This egg salad has all the classic flavors of deviled eggs but in salad form. It's an excellent dish to bring to a summer or end-of-summer potluck.
INGREDIENTS
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup dill pickle relish
- 1/4 cup finely diced celery
- 1/4 cup red or yellow pepper, finely diced
- 1/4 cup thinly sliced scallions
- 2 tablespoons Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon celery salt
- Sriracha, as needed
- Kosher salt and freshly cracked black pepper
- Toast, vegetables, lettuce or radicchio, for serving
- Fresh basil and cilantro, for serving
DIRECTIONS
- Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
- Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
- Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
- Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
- Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.
