Entrees

Mike’s Favorite Egg Salad

So my husband and another family member wanted me to post my egg salad recipe.  It isn’t your typical recipe with pickled relish or other salty condiments  My husband loves it because it’s the first egg salad he says he could tolerate.  He doesn’t like a lot of lumps, pickled anything or chunks of onion or celery or any of those things.  So here’s the recipe for my Deviled Egg Salad

Deviled Egg Salad

  • 6 large boiled eggs, peeled and shelled
  • 2-3 heaping tbsp. light Miracle Whip (I think Miracle Whip tastes the best, but you can use mayonnaise or I also like Baconnaise)
  • 1-2 tbsp. sweet Paprika (add as little or as much as you like)
  • 2 tbsp. Parsley

Place eggs in a large pot and top with water.  Bring to a rapid boil.  When the water is at the rapid boil level, turn off stove, cover with a lid, and set the timer for 13 minutes.

When complete, remove the eggs and place in a large bowl of ice water completely submersing the eggs for another 5 minutes.  Peel and shell the eggs rinsing any excess residue off the eggs.  Place in a separate bowl, and mash boiled eggs until they have a lumpy but even texture.

Add 2 tablespoons of Miracle Whip or more until you are at the desired consistency which should be lumpy but spreadable.  Add the paprika and parsley.  Stir well.  Serve on crackers, cucumber slices, corn or wheat tortillas, sandwich bread, or whatever you desire.  I am certain it’s delicious stuffed in a tomato.

So why name it Deviled Egg Salad?

Well Mike actually came up with the name Deviled Egg Salad.  When I make deviled eggs, I mash the egg yolks and Miracle Whip together.  Then I top with either paprika or parsley and sometimes both for Christmas.

I was inspired by that and my mom’s egg salad which is also delicious.  Her recipe is much simpler than mine, and tastes delicious, too.

Kay’s Egg Salad

  • 6 large boiled eggs, peeled and shelled
  • 3 tbsp. light or fat free Miracle Whip
  • 1 tbsp. dried or fresh dill

Place eggs in a large pot and top with water.  Bring to a rapid boil.  When the water is at the rapid boil level, turn off stove, cover with a lid, and set the timer for 13 minutes.

When complete, remove the eggs and place in a large bowl of ice water completely submersing the eggs for another 5 minutes.  Peel and shell the eggs rinsing any excess residue off the eggs.  Place in a separate bowl, and mash boiled eggs until they have a lumpy but even texture.

Add 2 tablespoons of Miracle Whip or more until you are at the desired consistency which should be lumpy but spreadable.  Add dill and stir.  Serve immediately or chill until later.

Ending Thoughts

There you have it, folks.  Mike wanted me to share my recipe, and it’s for you to try and enjoy  Maybe I’ll make some later today, and I’ll add a picture on here to show you how it looks!  Until next time, just add this recipe to your life and enjoy today!

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