Earthy Delights Recipe

Chunky Deviled Egg Salad

Deviled Egg Salad
Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!

1 shallot, thinly sliced
1 Tbsp vinegar
12 large hard-cooked eggs
1 stalk celery, chopped
1/2 cup mayonnaise
1 tsp dill pollen
2 Tbsp whole-grain mustard
2 Tbsp capers, drained & coarsely chopped
1 Tbsp freshly squeezed lemon juice
2 tsp sea salt
Freshly ground black pepper
Dash cayenne pepper, to taste (optional)



In a small bowl, mix the vinegar with 2 cups cold salted water. Add the onions. Squeeze the sliced onions gently, but firmly and allow to soak for 15 minutes. Drain well and set aside.


Peel the eggs and cut into sixths.


In a large bowl, mix together the onion, celery, mayonnaise, dill pollen, mustard, capers, lemon juice, cayenne (if using) and salt. Add the eggs to the mayonnaise mixture and gently fold them in. Season with pepper to taste. Heap on toasted bread, use in sandwiches, mound over lettuce or sliced tomatoes.