Deviled egg salad
Creamy and tangy, this salad takes the flavor of deviled eggs and turns it into an easy, portable salad. Perfect for picnics!
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Ingredients
- 12 eggs
- ½ cup chopped celery
- ½ cup chopped red onion
- 2 tbsp Dijon mustard
- 2 tsp horseradish
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp white wine
- ½ tsp tabasco sauce
- 2 tbsp smoked paprika divided
- ½ tsp ground black pepper
- 1 tbsp dill
- 3 tbsp chives
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!
Nutrition
Calories: 249kcal | Carbohydrates: 4g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 293mg | Potassium: 252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1806IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg