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Thursday, November 20, 2014

Chance's Favorite Deviled Egg Salad

I was stocking up on my holiday baking supplies yesterday and found a flat (7 1/2 dozen) of eggs at a good price, so I tossed them on my cart. I will use quite a few in my Thanksgiving recipes, and freeze some for later. If you don't know how to freeze eggs, here is a link that explains how.

Chance has been on a chicken salad kick for a while, but when he came home and saw that ginormous box of eggs, he declared that he was burnt out on chicken salad and was craving deviled eggs for his lunchbox. Together, we came up with this recipe for deviled egg salad.

6 hard boiled eggs
1/3 C mayonnaise
1 tsp. mustard
1 tsp rice wine vinegar (or pickle juice)
1 tsp. sriracha
1/4 tsp garlic powder
1/4 tsp. dillweed
Smoked paprika (for sprinkling)

1. Peel and chop your eggs.

2.Combine all other ingredients, except for paprika, and stir into your eggs.

3. Sprinkle with paprika, cover, and chill overnight.

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