I think my obsession with deviled eggs started in college, when I would just grab a few hard boiled eggs, a packet of mayo and a packet of mustard and make deviled eggs in the cafeteria. You know I love salt, and I also love mustard, so deviled eggs really became a vehicle for salt and mustard to get in my mouth.
I started making this deviled egg salad, because, lets be honest, peeling and making deviled eggs look pretty is so tedious. And what is more frustrating that eggs that don’t peel well when you’re trying to make some deviled eggs? Even when you put baking soda in the water (more on that later).
This recipe is so easy, and it doesn’t matter if your eggs aren’t pretty after you peel them. It’s a great recipe to meal prep for the week ahead and pop on some toasted bread for breakfast or lunch – or hey, dinner, too. Egg salad is great any time of day!
The ingredients are so simple – hardboiled eggs, mayonnaise, mustard, cayenne, red onion, celery, salt and pepper. I like to enjoy mine like an open faced sandwich with sliced tomato, lettuce and pickled onions. Always pickled onions, y’all!
So, the trick to peeling eggs more easily is the baking soda in the water. I just toss in about 2 tsp of baking soda whenever I make hardboiled eggs. To be honest, sometimes it doesn’t work perfectly, especially if I don’t find justttt the right spot to start the whole egg peel.
You’ll hardboil your eggs, peel them, mash them, add in the ingredients and you’re done. The whole thing can come together in less than 30 minutes and during this quarantine where I’m getting a little fatigued cooking so much, I’m 100% here for a recipe that’s that fast!
Deviled Egg Salad
- 12 hardboiled eggs
- 3 hardboiled egg whites
- 1 tbsp mayonnaise
- 1 tbsp mustard
- 1/4 tsp cayenne pepper
- 2 tbsp diced red onion
- 2 tbsp diced celery
- salt and pepper to taste
- toasted bread, pickled onions, tomatoes, lettuce, pickle for serving
- Place eggs in pot and cover with 1″ of water over the top of the eggs. Add 2 tsp of baking soda.
- Bring to a boil over medium high heat. Remove from the heat, cover for 7 minutes.
- Submerge in cold water, continuing to run cold water over the eggs until they are cool to the touch.
- Peel and place in a large mixing bowl. Mash with a potato masher.
- Add mayo, mustard, cayenne, onion, celery, salt and pepper. Mix to combine.
- Taste for salt and pepper; adjust accordingly.
- Serve immediately or refrigerate in an airtight container.