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Geoffrey Zakarian’s Devilish Egg Salad | Food Network



Cook along with Geoffrey as he amps up classic egg salad using pantry staples and fresh vegetables for a major boost of flavor!
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Devilish Egg Salad
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 20 min
Active: 15 min
Yield: 4 to 6 servings

Ingredients

12 large eggs
1/2 cup mayonnaise
1/4 cup dill pickle relish
1/4 cup finely diced celery
1/4 cup red or yellow pepper, finely diced
1/4 cup thinly sliced scallions
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon celery salt
Sriracha, as needed
Kosher salt and freshly cracked black pepper
Toast, vegetables, lettuce or radicchio, for serving
Fresh basil and cilantro, for serving

Directions

Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.

Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.

Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.

Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.

Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.

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Geoffrey Zakarian’s Devilish Egg Salad | Food Network

50 Comments

  14. Rikki Montero

    It kills me to watch people waste water and let it run. I love ya GZ but dang! I’m definitely going to try this recipe minus the misuse of water

  15. 1958PonyBoy

    Looks good. The only change I might make is to use diced Cornichons instead of the dill pickle relish. But that takes a bit more work, of course.

  18. N. Emilio Aviles

    I always have problems removing the egg shell. I'm going to use his method next time. I appreciate the variety of ingredients and the use of non bread as the boat.

  23. chris sterling

    Interesting take on it…I do the veggies in mine…I don’t use salt and pepper but I use Norton season all (formerly McCormicks) as well as onion powder…less bell pepper but more white onion…celery is a must..and for me it has to be hellmans mayo . I’m not a fan of the relish …sometimes I’ll add bacon cut up small . I usually put mustard on my bread . I don’t do it personally but I’ve had egg salad with chopped up bread and butter pickles…it’s ok for a different approach to it once in awhile

  27. Diane Christensen

    I’ve done that same hack. I figured that out on my by myself but I didn’t realize it. You should run it under the cold water so that’s another thing that I have to deal with that hack😊

  32. Ann C

    Looks delicious! I plan to give this recipe a try the next time I make egg salad sandwiches.

  34. justin423

    Pro tip… Use a microwave egg poacher to make hard boiled eggs… 50% power, wrap the poacher in a wet paper towel, and then microwave for a little over 2 minutes… (YYMV, so test out a few to find out what time works for your microwave, but once you get it down, it is as predictable as a clock)
    Voila.. Hard boiled eggs…This works for egg salad since you don't need to fill the egg yolks like you do with deviled eggs.

  36. Philippa Pay

    This sounds wonderful and I love using leafy greens as the scoop/taco/bread substitute we use to hold & eat the egg salad.

  39. Lorrie

    Please just bring me some. I have a sinus infection and hub doesn't cook.

  42. Si H

    Err Bell peppers go from green, to yellow to red. Pretty basic stuff.

  47. red skinman

    Looks absolutely horrible to me. I keep mine simple and keep celery nasty crunch out of my salads. just me– seems so many like the nasty celery crunch– and sweet relish?

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