How to make Deviled Egg Salad
I spent a few years when I was young growing up in the south, where a favourite weekend food was the deviled egg. Many recipes offer their versions of these picnic staples, but I found that the same basic ingredients in this side dish also make a great egg salad for sandwiches, on a nice dark rye or olive bread these days.
Today I was asked for our recipe, and posting it here.
- Four hard boiled eggs
- 2 tsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp brown or spicy mustard
- 2 tsp sweet pickle relish
- optional: 1 tsp of your favourite sweet onion (we like Maui onions), finely chopped
- shake of salt and white pepper
After you have hard boiled and cooled the eggs, remove the shells and separate the whites from the hardened yolks. Throw away one or two of the yolks – you'll only need two. Take the yolks and mash them until smooth in a bowl, adding the mustards and mayonnaise. Mix until smooth.
Chop the egg whites and remaining yolks, and place in separate a larger bowl. Add salt and white pepper to the egg mixture, then toss in the relish and (if you like) finely diced onion, roughly cut to the same size pieces as the relish.
Last, mix the mustards and mayonnaise into the eggs.
I recommend that you prepare a couple of hours before making sandwiches to let it set up.