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.