Deviled eggs are always a favorite at parties, unfortunately, the flavorful stuffed eggs get messy if you pack them to go. This nostalgically-flavored dip will bring back good memories of past parties and can be served at the table or packed up for the retail grab-n-go case. Mini melba toast is just the right size for a one-bite dipper, however fresh cut wedges of cucumber, sliced carrots or celery can also be used to scoop up the creamy dip. Chopped eggs provide some texture, yet you can puree everything in a food processor if you prefer a smooth dip.
Yield: 10 portions (about 3 cups of dip)
Ingredients and Directions
In large bowl, mix everything briskly with rubber spatula.
Taste and adjust seasoning. Then adjust consistency with mayonnaise.
- 1¼ cup mayonnaise
- ¼ cup dijon mustard
- 2 tsp. paprika, plus extra for sprinkling on top
- 1 Tbsp. minced garlic
- 2 Tbsp. chopped green onions
- 2 Tbsp. chopped parsley
- pinch ground white pepper
- salt, as needed
- ½ cup minced celery
- 10 hard-boiled eggs, finely chopped
- Service Options
Fill bowls or small containers, dust with paprika, serve with side of melba toasts, other crackers or vegetables of choice.
Retail Grab n’ Go:
Pack Egg Salad with melba toast, other bite-size sturdy crackers, and/or vegetables for dipping.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.