My family is a huge lover of all thing’s eggs and one of our favorite ways to consume them is to make deviled eggs. I view deviled eggs as an appetizer. It’s another layer of food that goes great with holiday gatherings or parties in general. They are a staple in our family’s gatherings, holidays and special occasions.
I have taken my favorite recipe for my deviled eggs and changed it into a recipe for egg salad! Game Changer!! The delicious tang of the apple cider vinegar and the unexpected addition of minced pickles go so cohesively with the rest of the herbs and spices I use in my salad creating a flavor profile that is out of this world. This takes the ordinary egg salad flavor and elevates it to the next plateau. A plateau that you absolutely MUST visit.! This recipe is creamy and delicious. They have an amazing texture and when served on homemade bread or rolls it makes them extra irresistible!
Nana’s Deviled Egg Salad
Elements:
Tutorial
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Start by hard-boiling your eggs. There are many ways to do this. You can steam them, boil them, bake them or use an InstaPot like I do. I use the 6-6-6 method which works perfect for my eggs.
Once they have been hardboiled, plunge them in ice water and let them cool. Then peel them using a teaspoon and running it under the membrane and over the egg. It'll peel perfectly every time. Even farm fresh eggs!
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Once the eggs have been cooled and peeled it's time to crumble them up. Put them in a bowl. You can use a fork to do this or a pastry blender. You could even pulse the eggs in a food processor but go lightly. You don't want to turn them into paste. You want to keep some texture and various size to the egg crumbles.
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In a separate bowl, combine all other ingredients except the chives and mix well. Taste test for seasoning amounts and adjust as needed.
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Slowly add the dressing mix into the egg crumbles. Add a little at a time and mix well. You do not want to overpower the egg flavor. You just want the other ingredients to harmonize with the flavor of the eggs and take this salad to the next level!
Once you have achieved the texture you want, cover and refrigerate for at least 1/2 hour. This will firm up the mixture slightly.
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Keep the mixture refrigerated until ready to use. Then fill your choice of bread or rolls with a heaping amount of the salad and top with diced chives. Enjoy!
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SIDE NOTE:
This salad contains mayonnaise and is not heat friendly. While it certainly can be enjoyed outside and for picnics, I suggest you keep it cold until ready to consume. Any left-over should be refrigerated immediately.
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