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.


7 thoughts on “Deviled Egg Salad”

    1. Adam Amateur Gourmet

      I’ve grown to like it more (especially when I make it myself), but I wouldn’t like it spread on a turkey sandwich unless you don’t tell me you’re doing it. Blech.

      1. Jeffrey Steingaarten’s ‘The Man Who Ate Everything’ really impacted the way I think about food preferences. Constant exposure to a hated food can slowly chip away at any aversion. Also, eating the best example of the food at hand helps ;-).

  1. I wasn’t a mayo fan, either, until I recently tried (after many nudges by chefs) Kewpie mayo. Yum! I’d looked and looked for it, and finally found it in an Asian supermarket. Wish I’d bought several….I’ll be back for more as now I look for reasons to use it.

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