instructions, in case you don't have a favorite method of making hard-boiled eggs yourself.
Deviled Egg Salad (makes about 1 1/2 cups)
4 hard-boiled eggs, peeled and sliced in half
1 tbs Greek yogurt
1 tbs mayonnaise (Recommended: Duke's)
1 tsp mustard of your choice
1 tsp sweet pickle relish
1/4 tsp hot paprika
1/4 tsp sweet paprika, plus more for topping
1/4 tsp kosher salt
1/2 tbs thinly sliced green onion, plus more for topping (Green part only)
- In a small bowl, combine the egg yolks with the Greek yogurt and mayonnaise. Add the mustard, relish, paprikas, and salt. Stir together until smooth.
- Slice the egg whites into eighths and add to the bowl with the dressing. Toss to coat the whites completely. Add the green onions and gently stir to combine. Serve egg salad on toasted crusty bread and top with additional green onion and sweet paprika.