Deviled Egg Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 12.7 g
  • Cholesterol: 215.3 mg
  • Sodium: 131.4 mg
  • Total Carbs: 0.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.3 g

View full nutritional breakdown of Deviled Egg Salad calories by ingredient
Submitted by:

Introduction

This is my favorite deviled egg recipe. Yummy! You can prepare as a salad as I do here, or you can just halve the eggs and mash the yolks into the mayo mixture and stuff that in the egg white shells for traditional deviled eggs. Tastes the same either way! This is my favorite deviled egg recipe. Yummy! You can prepare as a salad as I do here, or you can just halve the eggs and mash the yolks into the mayo mixture and stuff that in the egg white shells for traditional deviled eggs. Tastes the same either way!
Number of Servings: 6

Ingredients

    Hard Boiled Egg, 6 large
    *Canola Mayonnaise, Spectrum Naturals, 4 tbsp (.25 cup)
    Yellow Mustard, 1 tsp or 1 packet
    Pepper, red or cayenne, .25 tsp
    Bragg Organic Raw Unfiltered Apple Cider Vinegar (mother), .33 tbsp (1 tsp)

Directions

Bring eggs up to a boil slowly in pan of cold water, adding 2 tbsp of white vinegar (this helps the eggs peel easily.)

Meanwhile, mix together other ingredients in a medium sized bowl.

When eggs have boiled 10 minutes, place in icy water for 3-5 minutes to cool them down. Then peel them, halve them, and process in a food processor until they are the desired consistency (or you can just mash them with a fork or a potato masher.) Stir eggs into the mayonnaise mixture and adjust spices to taste; more cayenne, or some salt & pepper. Enjoy!



Number of Servings: 6

Recipe submitted by SparkPeople user KRISYSILLS.

Rate This Recipe