Devilish Egg Salad

I really love eggs, like.. a lot. They are the perfect slow carb food: one chicken egg packs 6g of protein, 5g of fat, less than 1g of sugar, as well as vitamins A, D, B-6, and B-12. As you can imagine, we eat a lot of eggs in this house. Duck, quail, chicken, I love ’em all. I also really really love deviled eggs, but rarely have the patience to neatly put them together when it’s just for The Boyfriend and myself. Enter: the deviled egg salad – same ingredients, half the time, and you don’t have to share if you don’t want to.

Appliances/Special Equipment:
1 medium-sized pot
1 medium-large mixing bowl
1 small baking spatula (rubber or silicone)
1 egg slicer or sharp knife

Ingredients:Β 
5 large eggs
1/4 cup mayonnaise
2-3 anchovy fillets (canned in oil)
1/2 tsp oil from canned anchovies
1/4 tsp white pepper
1/4 tsp paprika

Prepare eggs to medium temperature, according to The Perfect Boiled Egg (~5 minutes), and peel immediately. Using a sharp knife or egg slicer, cut the eggs in half, and then again into small pieces. Add chopped eggs to mixing bowl.

20140425_1357466

Using two forks, shred anchovies into small pieces; add extra anchovies if you like saltier foods. To the eggs, add 1/4 cup mayonnaise, shredded anchovies, 1/2 tsp of oil from the anchovies, paprika, and white pepper. Gently mix with rubber/silicone spatula, making sure to just coat the egg whites and yolks rather than making a mushy messΒ – you want this to hold up as a salad, after all.

Transfer egg salad to a serving dish or resealable container – other than looking pretty, this is a good way to make sure everything at the bottom was mixed well without risking it turning into mush.

Refrigerate for 30 minutes before serving (or just dig in if no one’s watching).

2 Comments on “Devilish Egg Salad

  1. Pingback: Two Years: My Top 20 Recipes! |

  2. Pingback: Two Years: My Top 20 Recipes! | Slow Carb Snacktime

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: