Deviled Egg Salad

Estonian Deviled Egg Salad Recipe - A Flavorful Twist on the Classic Dish

Region / culture: Estonia | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Deviled Egg Salad is a delicious and flavorful twist on the classic deviled eggs. This salad combines the creamy texture of hardboiled eggs with the sweetness of mango chutney, the tanginess of mustard, and the crunch of apples and cucumbers. It's a perfect dish for a light lunch or as a side dish for a summer barbecue.

History

Deviled eggs have been a popular appetizer for decades, with their origins dating back to ancient Rome. The term "deviled" refers to the spicy or zesty flavoring added to the eggs, typically from ingredients like mustard, hot sauce, or paprika. This recipe takes the concept of deviled eggs and transforms it into a refreshing and satisfying salad.

Ingredients

6 eggs, hardboiled, cut into chunks
0.25 cup mango chutney, minced into large pieces
3 tbsp mayonnaise
1 tbsp curry powder
1 tbsp cilantro, minced
2 tsp dijon mustard
1 granny smith apple, peeled, cored, and diced
salt and hot sauce to taste
2 tbsp red onion, minced
cucumber slices

How to prepare

In a bowl, combine eggs, apples, and cucumber until smooth.
Next, prepare the dressing by combining chutney, mayonnaise, curry powder, and mustard.
Gently mix the dressing into the salad.
Season to taste.

Variations

Add diced celery or bell peppers for extra crunch.
Substitute Greek yogurt for mayonnaise for a lighter dressing.
Mix in chopped nuts or raisins for added texture and sweetness.

Cooking Tips & Tricks

Be sure to cook the eggs until they are hardboiled to ensure they hold their shape in the salad.

- For a creamier texture, mash the eggs slightly with a fork before mixing in the other ingredients.

- Adjust the amount of hot sauce to suit your taste preferences.

- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Deviled Egg Salad on a bed of lettuce or arugula for a light and refreshing meal. It can also be enjoyed as a sandwich filling or as a topping for crackers or crostini.

Cooking Techniques

Hardboil the eggs by placing them in a pot of water, bringing it to a boil, then simmering for 10 minutes before cooling in ice water.

- Mince the mango chutney and red onion finely for a smoother texture in the salad.

- Peel and dice the apple and cucumber just before mixing into the salad to prevent browning.

Ingredient Substitutions

Use honey mustard or whole grain mustard instead of Dijon mustard.

- Substitute green or red grapes for the apple for a different flavor profile.

- Replace mango chutney with apricot preserves or peach jam for a similar sweetness.

Make Ahead Tips

The Deviled Egg Salad can be prepared up to 24 hours in advance and stored in the refrigerator. Wait to add the cucumber slices until just before serving to prevent them from becoming soggy.

Presentation Ideas

Garnish the Deviled Egg Salad with additional cilantro leaves or a sprinkle of paprika for a pop of color. Serve it in a decorative bowl or on a platter for an elegant presentation.

Pairing Recommendations

This salad pairs well with grilled chicken, fish, or shrimp for a complete meal. It also complements dishes like quiche, sandwiches, or pasta salad for a light and satisfying lunch.

Storage and Reheating Instructions

Store any leftover Deviled Egg Salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving to redistribute the dressing and flavors.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 2g

- Sugars: 8g

Fats

- Total Fat: 14g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 4% DV

- Iron: 6% DV

Alergens

Contains eggs and mayonnaise

Summary

This Deviled Egg Salad is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins A and C, as well as calcium and iron.

Summary

Deviled Egg Salad is a flavorful and satisfying dish that combines the classic flavors of deviled eggs with the freshness of apples, cucumbers, and mango chutney. With a creamy dressing and a hint of spice, this salad is perfect for a light lunch or as a side dish for any occasion.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Deviled Egg Salad. It was tucked away in an old cookbook that I stumbled upon while cleaning out the attic one rainy afternoon. The pages were yellowed and fragile, the ink slightly faded, but the words still clear and legible.

As I read through the ingredients and instructions, memories flooded back to me of summers spent at my grandmother's house. She was a wonderful cook, always experimenting with new recipes and flavors. I remembered her making this Deviled Egg Salad for family gatherings and picnics in the backyard. The tangy mustard, creamy mayonnaise, and crunchy celery all mixed together with the rich yolks of the eggs... It was a dish that always disappeared quickly, leaving everyone asking for seconds.

I decided then and there that I needed to recreate this recipe, to bring back a taste of my childhood and share it with my own family. So, armed with the cookbook and a sense of determination, I set out to make the Deviled Egg Salad.

I gathered the ingredients from my pantry and fridge – eggs, mustard, mayonnaise, celery, onions, salt, and pepper. As I cracked the eggs and separated the yolks from the whites, I couldn't help but smile at the familiar routine. It was like I was back in my grandmother's kitchen, watching her work her magic.

I boiled the eggs until they were perfectly cooked, then peeled them and chopped them into small pieces. In a bowl, I mixed the yolks with the mustard and mayonnaise, adding a pinch of salt and pepper for flavor. The mixture was creamy and smooth, just like I remembered.

Next, I diced the celery and onions, adding them to the bowl along with the chopped egg whites. I gently folded everything together, making sure not to break up the egg whites too much. The colors and textures combined to create a beautiful mosaic of ingredients.

I took a taste of the Deviled Egg Salad and closed my eyes, savoring the familiar flavors that transported me back in time. It was perfect – just as I remembered it. I couldn't wait to share it with my family and see their reactions.

That evening, we gathered around the table for dinner. I had prepared a simple meal of roast chicken, mashed potatoes, and green beans. But the star of the show was the Deviled Egg Salad, served in a beautiful crystal bowl that had belonged to my grandmother.

As everyone took a spoonful of the salad and tasted it, their faces lit up with delight. They all exclaimed how delicious it was, how it reminded them of summers spent at Grandma's house. I felt a warm glow of satisfaction knowing that I had successfully recreated a beloved family recipe.

As we finished our meal and cleared the dishes, I couldn't help but feel grateful for the traditions and memories that had been passed down through the generations. Cooking was more than just following a recipe – it was a way of connecting with my past, of honoring the women who had come before me.

I made a mental note to write down the recipe for Deviled Egg Salad, to preserve it for future generations. I wanted my children and grandchildren to be able to recreate this dish, to taste a little piece of history with each bite.

As I sat by the window, watching the sun set and feeling a sense of contentment wash over me, I knew that I had done my grandmother proud. I had kept her legacy alive through the simple act of cooking, of sharing a meal with loved ones.

And as I drifted off to sleep that night, the aroma of Deviled Egg Salad lingering in the air, I felt a sense of peace and fulfillment knowing that some recipes are more than just ingredients – they are a connection to our past, a link to our loved ones who have gone before us. And for that, I was truly grateful.