Deviled egg salad with celery, red pepper and onion
Discover a delightful twist on a classic favorite with this deviled egg salad recipe. Combining hard-boiled eggs with the crunch of celery, the sweetness of red pepper, and the zing of onion, this salad is perfectly seasoned with mustard, vinegar, and a hint of paprika. Ideal for sandwiches, wraps, or as a standalone dish, it's a flavorful and easy-to-make option for lunch or gatherings. Ready to upgrade your egg salad game? Dive into this delicious and versatile recipe!
- 07 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Deviled egg salad with celery, red pepper, and onion is a delightful twist on the classic deviled eggs. This recipe combines the creaminess of mayonnaise with the crunchiness of celery and red pepper, and the tang of vinegar and mustard to create a flavorful dish that's perfect for any occasion. Whether you're serving it as an appetizer, a side dish, or even a main course, this deviled egg salad is sure to be a hit.
Ingredients:
Instructions:
- Place the 12 eggs in a large pot and cover them with cold water.
- Add 1 tbsp of vinegar to the water. This can help make the eggs easier to peel.
- Bring the water to a boil over medium-high heat.
- Once the water reaches a rapid boil, cover the pot, remove it from heat, and let the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for at least 10 minutes. This will stop the cooking process and also make peeling easier.
- While the eggs are cooling, finely chop 1/2 cup of celery, 1/2 cup of red pepper, and 1/4 cup of onion. Set aside.
- Gently tap each egg on the countertop to crack the shell, and peel the eggs.
- Once peeled, slice the eggs in half lengthwise and remove the yolks, placing the yolks in a large mixing bowl.
- Chop the egg whites into small, bite-sized pieces and set aside.
- In the large mixing bowl with the egg yolks, add 3 tbsp of mustard, 1/3 cup mayonnaise salad dressing, 1 tsp pepper sauce, a dash of salt, a dash of black pepper, and 1/4 tsp paprika.
- Use a fork to mash and mix the yolks with the other ingredients until you achieve a creamy dressing.
- Add the chopped egg whites, celery, red pepper, and onion to the bowl with the dressing.
- Gently fold everything together until the salad is well-combined and all ingredients are evenly coated with the dressing.
- For the best flavor, cover the egg salad and chill it in the refrigerator for at least 1 hour before serving.
- Serve the deviled egg salad on a bed of lettuce, in sandwiches, or with your favorite crackers.
Tips:
- Tip 1: For easier peeling, use eggs that are at least a week old.
- Tip 2: After boiling, immediately transfer eggs to a bowl of ice water to stop the cooking process and make peeling easier.
- Tip 3: Make sure to finely chop the celery, red pepper, and onion for a uniform texture.
- Tip 4: Adjust the seasoning according to your taste preference. You can add more paprika for a spicier kick or more mayonnaise for a creamier texture.
- Tip 5: Allow the egg salad to chill in the refrigerator for at least an hour before serving to let the flavors meld together.
This deviled egg salad with celery, red pepper, and onion is a versatile and delicious dish that can be tailored to suit your taste preferences. Whether you're enjoying it as a light lunch, a picnic snack, or a party appetizer, it’s guaranteed to please. With its perfect balance of flavors and textures, this recipe will become a favorite in your culinary repertoire. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 4.14g | 1% |
| Fiber 0.84g | 2% |
| Sugar 1.70g | 2% |
| Fat | |
| Fat 14g | 17% |
| Saturated 4.07g | 14% |
| Cholesterol 460mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 380mg | 69% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 0.21mg | 1% |
| Vitamin B6 0.13mg | 7% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 1.14ug | 48% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.74mg | 12% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 2.12mg | 19% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 220mg | 7% |
| Selenium, Se 36ug | 69% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 1.50mg | 14% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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