Picnic Week: Healing Cuisine’s Deviled Egg Salad

We’ve got just one more Picnic Week recipe to come after today.  I think you’ll really enjoy today’s dish…. Deviled Egg Salad!  It’s a new spin on my Classic Egg Salad recipe.  It’s great as a main dish or side dish, and is so yummy inside lettuce wraps or served over fresh greens!

Healing Cuisine’s Deviled Egg Salad
Makes 8 Servings

10 free-range eggs, hard boiled, peeled and chopped
3/4 cup Chipotle Mayo
1/3 cup organic dill pickle, finely minced or pureed (more/less to taste) (I love the Real Pickles brand)
2 tsp organic unsweetened Dijon mustard
1/4 tsp sea salt
1 tsp fresh black pepper

In a large bowl, mix all ingredients together until well combined.  Chill for at least 2 hours before serving.  Sprinkle with paprika and cayenne before serving.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

1 Comment

  1. Wow, Elise! Your picnic recipes have hit a home run with our family 2 days in a row.

    “Doubled Eggs” is a favourite with our 4-year-old son, Oliver. He will love this variation!

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