Devilled Egg Salad

Devilled Egg Salad can be described as egg salad with attitude. Deviled Eggs draw their unique flavor from the use of cayenne pepper. This ensures a lasting after-taste and that is why I prefer this dish as a light lunch rather than a side salad. As a side salad the flavor often overpowers the main course so you have to be careful what you serve it with.

People who find cayenne a little too fierce for their taste replace it with ground black pepper. Naturally the end result isn't truly devilled. But what the heck! You're preparing this to your own tastes, so use whichever you prefer. In cooking you can never be wrong, just different. Submitted by David McCarthy, Australia


  • 6 eggs, hard boiled
  • 1/2 tsp dry mustard OR 2 Tbsp prepared mustard
  • 1/2 tsp salt pepper & paprika to taste
  • 1 Tbsp chili sauce
  • cream or salad dressing to moisten


Peel eggs and halve lengthways.

Carefully remove yolks, so as not to tear whites.

Put yolks in a bowl and mash with fork, making a paste.

Mix remaining ingredients with yolks and blend till quite smooth.

Lightly pile yolks back into egg whites. Chill.

Serve on lettuce with mayonnaise or your favorite dressing.

This egg salad recipe can be complimented with smoked salmon garnish.


Use about 1/3 cup of sandwich spread mixed with the mashed yolks. Fill egg halves with the mixture and sprinkle the tops with parsley. For those who don't like egg yolks, use the sandwich spread in the egg halves and top with their favorite diced pickles.

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