Devilish Egg Salad

My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can't be bothered with filling those fragile egg white shells. So this egg salad recipe is my compromise. It tastes like spicy deviled eggs (with a little added heft from minced celery), but it's a much easier way to use up those Easter eggs. Heaven.

4 hard-boiled eggs, peeled and mashed
1/4 cup celery, minced
2 tablespoons red onion, minced
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Sea salt and freshly ground pepper
Dash of Tabasco to taste
Instructions

Mix together all ingredients together. Serve scooped onto crackers and dusted with additional paprika, or in whole wheat pitas lined with lettuce.

Serves 4

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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