Recipes
June 16, 2017

Recipe: Deviled egg salad

by egg salad

For weekday lunch or on a weekend brunch table, this egg salad brings creamy texture and tangy flavor.

 

Egg salad is tasty on whole-wheat bread — crusts cut off for cute party sandwiches. Or on crunchy crackers, or atop a bed of dark leafy greens. This recipe produces egg salad that’s less chunky and more creamy than most egg salad recipes.

Dijon mustard and paprika give it some kick, even moreso if you choose to add a dash of hot sauce. The low-fat mayonnaise cuts down on the calories that come with regular mayonnaise.

Try stuffing this egg salad with a few sliced Kalamata olives and baby spinach in some mini pita pockets for a light but satisfying lunch. Or spread it on thick cucumber slices, or on celery, for a party platter.

egg salad ingredients

 

Ingredients

4 eggs
2 tablespoons low-fat mayonnaise
1 teaspoon dried minced onion
2 teaspoons Dijon mustard
2 teaspoons paprika
Salt & pepper, to taste
Hot sauce to taste (optional)

Instructions

Cook the eggs. Place them in a small pot, cover with water and bring to a boil over high heat. Cook for 18 minutes.


Remove eggs from pot and run cold water over them for 1-2 minutes, until eggs are cool enough to handle.

Peel eggs and cut in quarters.

Place eggs and all other ingredients in food processor or mini-chopper and blend for 15 seconds until almost smooth.

Add salt, pepper, and hot sauce (if desired) to taste.

 

Recipe: Deviled egg salad
Author: 
Recipe type: Lunch
Serves: 4 (1/4-cup) servings
 
Ingredients
  • 4 eggs
  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon dried minced onion
  • 2 teaspoons Dijon mustard
  • 2 teaspoons paprika
  • Salt & pepper, to taste
  • Hot sauce to taste (optional)
Instructions
  1. Cook the eggs. Place them in a small pot, cover with water and bring to a boil over high heat. Cook for 18 minutes.
  2. Remove eggs from pot and run cold water over them for 1-2 minutes, until eggs are cool enough to handle.
  3. Peel eggs and cut in quarters.
  4. Place eggs and all other ingredients in food processor or mini-chopper and blend for 15 seconds until almost smooth.
  5. Add salt, pepper, and hot sauce (if desired) to taste.
Nutrition Information
Serving size: ¼ cup Calories: 97 Saturated fat: 1.8 grams Carbohydrates: 2.9 grams Sugar: 1 gram Sodium: 143 milligrams Fiber: .5 grams Protein: 5.9 grams Cholesterol: 166 milligrams

 

Lunch

2 thoughts on “Recipe: Deviled egg salad”

  1. Maryann Segerberg says:

    I have used many of your recipes, and they were all delicious!! I enjoy watching the videos on how to prepare them. It makes the preparation of new recipes easier, and quicker. Many Thanks.

    1. My Southern Health says:

      Maryann, we’re so happy you’re enjoying our recipes and the accompanying videos. Thank you for letting us know! – Linda

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