
  • Do Ahead
  • Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

DEVILED EGG SALAD SANDWICH

Whip up your own Deviled Egg Salad Sandwich if you love the party appetizer-version of deviled eggs.Simply make deviled eggs as you normally would, but stir them up and layer with slices of red onion and fresh lettuce. A Deviled Egg Sandwich is perfect for picnics or after-party recipes.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 4



Deviled Egg Salad Sandwich image

Steps:

  • Spoon filling from deviled egg halves into small bowl.
  • Chop egg whites; stir into deviled egg filling.
  • Fill toast slices with lettuce, egg salad and onions to make sandwich.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

3 deviled egg halves from Creamiest Deviled Egg Recipe
2 slices whole wheat bread, toasted
1 lettuce leaf
2 thin red onion slices

DEVILISH EGG SALAD

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15



Devilish Egg Salad image

Steps:

  • Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
  • Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
  • Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
  • Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
  • Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.

12 large eggs
1/2 cup mayonnaise
1/4 cup dill pickle relish
1/4 cup finely diced celery
1/4 cup red or yellow pepper, finely diced
1/4 cup thinly sliced scallions
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon celery salt
Sriracha, as needed
Kosher salt and freshly cracked black pepper
Toast, vegetables, lettuce or radicchio, for serving
Fresh basil and cilantro, for serving

DEVILED EGG NOODLE SALAD

Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15



Deviled Egg Noodle Salad image

Steps:

  • Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
  • Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
  • Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
  • Toss before serving and adjust seasonings if needed.

Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g

⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 teaspoons hot sauce, or to taste
½ teaspoon Worcestershire sauce
1 teaspoon white sugar
1 (8 ounce) package egg noodles
¾ cup thinly sliced red bell pepper
½ cup thinly sliced celery
¼ cup thinly sliced green onion, white and light green parts only
½ cup peeled carrot strips
1 teaspoon kosher salt, or more to taste

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