Deviled Egg Salad Spread

I’ve been entirely occupied acquiring certifications in the Google Cloud Platform, quite a different taste of Kool-Aid compared to the AWS offerings, and thus have not had a lot of time to cook or write. It is quite time to correct that.

One of the things I have learned to love about my semi-rural location is the ready access to whatever is in season. This can include vegetables in the summer, fruit in the fall, and various meats from local providers as they are slaughtered.

One must also not forget farm-fresh, free-range, totally organic eggs. A local provider had a minor email issue and asked me to assist; the pay for this was two dozen of the aforementioned eggs in a jumbo size.

One of my favorite “Fend for yourself” meals is egg salad, but a mere egg salad can be rather bland. However, with the inclusion of Hot Mustard, jalapenos, cayenne, or habanero powder, one can create a delicious dish. If one chops the eggs a little finer than intended and adds just a touch too much mayo or hot sauce, the salad can become a tasty spread or dip. (A good chef never makes mistakes; he plans it that way… 🙂 ) This is perfect to be served with crackers, Melba toast, tortilla chips, or stuffed into a celery stick.

From Wikipeida:

Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.

It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise. It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad. A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika. A common use is as a filling for egg sandwiches. It is also often used as a topping for a green salad.

Egg Salad Spread

Deviled Eggs on Toast, crackers, celery, or…

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Condiment, Salad, Snack

Cuisine American

Servings 6

Calories 57 kcal

Ingredients

  

1x2x3x

• 6 ea Eggs Large or Jumbo
• 1 tbsp Hot Mustard For egg rolls
• 3 tbsp Mayonnaise Good Stuff
• 1 tbsp Relish
• 1 ea Jalapeno Pepper Washed, seeded, diced
• 1 tbsp Sour Cream
• 1/4 tsp Smoked Paprika
• Salt / Pepper To Taste
• 1 tbsp Hot Sauce To Taste

Instructions

 

• Bring a large pot of water to a boil.  ~ 2qt for 6 eggs
• Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low
• Cook for 12 minutes.
• Transfer eggs to ice bath. Let them sit for about 30 to 60 seconds.
• Tap and roll the eggs on the counter. Return cracked eggs to ice bath and let sit 5 minutes.
• Peel eggs under a thin stream of cool running water, or peel while still in ice water.
• Coarsely mince eggs, then transfer to a large bowl.
• Add mayonnaise, dill, mustard, relish, hot sauce, sour cream, jalapeno and paprika.
• Season, Taste, and balance, Add additional hot sauce if desired
• Use as a spread, stuffing, or thin with additional sour cream and use as a dip for crackers.

Notes

I had forgotten just how much I love deviled eggs, now make the preparation easier as I do not fuss over the perfect egg half, total winner.

Now add hot mustard from the Chinese takeaway, and you have quite the kicking sandwich. 

After making egg rolls last night and using a prepared mustard mix as a condiment for said, I had a goodly amount of the mix left.  So naturally, when I started to assemble my salad, it was added in place of lesser mustard.

 

Nutrition

Calories: 57kcalCarbohydrates: 1gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 8mgSodium: 159mgPotassium: 16mgFiber: 0.2gSugar: 0.2gVitamin A: 75IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg

Keyword Egg, Salad, Spicy, Spread

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