Name: Deviled Egg Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Best Foods Real Mayonnaise Mayonnaise; Land O Lakes Butter, with Olive Oil & Sea Salt; French's® Stone Ground Dijon Mustard; Bag Of Organic Lemons; SUE BEE® Sea Salt Honey; El Guapo Garlic Powder; McCormick Gourmet™ Organic Onion Powder; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; McCormick® Smoked Paprika; Boskovich Green Onions

Place a dozen eggs into a large pot and add enough cool water to cover the eggs by about an inch

Place the pot over medium high heat and bring the water to a rolling boil

As soon as the water begins to boil, cover the pot and turn off the heat (leave the pot on the burner)

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Set a timer for 10 minutes
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After 10 minutes, drain the eggs and transfer them into an ice bath

Let them sit in the ice bath for 15 minutes to cool

While the eggs cool, combine 1/4 cup of plain Greek yogurt, 1/4 cup of mayonnaise, 1 tablespoon of honey dijon mustard, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a medium bowl and set aside for now

Once the eggs have cooled, remove the shells

Place the de-shelled eggs into a large bowl and smash them with a potato masher or stiff fork

Add the mayonnaise mixture and use a silicone spatula to combine the ingredients

Add a pinch of paprika, chili powder or cayenne pepper (optional) and some finely chopped green onions or fresh parsley (optional)

Transfer leftovers into an airtight container and chill until ready to enjoy (up to 4 days)

Deviled Egg Salad

Serves 4

5 mins prep

10 mins cook

15 mins Chilling Time

30 mins total

What you need

How to make

Available coupons from Espresso and Lime