Have you ever made yourself sick from the insatiable desire to devour an entire plate of deviled eggs? Do you hate the somewhat tedious deviled egg peeling process? Perhaps you decimated the egg whites up when peeling the shells, leaving the whites destroyed and broken, making them unusable for traditional deviled eggs. I've found myself in all of these deviled egg dilemmas quite often so I came up with this deviled egg salad recipe that can also be spread on bread slices, sliced fresh veggies or for some tasty sandwiches.
Prep Time: 10 minutes
8 hard-boiled eggs, coarsely chopped
1-1/3 cups cannamayo
2 tablespoons dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
In a medium bowl add all ingredients. Mix well.
Refrigerate for an hour before serving
Serve with your favorite crackers or sliced crusty bread.
Cover and refrigerate any leftover egg mixture for up to 3 days.
Substitute onion powder with fresh chives.