Deviled egg fan? If you’re like me, you probably can’t get enough of them. This egg salad recipe combines the best elements of a deviled egg — creamy richness balanced with just the right amount of tang, along with a dash of paprika — and simplifies the process in an easy salad form. No piping or fancy assembly required.
The method is simple. I mash diced egg yolks in with a simple dressing of mayonnaise, whole grain mustard and red wine vinegar. I then fold in the diced egg whites, along with capers (they’re great for adding extra seasoning and texture), very thinly sliced red onion (extra color and flavor) and crumbled bacon (because everything is better with bacon, right?).
How finely you dice the eggs, or mash the yolks in with the dressing, is up to you. I go with a coarse dice and mash, not just because I like to work fast (yeah, I’m lazy), but I tend to prefer the texture and rustic appeal of the finished dish. Finely mash the yolks for a creamier, more velvety dressing, and toss with finely diced whites if you want to get fancy. Make this your dish.
The salad is great for potlucks and parties, and will keep in the fridge for a few days (the flavor actually improves after a few hours in the fridge). Serve the salad on its own or as a quick lunch or meal on-the-go, sandwiched between two slices of fresh brioche bread.
Quick tip: If you’re looking for a simple, foolproof way to make hard-boiled eggs, check out my method here. Years ago, when I worked for a high-end restaurant group in Los Angeles, I hard-boiled dozens of eggs a week. This was the one method I used, and it’s never failed me.
DEVILED EGG SALAD WITH CAPERS AND BACON
20 minutes. Serves 6 to 8
1/2 cup mayonnaise
1 1/2 tablespoons whole grain mustard
1 1/2 teaspoons red wine vinegar
Salt and freshly ground black pepper
1 dozen hard-boiled eggs, egg whites and yolks separated and diced, divided
1/2 small red onion, very thinly-sliced lengthwise
1/4 cup drained capers, coarsely chopped
1/2 pound bacon, cooked until crisp and crumbled
Ground paprika, for garnish
In a large bowl, whisk together mayonnaise, mustard, red wine. Season with a heaping 1/4 teaspoon salt and several grinds of pepper, or to taste, to form the dressing. Add the diced egg yolks and mash together with the dressing. Gently fold in the onion, capers and egg whites, then fold in the bacon. The salad will keep, covered and refrigerated, up to 5 days. Garnish the top of the salad with paprika before serving.
Note: From Noelle Carter.