Cathy's Deviled Egg Salad

Deviled Egg Salad Recipe with Mayonnaise, Dill, and Mustard

Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Cathy's Deviled Egg Salad is a delicious and easy-to-make dish that is perfect for any occasion. This recipe combines the classic flavors of deviled eggs with a creamy and tangy salad that is sure to please your taste buds.

History

Deviled eggs have been a popular dish for centuries, with the first recorded recipe dating back to ancient Rome. The addition of mayonnaise, pickle relish, and mustard to create a deviled egg salad is a modern twist on this classic dish.

Ingredients

10 hard boiled eggs, chopped
0.75 cup mayonnaise (preferably chipotle mayonnaise or wasabi mayonnaise)
0.33 cup dill pickle relish
1 tsp spicy mustard
0.25 tsp salt
1 tsp freshly ground black pepper
0.5 tsp cayenne pepper (optional, omit if you prefer less spice)

How to prepare

Combine all ingredients and mix thoroughly.
Refrigerate for a minimum of two hours and serve on a bed of lettuce or spread on crackers.

Variations

Add chopped celery, onions, or bacon for added flavor and texture.

Cooking Tips & Tricks

To make the perfect hard boiled eggs, place the eggs in a pot of cold water and bring to a boil. Once boiling, remove from heat and let sit for 10-12 minutes before transferring to an ice bath to cool.

Serving Suggestions

Serve Cathy's Deviled Egg Salad on a bed of lettuce, spread on crackers, or as a sandwich filling.

Cooking Techniques

Mix all ingredients thoroughly and refrigerate before serving for best results.

Ingredient Substitutions

Use Greek yogurt in place of mayonnaise for a lighter version of this dish.

Make Ahead Tips

Cathy's Deviled Egg Salad can be made up to 24 hours in advance and stored in the refrigerator.

Presentation Ideas

Garnish with paprika, fresh herbs, or additional pickle relish for a beautiful presentation.

Pairing Recommendations

Serve Cathy's Deviled Egg Salad with a side of fresh fruit or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of Cathy's Deviled Egg Salad contains approximately 200 calories.

Carbohydrates

Each serving of Cathy's Deviled Egg Salad contains approximately 2 grams of carbohydrates.

Fats

Each serving of Cathy's Deviled Egg Salad contains approximately 15 grams of fat.

Proteins

Each serving of Cathy's Deviled Egg Salad contains approximately 6 grams of protein.

Vitamins and minerals

Cathy's Deviled Egg Salad is a good source of Vitamin A, Vitamin D, and Iron.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Cathy's Deviled Egg Salad is a delicious and nutritious dish that is high in protein and healthy fats.

Summary

Cathy's Deviled Egg Salad is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy texture and tangy flavor, this salad is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Cathy's Deviled Egg Salad. It was a warm summer day, and I was attending a potluck picnic with some friends from the neighborhood. Everyone brought a dish to share, and I decided to showcase my famous potato salad. Little did I know that I would come across a recipe that would soon become a staple in my own kitchen.

As I made my way around the picnic tables, sampling the various dishes, my friend Cathy approached me with a plate of her Deviled Egg Salad. Cathy was known for her delicious and innovative recipes, so I was excited to try her creation. With one bite, I was hooked. The creamy egg salad was perfectly seasoned with just the right amount of tanginess and crunch from the pickles. It was a simple yet flavorful dish that left me craving more.

I immediately asked Cathy for the recipe, and she graciously shared it with me. She explained how she had learned to make the egg salad from her grandmother, who had passed down the recipe through generations. I was touched by the history and tradition behind the dish, and I knew that I had to recreate it in my own kitchen.

That night, I gathered the ingredients and set to work making Cathy's Deviled Egg Salad. I carefully boiled the eggs, chopped the pickles, and mixed everything together with a creamy dressing. The aroma that filled my kitchen was nostalgic, reminding me of the picnics and family gatherings of my own childhood.

When I finally tasted the finished dish, I was transported back to that sunny day at the potluck picnic. The flavors were just as I remembered – rich, creamy, and full of tangy goodness. I knew that this recipe would become a favorite among my family and friends, just as it had for Cathy and her loved ones.

Over the years, I have made Cathy's Deviled Egg Salad countless times. It has become a go-to dish for family gatherings, picnics, and potlucks. Each time I prepare it, I think of Cathy and her grandmother, and I am reminded of the joy that good food can bring to our lives.

As I look back on that fateful day at the picnic, I am grateful for the serendipitous moment that led me to discover this delicious recipe. It has become a cherished part of my culinary repertoire, a reminder of the power of food to connect us to our past and create lasting memories with those we love.

So, the next time you find yourself at a potluck picnic or family gathering, be sure to bring a dish that holds a special place in your heart. You never know – you might just stumble upon a recipe that will become a beloved tradition in your own kitchen, just like Cathy's Deviled Egg Salad has for me.