Deviled Eggs in a Salad. Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Deviled Egg Salad is a fun twist on traditional egg salad! It's packed with flavor, low carb, and makes a great lunch.
More low carb lunch recipes Egg salad meets deviled eggs in this recipe for the best egg salad, whether alone, on greens, or in a sandwich.
Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
This classic but simple Deviled Eggs Recipe boasts a mildly sweet flavor that will please everybody.
You can have Deviled Eggs in a Salad using 13 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Deviled Eggs in a Salad
- It's of Salad-----------------------.
- It's 4 cup of iceberg lettuce base with Vegetables.
- It's of Deviled Eggs--------------.
- Prepare As needed of water to boil eggs with.
- You need 6 of eggs.
- It's 1 tablespoon of yellow prepared mustard.
- It's To taste of kosher salt.
- You need 2-1/2 tablespoons of mayonnaise.
- You need 1/3 teaspoon of onion powder.
- It's 1/2 teaspoon of dill weed.
- It's 1 tablespoon of chopped parsley.
- Prepare 1/2 teaspoon of ground paprika.
- Prepare To taste of your favorite salad dressing.
It just so happens there is no mustard. If you tote these deviled eggs to a potluck dinner, the plate will be licked clean and you won't have to take any food back home. This Deviled Egg Potato Salad combines two classic recipes for one ultimate side dish. This easy potato salad has all the flavor of deviled eggs in a hearty side dish that is perfect for potlucks or barbecues.
Deviled Eggs in a Salad instructions
- Wash the eggs well I am using farm fresh never "painted" like the ones in the store. Add the eggs to the pot and just cover with cold water. Boil the eggs..
- Boil 10 minutes after it starts to boil..
- These are boiled I setting in the refrigerator overnight..
- Peel and rinse the eggs. Cut any of the messed up sides and add to the salad mix. Slice the tomatoes into wedges. Salt the tomatoes with kosher salt..
- Add the yokes to a bowl..
- Add mustard and spices to the yokes. Mix well.
- Add the mix and fill the egg halves. Place them on top of the salad mix and add tomato wedges in between the Deviled eggs. Sprinkle with paprika for looks..
- Dress with your salad with your dressing, I used French Dressing. Serve I hope you enjoy!!.
A deliciously satisfying Chef Salad recipe topped with deviled eggs! Perfect for lunches and suppers and has an updated, scrumptious flavor! We love loaded, delicious salads as meals in my family, and this one is always a favorite! It definitely doesn't leave you hungry in a few hours. This egg salad tastes like a classic version of deviled eggs—only it's easier to make and travels well.
