Devils Salad Recipes

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DEVILED EGG SALAD



Deviled Egg Salad image

My top-secret egg salad recipe! Delicious on a sandwich, too!

Provided by Angela

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

¼ cup mayonnaise
¼ cup finely chopped green onion
½ teaspoon prepared yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

Steps:

  • Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g

DEVIL'S SALAD



Devil's Salad image

The name of this salad comes from devil food cake because of the color of Hijiki seaweed. It's black! Though it sounds scary, this salad is so nutritious. Also you can enjoy the color and the mariage of balsamic vinegar and soy sauce.

Provided by Nohoko

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
1/2 tablespoon gingerroot, minced
2 tablespoons dried hijiki seaweed
1/2 cup frozen edamame, unshelled
1/2 cup frozen corn
1/2 cup chickpeas, canned
1/2 carrot, cut into thin slices and shredded

Steps:

  • Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
  • Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.
  • Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
  • Pour the dressing into the vegetables and toss well.

Nutrition Facts : Calories 274.1, Fat 12.2, SaturatedFat 1.6, Sodium 703.8, Carbohydrate 31.4, Fiber 6.8, Sugar 0.9, Protein 13.6

DEVIL EGG SALAD



Devil Egg Salad image

This is not your typical egg salad, but very good. We like to eat in on sandwiches but its also good served as an appetizer with crackers.

Provided by mommyoffour

Categories     Potluck

Time 15m

Yield 6 sandwiches

Number Of Ingredients 9

1 dozen egg, hard boiled
1 tablespoon mustard
4 tablespoons Miracle Whip
2 tablespoons sweet pickle relish
1 1/2 teaspoons sugar
1 pinch salt
1 pinch pepper
1/8 teaspoon celery seed
2 tablespoons ranch dressing

Steps:

  • Mix all ingredients well.
  • Enjoy.

Nutrition Facts : Calories 166.4, Fat 11.5, SaturatedFat 3.1, Cholesterol 373.6, Sodium 265.5, Carbohydrate 3.9, Fiber 0.2, Sugar 2.8, Protein 11.3

POTATO SALAD DEVILED EGGS



Potato Salad Deviled Eggs image

Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.

Provided by Sumrall Butler

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 16

Number Of Ingredients 8

8 eggs
1 large potato, coarsely chopped
2 teaspoons pickle relish
2 teaspoons mustard
4 teaspoons creamy salad dressing (such as Miracle Whip®)
salt to taste
ground black pepper to taste
paprika for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
  • While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g

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