Deviled Egg Salads

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!