Truth be told, I re-invented some leftover devilled eggs into this deluxe egg salad. The creamy egg yolks made perfectly rich and luscious creamy egg salad. I upped the ante by adding a small, ripe avocado. Winner, winner, egg salad!
I think I’ll make egg salad this way all the time.
Deluxe Egg Salad
A KitchenInspirations Original Recipe
Makes enough for 2 large croissant sandwiches
Ingredients:
- 4 left over devilled egg halves (see notes on how I jazzed these up), roughly chopped
- 2 additional hard-boiled egg, roughly chopped
- 15 mL mayonnaise
- 5-10 mL lemon juice
- 2 scallions, finely chopped, plus more for garnish
- ~10 cm of cucumber, finely diced
- 1 small, ripe avocado, finely diced
- Add salt and pepper to taste
Directions:
- Combine the devilled egg filling with the additional hard-boiled egg yolk with the mayo and lemon juice, whisk well.
- Stir the scallions, cucumber and avocado together, mixing well. Spoon the egg yolk sauce over the eggs and fold in, completely mixing with the eggs.
- Serve in a croissant with additional finely chopped scallions as garnish.
Delicious stuffed into a croissant.
Notes:
- When I made the devilled eggs, I whipped the yolks with mayonnaise, Dijon mustard and room temperature goats cheese and a little finely chopped scallions. Salt and pepper to taste.
Kitcheninspirations 