Egg salad and devilled eggs have a lot in common. They both involve hard boiled eggs and mayonnaise, they are both insanely delicious, and very easy to make! Although the two dishes have very different backgrounds, they are similar in preparation. If you have a lot of eggs on your hands and you don’t know how to use them all turn to these recipes!
Put eggs in a pot with cold water. Heat the water until it boils, wait 7 minutes, cover them for 5 minutes with the heat off, and the eggs are done. To peel, tap the top and bottom on the counter, and roll the eggs. This will make the shell come off easier.
Carefully cut the eggs in half lengthwise. Scoop out the yolks and put them all in a bowl. To the bowl, add mayonnaise, yellow mustard, paprika, salt, and some relish. Mix until well combined. Soop or pipe the yolk mixture back into egg whites and sprinkle on more paprika.
Dice up the eggs trying to keep the yolk from getting too mushy and put them into a bowl. Combine with mayonnaise, salt, pepper, and a little bit of yellow mustard. Serve on bread or bagels!