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Deviled Eggs & Easter Egg Salad

deviled eggs

I shared my egg salad recipe when it was a hit at an office brunch last year. Because I brought it to celebrate a special birthday at the office today and because Easter is right around the corner, I thought I’d re-post my recipe. Egg salad starts with the filling for deviled eggs, so these are my recipes:

Lanie’s Deviled Eggs

Hardboil eggs; peel; slice lengthwise; pop yolks into mixing bowl.
For every 3 egg yolks add:
1 tsp real mayonnaise (just scoop from a regular size spoon);
½ tsp Grey Poupon mustard (yep, use the same spoon);
Fresh ground pepper + dill weed + paprika (no salt or celery salt; the Grey Poupon has plenty).
Mash well to make smooth filling, adding more mayo or Grey Poupon as preferred for consistency.
Fill egg white halves with yolk mixture. Garnish some eggs with dill weed and the others with paprika.

Easter Egg Salad

Start with the deviled egg filling.
Fold in: diced celery + sliced scallion + chopped egg whites. (Pampered Chef chopper is a good gadget for chopping egg whites.)
Serve on “marathon bread” from HEB bakery.


About Lanie Brown, Texas real estate broker

Hi, my name is Lanie Brown. Broker/Owner Sage Lane Realty. Like to write, cook, bake, decorate and redecorate, celebrate, work real estate. Strive to be a Godly wife, good neighbor, giving friend. Texas Hill Country is my promised land! #sagelanereal

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