Creamy and tangy, this salad takes the flavor of deviled eggs and turns it into an easy, portable salad. Perfect for picnics!
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Low Lactose
Keyword eggs, salad
Prep Time 15 minutesminutes
Servings 6servings
Calories 249kcal
Ingredients
12eggs
1/2cupchopped celery
1/2cupchopped red onion
2tbspDijon mustard
2tsphorseradish
1/3cupmayonnaise
¼cupsour cream
1tbspwhite wine
½tsptabasco sauce
2tbspsmoked paprikadivided
½tspground black pepper
1tbspdill
3tbspchives
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Instructions
Hard boil the eggs.
Peel and slice into smaller pieces and add them into a large mixing bowl.
Add the chopped celery and onion.
In a separate bowl, add the dijon mustard, horseradish, mayonnaise, sour cream, white wine, tabasco, 1 tbsp paprika, pepper, and dill. Whisk well to combine.
Pour into the bowl with the eggs. Stir until well combined, about 1 minute.
Top with chives and a dash of paprika. Serve with crackers, on toast, or as is. Enjoy!
Best when served after being chilled for at least 1 hour but totally tasty right away!