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
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.
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
- 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
- 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.
- Toss the yolks into a bowl and set the mangled egg whites aside.
- Mash the yolks with a fork, then stir in the mayo, relish, mustard, salt, pepper and parika, beating it until smooth.
- Chop the egg whites and stir them in and hope no one notices you began this endeavor with stuffed eggs in mind.
- Serve on hamburger buns or small rolls.
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Nice save, lady. Yum!
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. 🙂
Ooooh, what a great idea!