Got it ๐ — sounds like you’re looking for a zippier deviled egg salad, with more tang, heat, and a sharp vinegar kick. Let’s tweak the recipe for that punchy flavor.
Tangy & Spicy Deviled Egg Salad
Ingredients
- 6 large eggs, hard-boiled and peeled
- 3 ½ tablespoons mayonnaise (or part mayo, part sour cream for extra tang)
- 1 ½ teaspoons Dijon mustard (or spicy brown mustard)
- 1 tablespoon apple cider vinegar (or white vinegar for sharper tang)
- 2 teaspoons dill pickle relish (or finely chopped pickles + a splash of brine)
- 1 teaspoon hot sauce (like Tabasco or Frank’s)
- ½ teaspoon smoked paprika (plus extra for garnish)
- ¼ teaspoon cayenne pepper (adjust to heat level)
- 1 tablespoon finely chopped red onion or scallions
- 1 teaspoon fresh dill or parsley (optional)
- Salt & freshly cracked black pepper, to taste
Instructions
- Prepare eggs: Slice boiled eggs in half. Mash yolks in a medium bowl until smooth. Chop the egg whites.
- Mix dressing: Stir mayonnaise, mustard, vinegar, hot sauce, paprika, cayenne, and relish into the yolks until creamy.
- Fold in extras: Add onion, herbs (if using), and chopped egg whites. Mix until combined.
- Taste test: Adjust tang (more vinegar or pickle brine), heat (more cayenne or hot sauce), or creaminess (more mayo) to your liking.
- Chill & serve: Refrigerate 20–30 minutes so the flavors meld, then serve with extra paprika sprinkled on top.
๐ฅ This version is tangy, vinegary, and has a nice heat that lingers—very much in line with deviled eggs that have some bite.
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