Let me tell you about my absolute favorite twist on traditional egg salad—Scrambled Deviled Egg Salad! I first had this creamy delight at a summer picnic, and I was instantly hooked. There’s something so irresistible about the combination of hard-boiled eggs mixed with that classic deviled egg flavor, all wrapped up in a luscious dressing. It’s smooth, flavorful, and just the right amount of tangy, making it perfect for slathering on bread or scooping onto crackers. Trust me, once you try this version, you’ll never want to go back to plain egg salad again! It’s a crowd-pleaser and super easy to whip up, too.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise (for that creamy texture)
- 1 teaspoon Dijon mustard (adds a nice zing)
- 1 teaspoon apple cider vinegar (for a hint of acidity)
- 1/4 teaspoon paprika (for a subtle smokiness)
- Salt to taste (don’t skimp on flavor!)
- Pepper to taste (a little kick never hurt anyone)
- 1/4 cup chopped celery (for crunch)
- 1/4 cup chopped green onions (for freshness)
How to Prepare Scrambled Deviled Egg Salad
Step 1: Prepare the Eggs
First things first, let’s tackle those hard-boiled eggs! If you’ve got a trick for peeling eggs, now’s the time to use it! I find that running them under cold water right after boiling makes peeling so much easier. Once you’ve peeled them, chop the eggs into bite-sized pieces. Don’t worry about making them perfect; a little rustic charm adds character!
Step 2: Make the Dressing
Now, let’s whip up that creamy dressing! In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper. I like to start with the mayonnaise and mustard first, then slowly stir in the vinegar and spices. Make sure everything is well blended—you want it to be smooth and tangy; it’s where all the flavor comes from!
Step 3: Combine Ingredients
Time to bring it all together! Carefully add the chopped eggs, celery, and green onions into the dressing. Here’s a pro tip: stir gently to keep some chunks of egg intact; you want that delightful texture in every bite! Just fold everything together until it’s all coated in that lovely dressing. It’s looking good already!
Step 4: Chill the Salad
Lastly, let’s give those flavors a chance to meld! Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. Trust me, the waiting is worth it! This chilling time lets all those delicious flavors blend together beautifully, making each bite taste even better when you finally dig in!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 45 minutes!
- Creamy texture that perfectly complements the classic deviled egg flavors.
- Flavorful profile with a delightful balance of tanginess and spice.
- Versatile for serving—great on bread, crackers, or even lettuce wraps!
- Perfect for picnics, potlucks, or a light lunch at home.
- Customizable—feel free to add your favorite herbs or spices for a personal touch!
Tips for Success
To make your Scrambled Deviled Egg Salad truly shine, here are some of my go-to tips! First, don’t hesitate to adjust the seasoning to match your taste. If you love a little heat, toss in some cayenne pepper or a dash of hot sauce for a spicy kick! And if you’re a fan of herbs, fresh dill or chives can elevate the flavor even more.
When it comes to serving, think outside the box! This salad is fabulous on a slice of crusty bread or piled high on crackers, but you can also scoop it into lettuce leaves for a refreshing twist. You might even want to serve it in cute little mason jars for a fun picnic presentation!
Lastly, don’t skip the chilling step—it’s crucial for allowing those flavors to meld together. The longer it sits, the tastier it gets! So, if you can, make it a few hours ahead or even the night before. You’ll thank yourself when it’s time to serve!
Nutritional Information
Here’s a quick look at the estimated nutritional information for a serving of this delicious Scrambled Deviled Egg Salad. Keep in mind that these values can vary based on the specific ingredients you use, but this should give you a good idea:
- Serving Size: 1/2 cup
- Calories: 250
- Fat: 20g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 200mg
- Sodium: 300mg
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 1g
- Protein: 10g
Remember, this is an estimate based on typical values, so feel free to adjust based on your preferences or any ingredient swaps you make. Enjoy knowing you’re indulging in a tasty treat that’s not only delicious but also packed with protein!
FAQ Section
Can I use different types of mustard in this recipe?
Absolutely! While Dijon mustard gives a nice zing, feel free to experiment with yellow mustard or even spicy brown mustard if that’s your preference. Each type will add its own unique twist to the flavor!
How long can I store leftover Scrambled Deviled Egg Salad?
You can store it in an airtight container in the fridge for up to 3 days. Just make sure to give it a good stir before serving, as the ingredients might settle a bit!
What can I serve with Scrambled Deviled Egg Salad?
This salad is super versatile! You can enjoy it on toasted bread, crispy crackers, or even wrapped in lettuce leaves for a fresh option. It’s also great served alongside a simple green salad for a light meal.
Can I make this salad ahead of time?
Yes, you can! In fact, making it a few hours or even the night before is a great way to let those flavors meld. Just remember to keep it chilled in the fridge until you’re ready to serve!
Is this recipe gluten-free?
Yes, it is! As long as you ensure your mayonnaise and any serving options like bread or crackers are gluten-free, you’re all set to enjoy this delicious salad without worry!
Storage & Reheating Instructions
Storing your leftover Scrambled Deviled Egg Salad is super easy! Just transfer any extra salad into an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days, which is perfect for those quick lunches or snacks later in the week. Just remember to give it a gentle stir before serving, as the ingredients might settle a bit.
Now, reheating isn’t necessary for this salad since it’s best enjoyed chilled. However, if you really want to warm it up, I recommend doing so gently in the microwave for just a few seconds. But honestly, I think you’ll find that a cool, creamy scoop is the way to go! Enjoy every bite!
Print
Scrambled Deviled Egg Salad: 5 Irresistible Reasons to Savor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A creamy and flavorful twist on traditional egg salad, featuring deviled egg flavors.
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon paprika
- Salt to taste
- Pepper to taste
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
Instructions
- Peel and chop the hard-boiled eggs.
- In a bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper.
- Add the chopped eggs, celery, and green onions to the bowl.
- Stir gently until well combined.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Serve on bread, crackers, or lettuce leaves.
- Store leftovers in an airtight container in the fridge.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Scrambled Deviled Egg Salad
