Paula Deen’s Egg Salad is a Southern dish, not your regular egg dish. It’s warm, comforting, and fills your tummy with joy. In this blog, I will share with you a Paula Deen Egg Salad Recipe that is extremely delicious.
Why Choose Paula Deen Egg Salad?
Simple is great, and Paula Deen knows it. Paula Deen Egg Salad is creamy, tasty, and comforting. It’s perfect for quick meals or picnics. You can rely on this recipe.
One day, I discovered this treasure at a local diner famous for southern dishes. Lucky me! Creamy mayo, a touch of mustard, celery, and perfect eggs made it delightful.
Ingredients To Make Paula Deen Egg Salad
- Hard-cooked eggs (peeled and halved lengthwise) = 8
- Celery (finely chopped) = ¼ cup
- Green onion (chopped) = 1½ tablespoons
- Fresh dill (chopped) = 1½ tablespoons
- Light mayonnaise = 6 tablespoons
- Dijon mustard = 1½ tablespoons
- Salt = ¼ teaspoon
- Ground black pepper = ¼ teaspoon
- Garlic powder = 1 pinch
How To Make Paula Deen Egg Salad
Step 1
Separate yolks and whites into bowls.
Step 2
Cut whites into small pieces.
Step 3
Add celery, green onion, and dill.
Step 4
Mash yolks with mayo, mustard, salt, pepper, and garlic powder.
Step 5
Combine yolk mix with whites.
Step 6
Chill for 4 hours or up to 3 days before serving.
Recipe Tips
- Gently simmer eggs for 10 minutes, then cool.
- Don’t forget salt and pepper for taste.
- Use fresh ingredients for the best result.
FAQs About Paula Deen Egg Salad
Can I use Greek yogurt instead of mayo for a healthier twist?
Yes, you can! It’s lighter and still creamy.
What’s the best bread for an egg salad sandwich?
Choose classic bread like white or wheat.
How long does Paula Deen Egg Salad stay fresh?
It’s good for 3-5 days when stored properly.
What to Eat with Paula Deen Egg Salad?
- Chips: Enjoy with your favourite potato chips – a perfect crunch.
- Garden Salad: Pair with a fresh garden salad and zesty dressing.
- Fruit Medley: Try a mix of sweet and tangy fruits – perfect with egg salad.
- Veggie Sticks: Dip carrot and celery sticks for a refreshing crunch.
- Soup: Have it with a warm cup of soup.
Storage Tips
Store in an airtight container in the fridge for 3-5 days. Cover with plastic wrap to keep it fresh.
In Closing
Paula Deen’s Egg Salad is more than a recipe; it’s a memory-maker. It’s the kind of food that brings people together, whether for simple meals or picnics. Creamy, tasty, and full of flavour, it’s a classic that always satisfies. So, give it a try and enjoy every bite!
More Amazing Recipes
- Delia Smith Potato Salad Recipe
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- Ina Garten Egg Salad Recipe
Paula Deen Egg Salad Recipe
Ingredients
- 8 Hard-cooked eggs (peeled and halved lengthwise)
- ¼ cup Celery (finely chopped)
- 1½ tablespoons Green onion (chopped)
- 1½ tablespoons Fresh dill (chopped)
- 6 tablespoons Light mayonnaise
- 1½ tablespoons Dijon mustard
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 1 pinch Garlic powder
Instructions
- Separate yolks and whites into bowls.
- Cut whites into small pieces.
- Add celery, green onion, and dill.
- Mash yolks with mayo, mustard, salt, pepper, and garlic powder.
- Combine yolk mix with whites.
- Chill for 4 hours or up to 3 days before serving.
Notes
- Gently simmer eggs for 10 minutes, then cool.
- Don’t forget salt and pepper for taste.
- Use fresh ingredients for the best result.
