Southern deviled egg salad
Indulge in the South's classic flavors with this zesty deviled egg salad bursting with tangy mustard, creamy mayo, and a hint of paprika. Perfect for picnics or a light lunch!
Ingredients:
- 1 dozen eggs, boiled and peeled
- 1/3 cup mayonnaise (preferably Duke's)
- 3 tablespoons heaping, sweet relish (preferably Mount Olive)
- 1 tablespoon prepared yellow mustard
- 1 tablespoon grated onion
- 1 teaspoon white vinegar
- 1/2 cup salted sunflower seeds
- 1 teaspoon paprika
Instructions:
- Slice boiled eggs that have been peeled in half. Remove the yolks and place them in a large bowl. Keep the egg whites aside.
- After all the yolks have been removed, mix mayonnaise, relish, mustard, grated onion, vinegar, and paprika in the bowl. Whisk vigorously until the yolks are broken up and the mixture has a somewhat creamy texture similar to ricotta cheese.
- Chop the egg whites coarsely. Add them to the bowl with the mayo-mustard mixture. Stir with a wooden spoon until the egg whites are well coated. Allow it to rest for at least 30 minutes or overnight.
- When you are ready to serve, sprinkle the mixture with sunflower seeds coated in paprika. To prepare this, mix the seeds, paprika, and a drop of oil in a small frying pan or cast iron skillet. Warm over medium-low heat, shaking and stirring constantly until the seeds are coated and the paprika is aromatic. Let it cool down.
- Enjoy it on its own, in a sandwich, or with toast points or crackers.
Summary:
- Calories: 1699 kcal
- Fat: 141 g
- Protein: 79 g
- Carbs: 32 g
- Potassium: 1358 mg
- Magnesium: 159 mg