Deviled Egg Salad
(by A Girl and Her Kitchen)
• 5 eggs
• 1 tablespoon good mayo
• 1 teaspoon good Dijon mustard
• ¼ teaspoon (more or less depending on taste) horseradish
• ¼ teaspoon of paprika
• Salt and fresh cracked black pepper to taste
• A tiny pinch of garlic powder and onion powder
• 1 teaspoon fresh parsley, minced
(Yields 2 servings)
Hardboiled eggs: Place cold eggs is a small sauce pan and cover with cold water (just so the tops of the eggs barely brush the surface of the water). Add a heavy pinch of kosher salt. Bring to a boil on medium-high and then cook, boiling for 7-8 minutes. Note: start timer once the eggs are boiling. Cooking tip: older eggs are much easier to peel. I don’t mean month old eggs, but just not the super fresh ones. Once eggs are cooked, immediately soak in cold water for 3-5 minutes to stop further cooking.
Egg Salad: Peel and dry eggs and place in a bowl. Using a fork, break up the eggs into small pieces (this is very subjective, if you like your egg salad chunky, go for it. On the other hand, it you like it more minced up, you can do that too.) Note: you can opt to lower your cholesterol and fat intake on this recipe by only including 3 full eggs and 2 egg whites (tossing the 2 spare hardboiled egg yolks) if you choose. You can certainly also use light mayo.