Deviled Egg Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 tablespoons mayonnaise
02 -
1 tablespoon Dijon mustard
03 -
1 teaspoon white balsamic or white wine vinegar
04 -
1/4 teaspoon paprika
05 -
Kosher salt
06 -
Fresh cracked pepper
07 -
6 hard-boiled eggs (implied)
→ For Serving
08 -
Croissants
09 -
Fresh chopped chives
10 -
Paprika for garnish
# Instructions:
01 -
Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
02 -
Bring to a boil. Cover and turn off heat. Leave pan on the burner. Let eggs sit in the covered pan for 12 minutes.
03 -
Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two until cool enough to handle.
04 -
Gently peel eggs and slice them in half.
05 -
Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
06 -
Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
07 -
Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!