Empty My Fridge
Geoffrey Zakarian's Devilish Egg Salad
Ingredients
- Egg12
- Mayonnaise½ cups
- Pickle¼ cups
- Celery · finely diced¼ cups
- Bell pepper · finely diced¼ cups
- Scallion · thinly sliced¼ cups
- Dijon mustard2 tbsp
- Red wine vinegar1 tsp
- Worcestershire sauce1 tsp
- Smoked paprika½ tsp
- Celery salt½ tsp
- Sriracha sauceas needed
- Salt
- Black pepper · cracked
- Lettuce
- Basil · for serving
Instructions
- Bring a large pot of water to a boil, add the eggs, then lower to a simmer and cook for 12 minutes.
- Stir together the mayonnaise, dill pickle relish, celery, pepper, scallions, Dijon mustard, red wine vinegar, Worcestershire sauce, smoked paprika and celery salt in a medium bowl. Add sriracha to taste, then season with salt and pepper.
- Cool the eggs under cold running water until they can be handled. Peel them, put them in a large bowl and cut them into rough chunks with scissors.
- Season the eggs with salt and pepper, then fold in the sauce while mashing with a fork until you reach the consistency you like, using more or less sauce as needed.
- Serve on toast, with vegetables, or spooned into lettuce or radicchio cups, topped with basil and cilantro if you like.
Summarized from Food Network's video. Watch it for the details.
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