Deviled Egg Salad

By lorik

Ingredients

• 10 large eggs
• 1/4 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 2 tablespoons spicy brown mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon hot sauce
• Salt and pepper
• 2 tablespoons finely chopped fresh chives

Preparation

Step 1

1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.

2. Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayonnaise, lemon juice, mustard, paprika, hot sauce, ¼ teaspoon salt, and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.

3. Chop whites into ¼-inch pieces. Fold whites and chives into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)


MAKE AHEAD: Eggs can be made through step 1 and refrigerated in airtight container for 1 day. To finish, proceed with step 2.