Deviled Egg Salad
April 11, 2024 • 0 comments
As spring and summer approach, I find myself falling back on all of my picnic recipes. My family loves to be outdoors, so easy throw-together meals are essential for this time of year. That being said, I would like to share with you one of my favorite picnic recipes: Devilled Egg Salad! It's so good and can be eaten as is, on a leaf of lettuce, or my personal favorite: on freshly baked sourdough sandwich bread. Two key ingredients in this recipe are the pickle juice and the sugar; trust me, you'll never make egg salad the same again. Happy eating!
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1) Fresh Egg Co Dozen
- (1 Cup) Mayonnaise
- (1/2 Cup) Chopped Celery
- (2 TBS) Yellow Mustard
- (2 TBS) Pickle Juice
- (3 TBS) Cane Sugar
- (2 TSP) Onion Powder
- (1 TSP) Salt
- (1 TSP) Black Pepper
Directions
- First thing's first, we gotta boil them eggs. Start by bringing a large pot of water to boil. Before adding in the eggs, add in 1-2 teaspoons of baking soda - this makes peeling a breeze.
- Boil the eggs for 12 minutes. Immediately place under running cold water after removing from heat, or place eggs in a ice bath.
- Once the eggs are peeled and dried, in a large bowl or stand mixer, combine with the rest of the ingredients. Salt and pepper to taste.
- Serve as is, on a leaf of lettuce, or sandwich bread. Enjoy!
