Description
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
Units
Scale
- 6 eggs
- 1/4 cup 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: recipe