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Sunday, June 26, 2011

Picnic Week: Healing Cuisine's Deviled Egg Salad

We've got just one more Picnic Week recipe to come after today.  I think you'll really enjoy today's dish.... Deviled Egg Salad!  It's a new spin on my Classic Egg Salad recipe.  It's great as a main dish or side dish, and is so yummy inside lettuce wraps or served over fresh greens!

Healing Cuisine's Deviled Egg Salad
Makes 8 Servings

10 free-range eggs, hard boiled, peeled and chopped
3/4 cup Chipotle Mayo
1/3 cup organic dill pickle, finely minced or pureed (more/less to taste) (I love the Real Pickles brand)
2 tsp organic unsweetened Dijon mustard
1/4 tsp sea salt
1 tsp fresh black pepper

In a large bowl, mix all ingredients together until well combined.  Chill for at least 2 hours before serving.  Sprinkle with paprika and cayenne before serving.



Wow, Elise! Your picnic recipes have hit a home run with our family 2 days in a row.

"Doubled Eggs" is a favourite with our 4-year-old son, Oliver. He will love this variation!

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