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Egg Salad and Devilled Eggs

Egg Salad (Makes 1-1/2 cups/375 mL) 5 hard-cooked large eggs, peeled Seasoning Mix (see recipe below) 3 tbsp (45 mL) mayonnaise or salad dressing Chop eggs in medium bowl using pastry blender or fork. Stir in Seasoning Mix (or 2-1/2 tsp/12 mL bulk Seasoning Mix) and mayonnaise. Stir in add-ins, if desired (e.g. minced fresh herbs, finely chopped onion, celery, pickles or sun-dried tomatoes, or bacon bits). Serve on lettuce leaf, or use as a sandwich filling or cracker spread. Devilled Eggs (Makes 20 devilled eggs) 10 hard-cooked large eggs, peeled Seasoning Mix (see recipe below) 1/3 cup (75 mL) mayonnaise or salad dressing Cut eggs in half lengthwise. Scoop out yolks into a medium bowl; mash with a fork. Stir in Seasoning Mix (or 2-1/2 tsp/12 mL bulk Seasoning Mix) and mayonnaise. Spoon filling into egg white halves. Top with garnish, if desired (e.g. fresh herbs, paprika, small cooked shrimp, bacon bits, sliced pickles or olives). Seasoning Mix (Bulk measurements are in italics) 2 tsp (10 mL) dried chives (2/3 cup/150 mL) 1/4 tsp (1 mL) onion powder (1 tbsp/15 mL) 1/4 tsp (1 mL) celery salt (1 tbsp/15 mL) 1/4 tsp (1 mL) dry mustard (1 tbsp/15 mL) Pinch paprika (1 tsp/5 mL) Pinch black pepper (1 tsp/5 mL) Pinch cayenne (1/2 tsp/2 mL) Combine seasonings in a small bowl; stir until blended. Use as directed above. Store bulk mix in a glass jar; stir before using. Use within 6 months.