Having a hard time deciding whether or not you should make egg salad or deviled eggs? Why choose, when you can have the best of both worlds with these egg salad deviled eggs? They’re super-creamy and full of delicious flavor, with a little bit of fresh parsley to brighten them up and add a lovely pop of color.
Deviled eggs are not just for Easter, they can pretty much brighten up any ol’ day or holiday. Ask me how I know. Because I’m completely obsessed with them, that’s why. I’ve mentioned it before and I’ll fess up to it again, my goal in life is to one day have an entire cookbook dedicated to deviled eggs. I know, I know, it’s not curing cancer, finding a vintage VW parked in my driveway, ending world hunger, having Brenna peacefully and quietly sleep through an entire night, or waking up to realize that Harry Connick, Jr. is my husband, but we all gotta have dreams, and deviled eggs are my dream.
Now, every once and a while, the cherished deviled egg dream sort of becomes a nightmare when things go awry. Over the last few years, I’ve noticed that commercial mayonnaise does not always have a consistent oil content and can lead to my deviled egg filling separating and becoming a gloopy mess. Until recently, I was under the impression that there was nothing to be done about this, except to just throw the entire batch of eggs and filling down the drain. No longer. Thankfully, for both me and my garbage disposal, I have stumbled upon a solution to this terrible nightmare.
First off, always add the mayonnaise slowly into the filling mixture to prevent the separating from even happening in the first place. However, if you do end up with a gloopy mess, try adding a little bit of mustard to the mixture first. Mustard acts as an emulsifier and can sometimes help to bring the egg-filling mixture together. The problem with this is that if you have already added too much mayonnaise to the filling, adding more mustard may possibly cause the mixture to become too liquidy. If you have ever recreated any of the deviled egg recipes I have posted, you will know that I prefer my egg filling to be smooth and fairly light, not stiff or runny.
Now, if the mustard didn’t do the trick, start adding a little bit of cream cheese a tablespoon at a time to the egg filling as you purée it in a food processor. Make sure to watch closely and see what happens. In this case, cream cheese truly is a dreamy miracle ingredient. In no time at all, the egg filling will be perfectly smooth and the oily separated appearance will completely disappear. The added bonus is that almost every deviled egg’s flavor will be improved by the addition of a little bit of cream cheese. Don’t believe me? Give it a try and see.
The great thing about these egg salad deviled eggs is that you shouldn’t have any problem at all with the filling separating. This is probably where you are wondering aloud, “Well then why the heck did she just ramble on forever about how to fix a problem I won’t have?” Well y’all, that’s just how I roll, accept it and move on. Thankfully, the only problem you’ll have with these little cuties is that there will be a little bit of egg salad filling left over. Well, I think we can all admit that having leftover egg salad isn’t really such a nightmare. It just means that after all of the deviled eggs are gone, there is an egg salad sandwich in your future to look forward to. If you ask me, enjoying an egg salad sandwich the day after a holiday pretty much amounts to living the dream.
Ingredients:
- 16 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 3 Tablespoons Dijon Mustard
- 1/2 Cup Fresh Parsley, Finely Chopped (Additional for Garnish)
- 1 Teaspoon Celery Seed
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
Directions:
- Cut 12 of the eggs in half lengthwise and place the yolks in a food processor.
- Cut 4 of the eggs in half lengthwise, add the yolks to the ones already in the food processor, and then finely chop the remaining egg whites; set aside.
- Add the mayonnaise, mustard, parsley, celery seed, pepper, and salt to the food processor and process until smooth.
- Fold the finely chopped egg whites into the egg-filling mixture.
- Place the filling into a large plastic bag, snip off the tip, and then pipe the filling into the well of each egg half.
- Garnish with additional finely chopped parsley.
Suggestions:
- You may need to use more or less mayonnaise and mustard depending on the size of your egg yolks. I suggest starting with 1/2 cup of mayonnaise and then adding the remaining 1/4 cup of mayonnaise bit by bit until your desired egg-filling consistency is reached.
- To garnish the deviled eggs, make sure to chop the fresh parsley very finely. I often find that big pieces of parsley can be rather tough.
- Add additional pepper and salt to taste if needed.
- There will most likely be some leftover egg filling. Store the filling in an airtight container and use it to make egg salad sandwiches later on.
Improvements:
- See my post on How To Hard-Boil Eggs for even more tips on creating the perfect deviled egg.
- Top with finely crumbled bacon or finely diced ham.
- Add additional fresh herbs to the egg filling, such as chives, tarragon, or dill. Place an egg or two on a sandwich instead of using mayonnaise or mustard.
- CLICK HERE to see over 50 mouth-watering deviled egg recipes.
Ingredients:
- 16 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 3 Tablespoons Dijon Mustard
- 1/2 Cup Fresh Parsley, Finely Chopped (Additional for Garnish)
- 1 Teaspoon Celery Seed
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Kosher Salt
Directions:
- Cut 12 of the eggs in half lengthwise and place the yolks in a food processor.
- Cut 4 of the eggs in half lengthwise, add the yolks to the ones already in the food processor, and then finely chop the remaining egg whites; set aside.
- Add the mayonnaise, mustard, parsley, celery seed, pepper, and salt to the food processor and process until smooth.
- Fold the finely chopped egg whites into the egg-filling mixture.
- Place the filling into a large plastic bag, snip off the tip, and then pipe the filling into the well of each egg half.
- Garnish with additional finely chopped parsley.
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