I don’t know about you, but I bought a copious amount of eggs this year in hopes of boiling them, dying them and stuffing them sweetly in grass filled Easter baskets to give to family and friends. Thing is, I didn’t actually find the time to do it before we flew out to visit family in the Bay Area Easter morning. When I came home a week later, I had a fridge full of eggs that needed to be taken care of before they went bad. Egg salad is always the way to go in my eyes. That and custard, tons of custard. Maybe angel food cake and meringues, too. Whatever it takes to use up all of these eggs, I’m willing to do it. ;)
I love the bite mustard adds to deviled eggs and decided to incorporate it into this egg salad. I added two different types in this recipe, spicy brown mustard and yellow mustard. I also substituted plain yogurt for mayo in this salad. It turned out great and we’ve been eating egg salad for a solid week now and have yet to get tired of it:)
This salad can be enjoyed slathered on a piece of toast rubbed with a clove of garlic, or in a sandwich between two pieces of fresh, soft bread with thin slices of pickles.
Deviled Egg Salad Recipe
6 large, good quality eggs
1 tablespoon plain yogurt, or mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon yellow mustard
1 celery stalk, finely chopped
Place eggs into a medium sauce pot filled halfway with water and bring to a boil. Boil for 10 minutes then remove pot from heat. Let eggs rest in water until it’s luke warm. Peel shell off and rinse each egg. Chop hard boiled eggs and place into a medium mixing bowl. Thinly slice celery stalk using a mandoline or knife and add to eggs. Add yellow mustard, spicy brown mustard and mayo and stir until well combined. Eat on a piece of toast or in a sandwich. Pickles are good with it, too.