DEVILED EGG POTATO SALAD
This potato salad gets a delicious spin with the help of another classic.
Categories deviled eggs potato salad
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
- Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.
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
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
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
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
DEVILED EGG SALAD
A creamy egg salad, it's easy to whip up and tastes just like your favorite party food. This deviled egg salad makes a perfect snack, appetizer or light lunch. It can be served as a sandwich on sliced bread or in lettuce wraps, or with buttery crackers for dipping.
Provided by Meaghan @ 4 Sons R Us
Categories Appetizer Dip Lunch Snack
Time 10m
Number Of Ingredients 11
Steps:
- Add the eggs to a large mixing bowl. Use a potato masher to 'smash' them into tiny pieces.
- In a separate bowl, use a spatula to toss the onion, celery, relish, Worcestershire sauce, sugar, mustard, garlic powder, salt, and pepper together until evenly combined.
- Transfer the mixture to the bowl with the smashed eggs. Use a spatula to stir, until evenly combined and the mixture's smooth. Fold in the mayo, adding more or less to texture/taste, until the mixture's reached your desired creaminess.
- Serve this salad on sandwiches, with crackers, or even in lettuce wraps. Sprinkle it with smoked paprika before serving.
Nutrition Facts : Calories 196 kcal, Carbohydrate 5 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 284 mg, Sodium 245 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
DEVILED EGG POTATO SALAD
Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 40m
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
- Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
- Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
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
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.
BACON DEVILED EGG SALAD
Make a batch of bacon deviled egg salad to keep on hand for quick lunches during the week. Chopped eggs and crumbled bacon are covered in a creamy deviled egg sauce that has just a hint of heat.
Provided by Heather
Categories Appetizer Main Course
Time 8m
Number Of Ingredients 8
Steps:
- Slice hard boiled eggs in half lengthwise and carefully remove the yolks. Dice egg whites and add to a bowl along with bacon, celery, and chives. Set aside.
- To the bowl of a food processor add egg yolks, mayonnaise, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
- Pour egg yolk mixture over salad ingredients and stir until evenly coated. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 443 kcal, Carbohydrate 2 g, Protein 16 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 399 mg, Sodium 554 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
DEVILED EGG POTATO SALAD WITH BACON
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!
Provided by Danielle1987
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
- Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
- Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
- Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
- Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
- Add yoke/mayo mixture to potatoes. Mix well.
- Add the cooked and crumbled bacon and toss lightly.
- Cover and chill (or eat right away if you cant wait like I did!) :-).
- It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
- The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
DEVILISH EGG SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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
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
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
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
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
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
DEVILED EGG SALAD CLUB SANDWICH
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
- Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
- Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
- Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.
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
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.
DEVILED EGG SALAD
I added way more hot sauce than the recipe called for, but I've posted as written. Good stuff. Recipe courtesy of simplyrecipes.com.
Provided by AmyZoe
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
- Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
- In a small bowl, mix together mayonnaise, mustard, vinegar, and tabasco. Gently stir in the mayonnaise dressing into the bowl with the eggs and vegetables.
- Add paprika and salt and pepper to taste.
Nutrition Facts : Calories 232.3, Fat 14.8, SaturatedFat 4.7, Cholesterol 558, Sodium 354.5, Carbohydrate 3.7, Fiber 1.2, Sugar 1.8, Protein 19.7
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