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Author Notes: This easy recipe has the all-time favorite southern comfort food but without the hassle. Deviled egg salad has all the comfort food familiarity with a little twist. Serve on good ole' piece of stick-to-the-roof-of-your-mouth white bread, with crackers, or by itself. Top with paprika-toasted sunflower seeds for added crunch. —Mary Catherine Tee
- 1 dozen eggs, boiled and peeled
- 1/3 cup mayonnaise (preferably Duke's)
- 3 tablespoons heaping, sweet relish (preferably Mount Olive)
- 1 tablespoon prepared yellow mustard
- 1 tablespoon grated onion
- 1 teaspoon white vinegar
- 1/2 cup salted sunflower seeds
- 1 teaspoon paprika
- Cut peeled boiled eggs in half. Scoop out the yolks and place them in a large bowl. Set egg whites aside.
- Once all the yolks have been scooped out, add mayonnaise, relish, mustard, grated onion, vinegar, and paprika to the bowl. Whisk vigorously until the yolks are broken up and mixture is somewhat creamy, the texture similar to ricotta.
- Roughly chop egg whites. Add to bowl with mayo-mustard mixture. Toss with a wooden spoon until egg whites are coated. Let sit for at least 30 minutes and up to overnight.
- When ready to serve, sprinkle with paprika-covered sunflower seeds. To make, simply combine seeds, paprika, and a drop of oil in a small frying pan or cast iron skillet. Heat over medium-low heat, shaking and tossing constantly until seeds are covered and paprika fragrant. Let cool.
- Serve by itself, on a sandwich, or with toast points or crackers.