Deviled Egg Salad | The Key Ingredient with Sheri Castle

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

pickles

🥗Healthier: chopped cucumbers

💰Cheaper: relish

Chopped cucumbers add crunch with fewer calories.

Start with a little bit of mayonnaise on the end of a spoon.

Add whole grain Dijon mustard to the bowl.

Add a generous shake of hot sauce.

Mix in a little bit of sugar to balance the flavors.

Add a tiny bit of paprika.

Sprinkle in seasoning salt and some grinds of black pepper.

Add lemon zest and a couple of drops of lemon juice.

Chop fresh dill and add it to the mixture.

In a large pot, bring about three quarts of water to a boil.

Gently lower the hard-cooked eggs into the boiling water.

Cover the pot, reduce the heat to low, and simmer gently for 12 minutes.

Transfer the eggs immediately to a bowl of ice water and let cool for 15 minutes before peeling.

Crumble the cooled hard-cooked eggs into the bowl with the dressing instead of mashing them.

Chop and add scallions and celery for color and crunch.

Fold the mixture together gently until everything is coated with the dressing.

Serve the deviled egg salad on toast or as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens