Deviled Egg Salad – for Appetizer or Sandwiches


Deviled Egg Salad – for Appetizer or Sandwiches



At the risk of blasphemy, I’m starting to write about Deviled egg salad on Easter Sunday. Worse yet, I made it today, on Easter, as part of dinner.


For many centuries, for Christians the egg has symbolized Christ emerging victorious from death and the tomb after his crucifixion, as a baby bird emerges living from inside its seemingly dead shell. But while Christians have long venerated the egg at Easter, it actually goes back much further to pre-Christian pagan traditions as a symbol of new life, rebirth, and springtime, when nature reemerges from the dead of winter. All of that was captured by early Christians.


Given the positive religious veneration of the egg, it’s ironic that Deviled Eggs are quite popular. This even includes at church receptions and pot luck socials. Of course some church traditions, especially in the South, delicately refer to these questionably named treats as “Stuffed Eggs.”


The Devil has, to my knowledge, little to do with dishes named after him. It’s a fun theme used by cooks in recent centuries to indicate that mustard is a prominent ingredient in the dish. Mustard, being hot and sulfurous, suggests the fumes emanating from a smoldering volcano with its fire and brimstone, which is supposed to be the Devil’s lair. Early people almost certainly assigned the active volcano pit metaphor to their sense of what Hell must be like.


After all that, I’m not actually making Deviled Eggs (which I like) at Easter, but rather an egg salad influenced by seasonings in Deviled Eggs. This egg salad can be an appetizer or dip, or can in the traditional way be a sandwich filling.


The recipe makes sufficient egg salad for appetizers for six people or can make two to three hearty sandwiches.


4 eggs, hard-boiled 13-15 minutes and cooled

1 tablespoon Dijon or spicy brown mustard

2 tablespoons mayonnaise

1/2 teaspoon salt, plus more to taste

1/2 teaspoon cider or wine vinegar

1/8 teaspoon ground black pepper

Large squirt of hot sauce or large pinch cayenne

Paprika for garnish


Shell and rinse the hard-boiled eggs and put them in a mixing bowl. With a fork break uo the white and yolks thoroughly, so the white is in tiny pieces. Add all the remaining ingredients except the paprika  Mix thoroughly. Let rest ten minutes, mix again and then taste it. Add a little salt, if needed.


The egg salad can be stored, cold, until serving time, up to a day. If serving as an appetizer, spoon into an attractive serving bowl and sprinkle with paprika. Accompany with crackers or crudités for dipping or spreading. Otherwise, use as a sandwich filling.




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