I was feeling devilish this week. I’m sorry, is that too corny? Probably but, nevertheless, I shall continue with my train of thought. I was inspired this week to make egg salad. The funny thing is, though, that I’ve never really liked egg salad. I grew up with egg salad constantly around, but it just never appealed to me. Ben, on the other hand, had very high opinions of the stuff. He even went so far as to purchase an egg dicer once. (I’d like to go on record by saying that this egg dicer was purchased when Ben was still single. Otherwise, I would never have allowed such a unitasker to enter my home. In an odd bought of karma, his egg dicer actually broke a few years ago. Thus, I win.)
Another truth to speak of: I didn’t grow up eating deviled eggs either. This came as quite a shock to Ben. Apparently, he had eaten several. Well, I recently have been exposed to a fair amount of egg salad, and anticipate much more exposure in the future due to a change in my working environment, which now results in constant egg salad leftovers. This new stuff? Well, it’s good, and it prompted me to rethink my aversion to egg salad. In fact, I would go so far as to say that my recent exposure to egg salad has brought out the devil in me…..
(Sorry about that comment. I just couldn’t resist.)
The egg salad that I’ve had previously was always bland and, to me, never tasted like more than just hard-boiled eggs and mayonnaise. I needed more. I needed to add enough flavor to the eggs to offset the guilt I would feel for eating all that cholesterol. I needed spice, man! So, as you probably could have guessed by now, I combined common ingredients you would find in deviled eggs and basically threw some diced-up hard-boiled eggs into the mix.
This deviled egg salad is so stinking simple to make, I (almost) feel guilty taking credit for calling it a recipe. The trickiest part about it is making sure the eggs are cooked perfectly. I learned how to cook the perfect hard-boiled egg from my husband. He’s very particular about his eggs, apparently. After LOTS of testing, his perfect method involves putting the eggs in a pot with water, bringing the whole thing to a rolling boil, and then boiling it for 8 minutes exactly. Not 9 minutes or 7 minutes. It really has to be 8 minutes, and it really has to be a rolling boil. Trust me on this, there’s a really fine line between undercooked egg yolk and a gray/green ring around an egg yolk. Unfortunately, I’ve crossed this line too many times to count. It’s tricky business, cooking eggs perfectly, but it’s incredibly rewarding when you get that perfect yolk.
Another funny thing about this egg salad? The consistency of the yolk mixture can be deceiving. The first time I made this, I thought the egg yolk mixture was too thick and would be too rough for the delicately diced egg whites. To counteract the thickness, I had originally added 2 tablespoons of water to thin it out a bit. That turned out to be a mistake, since the end result was a runny egg salad that absolutely refused to stay on the bread. Next round proved much better. I was proud, Ben was satisfied, and no one dripped any egg salad on their shirts.
This is some flavorful stuff. Aside from the mayo, I threw in lemon juice, mustard, cayenne, paprika, garlic powder, and a whole ‘lotta love, man. Once I daintily diced the egg whites, I threw those into the mixture and a good time was had by all. The recipe can also easily be doubled or quadrupled depending on the crowd of hungry potential egg-salad eaters. This is an uncomplicated lunch-time recipe that I would love to keep in my arsenal. (Since I’m deathly afraid of cholesterol, I wouldn’t eat this every day, but I’m definitely pulling this out on a semi-regular basis for easy weekend lunches.)
Deviled egg salad combines all the spicy, pungent flavor of deviled eggs with the easy assembly of egg salad. Perfect in a sandwich or just on its own, and offers a welcome change to the lunch routine.
- 6 eggs
- 1/4 cup mayonnaise
- Juice of 1 lemon
- 1 tsp dijon mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- 1/4 tsp paprika
- In a medium-sized pot filled with 6 cups of water, add 6 raw eggs. Cover the pot and heat on high until the eggs come to a boil. Once boiling, cook for 8 minutes. When finished, immediately pour out the boiling water and run the eggs under cold water for 30 seconds to 1 minute, until they're cool enough so that you're comfortable to handle them. Set them aside if you need them to cool longer.
- While the eggs are cooling, add the lemon juice and mayonnaise into a small mixing bowl. Whisk until smooth.
- Once the eggs are cool enough, peel the eggs, and halve each egg lengthwise. Dump the yolks into the bowl with the lemon juice and mayonnaise. To that bowl, add the dijon mustard, cayenne pepper, kosher salt, black pepper, garlic powder, and paprika. Using a whisk or fork, mix everything until smooth. The mixture won't be perfectly smooth, and lumps are perfectly OK. Just try to get everything mostly mixed. Once that's mixed, set aside.
- Meanwhile, take the cooked egg whites and chop them into a 1/4-inch dice. Add the egg whites to the egg yolk mixture and gently fold until they are evenly coated. Serve immediately or chill in the refrigerator in an airtight container for 3-4 days.
This recipe can easily be doubled or quadrupled to serve a crowd.