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Deviled & Darn Good Egg Salad 

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Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

  Ingredients

  • 8 large eggs, hard-boiled and peeled

  • 1/3 cup Miracle Whip or Duke’s mayonnaise (or your favorite)

  • 2 tablespoons yellow mustard (or spicy brown if you're feelin’ rowdy)

  • 1 tablespoon sweet pickle relish

  • 1 teaspoon apple cider vinegar

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper (optional but c’mon…)

  • Salt & cracked black pepper to taste

  • 2 tablespoons green onions, thinly sliced

  • 1 tablespoon fresh dill, chopped (plus extra for garnish)

  • Optional: a dash of hot sauce if your boots can handle it​​

 

The Oklahoma Food Dude                     says:

"This ain’t your store-bought spread. It’s creamy, tangy, devilishly seasoned, and ready for a sandwich, cracker, or just a spoon to the face."

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   Instructions

  1. Chop the Eggs

    Rough chop the hard-boiled eggs. You want some texture—don’t turn them into mush.

  2. Mix It Good

    In a big ol’ bowl, mix together mayo, mustard, relish, vinegar, paprika, cayenne, salt, and pepper until smooth.

  3. Bring It Together

    Fold in the chopped eggs, green onions, and dill. Stir gently—show those eggs some respect.

  4. Chill Time

    Let it rest in the fridge for at least 30 minutes to let those flavors get to know each other.

  5. Serve It Up

    Pile it high on fresh sourdough, toast, or croissants. Or serve it picnic-style with crackers, celery sticks, or straight off the spoon.​

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Serve With:

  • A cold sweet tea or local Oklahoma brew

  • Pickled okra 

  • A nap (you’ll need it)

   

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