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You have to try devilishly good egg salad – a tantalizing marriage of classic deviled eggs and creamy egg salad. This recipe takes the simplicity of traditional egg salad and elevates it. The secret ingredient? It uses pickled jalapeno relish; a devilish twist that will leave you craving more.
At the heart of this devilishly good creation are hard-boiled eggs, each one boasting a velvety yolk and a tender white. But, what sets this egg salad apart is the bold inclusion of pickled jalapeno relish. The relish adds a devilish kick that elevates the dish to a whole new level of excitement. You can make it yourself, or find it in the condiment section of many grocery stores including Trader Joes.
As you take your first bite, you’ll be greeted by the creamy richness of the eggs and mayonnaise. Dijon mustard adds a little tang. And pickled jalapeno relish introduces some heat. The dill adds a refreshing herbal note, while salt and pepper ties all of the ingredients together.
How To Enjoy Egg Salad
Whether you’re spreading it on a slice of toast, stuffing it into a lettuce wrap, or spooning it on crackers, devilishly good egg salad is a versatile treat. My favorite way to enjoy it is open faced (on a bagel or toast) topped with crispy bacon and microgreens.
Prepare to be enchanted this easy egg salad recipe – a dish that proves some indulgences are simply irresistible.
You have to try devilishly good egg salad – a tantalizing marriage of classic deviled eggs and creamy egg salad. This recipe takes the simplicity of traditional egg salad and elevates it. The secret ingredient? It uses pickled jalapeno relish; a devilish twist that will leave you craving more.
Ingredients
UnitsScale
6 eggs
1/4cup mayonnaise (I like Dukes)
1 tablespoon Dijon mustard
2 stalks celery, finely chopped
3 green onions, chopped
1 tablespoon chopped pickled Jalapeno peppers or Jalapeno relish (recipe here or use store bought)
(optional) 1 teaspoon fresh dill, chopped
Instructions
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for a few minutes.
Peel boiled eggs and separate the yolks from the white portions.
Mix egg yolks, mayonnaise, mustard, pickled peppers, celery and green onions in a bowl.
Finely chop (or grate) the egg whites and combine with the yolk mixture. Add more mayonnaise if the mixture seems dry. Stir in chopped dill if desired.
Season with salt and pepper.
Notes
Leftovers will keep in the refrigerator for up to a week.
