Deviled Egg Salad

Deviled Egg Salad – a recipe born out of eggs that refused to peel, my determination for the taste of deviled eggs had a stronger will!
Deviled Egg Salad

Deviled Egg Salad

by Sue  Lau | Palatable Pastime


I don’t know what happened. My eggs always peel easy when I let them sit in the fridge a few days. But not this time. They must have just popped out of the chicken when I bought them at the farm.

Well there is no way I was going to serve that up on a tray. What would the food police say?

Actually, there was no way I could possibly stuff them anymore. But I am bull-headed, and was determined to have my deviled eggs. So I just sort of unstuffed the eggs and had them on Hawaiian buns.

Nice. 🙂

Do try when you are faced with the same perilous peeling! I know you’ll enjoy. And everybody at the barbecue loves finger sandwiches. Just don’t tell they they were supposed to be deviled eggs.


Deviled Egg Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Deviled Egg Salad

  • 8 eggs, hard-cooked, and badly peeled
  • 1/3 cup mayonnaise
  • 1 tablespoon sweet relish
  • 1-1/2 teaspoons Creole mustard or other coarse grain mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon mild paprika
  • 2 tablespoons grated Parmesan cheese


  1. Peel the eggs, and wreck them to the point you’d be embarrassed to serve them at a bar-be-cue. It may be quite effortless, depending on your eggs.
  2. Toss the yolks into a bowl and set the mangled egg whites aside.
  3. Mash the yolks with a fork, then stir in the mayo, relish, mustard, salt, pepper and parika, beating it until smooth.
  4. Chop the egg whites and stir them in and hope no one notices you began this endeavor with stuffed eggs in mind.
  5. Serve on hamburger buns or small rolls.

Deviled Egg Salad

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3 responses

  1. A very interesting recipe. I too sometimes get this problem with peeling eggs when kept in fridge sometimes. So i always peel and refrigerate it. But next time i get badly peeled eggs i know wat to do. 🙂

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