Description
Creamy, tangy, and irresistible deviled egg salad that combines classic deviled egg flavors with comforting egg salad. Perfect for sandwiches, wraps, or crostini.
Ingredients
Scale
- 6 large eggs
- 5 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white balsamic or white wine vinegar
- 1/4 teaspoon paprika
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Croissants, for serving
- Fresh chopped chives, for garnish
- A sprinkle of paprika, for garnish
Instructions
- Boil the eggs: Add eggs to a saucepan, cover with water, and bring to a boil. Cover and turn off the heat, letting them sit for 12 minutes.
- Cool and peel: Drain the hot water and run cold water over the eggs. Peel and slice in half.
- Mix ingredients: In a medium bowl, combine eggs, mayonnaise, Dijon mustard, vinegar, paprika, salt, and pepper. Mash with a fork until well combined.
- Serve: Spoon onto warm croissants and garnish with chives and paprika.
Notes
Refrigerate the salad for 30 minutes before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 croissant sandwich
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 375mg
Keywords: deviled egg salad, egg salad, creamy egg salad, deviled eggs, brunch recipe