Deviled Egg Salad


After mastering April Bloomfield’s recipe for Deviled Eggs, I woke up the next day–a Saturday, as a matter of fact–and thought about the ingredients I still had on hand from the previous day’s venture: homemade mayo, eggs, those same pickled chilies. I also saw English muffins. What if I made a Deviled Egg Salad and put it on the English muffin? Wouldn’t that be a treat?

Really, it’s as simple as this:

Bring a pot of water to a boil. Season it a little. Drop in 6 eggs and let them boil away for 10 minutes then remove them to an ice bath. When they’re cool, peel them and chop them neatly on a cutting board.

In a large bowl, stir together those chopped eggs, some of your homemade mayo, and a splash of the liquid from your sweet and spicy pickled peppers. Also, some salt and pepper. And chop up a few of those pickled peppers while you’re at it and stir them in. It’s all about tasting here and adjusting.

Once you have a dreamy egg salad, toast your English muffin, pile the egg salad on and top with minced chives. I served this up with an arugula salad that was heavy on the lemon juice (to Craig’s chagrin; he doesn’t like over-lemoned arugula, but I find that a nice foil for the fatty egg salad.) Grate a little Parmesan on top and you have a lunch fit for a king or, maybe, a devil. That’s deviled egg salad, for ya.