I am a huge fan of eggs. Scrambled eggs, over easy eggs, poached eggs, hard boiled eggs, egg salad, and especially deviled eggs. My mother-in-law makes the best deviled eggs and she makes them so simply with just a few ingredients. Whenever I attend a potluck and deviled eggs are on the buffet table, the eggs are one of the first to disappear.
I thought I would combine two of my favorite egg dishes – deviled eggs, with egg salad. It’s like a marriage made in heaven!
Let’s start by talking about the hard boiled eggs. I don’t know about you, but I spent years and years trying to perfect boiling eggs just right so that I didn’t lose half of the egg stuck to the shell, with sweat dripping down my face, small cracks on my fingertips, and enough frustration to make myself a PB&J and forget the whole thing.
I FINALLY figured out how to make them just right! I should really set up a PayPal account to share this tip with you, but out of the kindness of my heart, you get it for free. You can thank me in the comments :).
Place the eggs in small pot and cover with cold water until the eggs are just covered. I used 8 eggs for this recipe and every one of them came out beautifully. Bring the water to a boil and boil uncovered for 10 minutes. Cover the pot and remove it from the heat and let it sit for another 10 minutes. Pour out the hot water and fill the pot with ice cold water and add some ice cubes. Crack the egg shells on the top and let them sit until they cool completely. They will be easy to peel and will not stick to the shell. Use fresh eggs for the best results.
Look at these beauties! I like to use an egg slicer to chop up the eggs. They come out evenly and I can chop up 8 eggs in about 2 minutes. (yes, there are only 7 eggs in the photo, but there is an 8th one hiding!)
I like to use some fresh ingredients in my egg salad, to give it some texture and make it extra yummy. I use some crispy center cut bacon and some green onions and add a little pickle relish for sweetness.
I mix all of the ingredients together and set the egg salad in the fridge to cool for about 20 minutes.
It’s not beautiful, but it tastes absolutely delicious! I like to put mine on a couple of slices of lightly toasted sourdough bread. It’s a simple, yet extra special sandwich that makes me think of pool parties at grandma & grandpa’s house. For some reason, I always remember having deviled eggs at those pool parties. When my grandparents went into an assisted living center (they have since passed), the family went through their home to determine what sentimental things each of us wanted and one of the things I chose was grandma’s deviled egg platter. It’s still in my kitchen cabinet and it brings back such fond memories. Maybe that’s one of the reasons I cherish this dish so much.
I hope you’ll make it and come back and leave me a comment and let me know how you like it. Snap a photo and use the hashtag #ketchumkitchen on Instagram.
I’m so glad you stopped by!
Deviled Egg Salad Sandwich
3 slices of center cut bacon, cooked and chopped into small pieces
8 hard boiled eggs
2 green onions, sliced (green parts only)
1/2 tsp dijon mustard (or yellow mustard)
1/2 tsp paprika
3 tbl mayo
1 heaping tbl of sweet pickle relish
1.5 tsp white vinegar
salt & pepper, to taste
8 slices sourdough bread
Place the eggs in small pot and cover with cold water until the eggs are just covered. Bring the water to a boil and boil uncovered for 10 minutes. Cover the pot and remove it from the heat and let it sit for another 10 minutes. Pour out the hot water and fill the pot with ice cold water and add some ice cubes. Crack the egg shells on the top and let them sit until they cool completely. They will be easy to peel and will not stick to the shell. Use fresh eggs for the best results. Take the peeled eggs and slice them up using an egg slicer into a bowl. Add the remaining ingredients and stir until everything is combined. Refrigerate for 20 minutes before serving.
Serve on toasted sourdough bread for a delicious sandwich.