Deviled Egg Salad

4.0/5 rating (1 votes)
  • Ready in: 15-20 minutes
  • Serves: 8
  • Complexity: easy
Deviled Egg Salad


  • 6 hard boiled eggs
  • ½ head iceberg lettuce
  • 3 small tomatoes, quartered
  • ¼ small red onion, thinly sliced
  • 1 tbsp mayonnaise
  • ½ tsp mustard
  • ½ tsp ground cumin or geera
  • ½ tsp pepper sauce or red pepper flakes (optional)
  • 2 blades chives, thinly sliced
  • ½ tsp finely chopped celery
  • Pinch of salt
  • Pinch of black pepper
  • Juice of ½ small lime
  • Paprika and parsley flakes for garnish


  1. Chop lettuce and place at the bottom of a shallow serving dish. Sprinkle with a little salt, pepper and lime juice. Add the sliced onion and toss. Spread the mixture evenly on the bottom of the dish.
  2. Cut the eggs in half, lengthwise and put the yolks into a bowl. Rest the empty halves attractively on the bed of lettuce and onions.
  3. Mash the egg yolks finely with a fork.
  4. Add the mayonnaise, mustard, cumin, chives, celery, salt, pepper sauce if using and mix well. Taste and adjust seasoning. Spoon the mixture back into the egg halves.
  5. Arrange the tomato quarters between the egg halves.
  6. Sprinkle with paprika and parsley. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

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