Egg Salad and Deviled Eggs

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Egg Salad:
5 hard cooked eggs
1 seasoning mix
3 tbsp (45 mL) mayonnaise or salad dressing
Deviled Eggs:
10 hard cooked large eggs, peeled
1 seasoning mix
1/3 cup (75 mL) mayonnaise or salad dressing


Egg Salad:

Chop eggs in medium bowl using pastry blender or fork. Stir in seasoning mix ingredients or 2 1/2 tsp (12 mL) bulk seasoning mix ( see below) and mayonnaise. Stir in add ins, if desired (e.g. minced fresh herbs, finely chopped onion, celery, pickles or sun dried tomatoes or bacon bits). Serve on lettuce leaf, or use as a sandwich filling or cracker spread.

Deviled Eggs:

Cut eggs in half lengthwise. Scoop out yolks into medium bowl, mash with fork. Stir in seasoning mix or (2 1/2 tsp (12 mL) bulk seasoning mix (below) and mayonnaise. Spoon filling into egg white halves. Top with garnish, if desired (e.g. fresh herbs, paprika, small cooked shrimp, bacon bits, sliced pickles or olives).

Seasoning Mix: Bulk:

2 tsp ( (10 mL) dried chives

1/4 tsp (1 mL) onion powder

1/4 tsp (1 mL)) celery salt

1/4 tsp (1 mL) dry mustard

pinch paprika 1 tsp (5 mL)

pinch black pepper 1 tsp (5 mL)

pinch cayenne 1/2 tsp (2 mL)

Combine seasonings in a small bowl; stir until blended. For bulk mix, store in glass jar; stir before using.