Deviled Egg Salad

© Katherine Stetson

Serve atop soft lettuce greens or in a grilled hot dog roll.

  • 5 hard boiled eggs, peeled and coarsely chopped
  • 2 tablespoons Dijon mustard
  • 1/3 cup mayonnaise
  • ¼ cup chopped scallion
  • 1 teaspoon fresh dill
  • ¼ teaspoon dried tarragon
  • pinch cayenne pepper
  • sea salt, to taste
  • freshly ground pepper, to taste

In a medium bowl combine all ingredients and mix thoroughly but gently.  Cover and refrigerate until ready to serve.

Copyright © Katherine Stetson, all rights reserved.