I love deviled eggs and find regular egg-salad to be boring in comparison. Therefore I like to make my egg salad using my deviled egg process and then stir it all up to put it in a sandwich or to use as a dip on buttery crackers or toast points. This is super customizable so add what you like and have fun with it! I start with lite mayo, Dijon mustard, hot sauce, lemon juice, salt and pepper. Here I am using Frank’s but go with your favorite. Adobo works great too if you have a recently opened can of chipotles! Stir to combine. I like my eggs over medium, so I cover with water and once they’re boiling I let them go 4-5 minutes and then shock in cold water to stop the cooking. The shocking also helps them peel easily. Remlve the yolks and mix into the sauce. Then add in your chopped whites. Lastly stir in any other elements you like. I always include something fresh and green like chives but today I had fresh cilantro from the garden so that seemed like a good choice. Diced pickles, onions, even olives would be great. Enjoy as a dip or on a sandwich or wrap! Less fussy than deviled eggs (who cares if the whites are perfectly peeled!) this will be your new favorite summer appetizer!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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