Geoffrey Zakarian’s Devilish Egg Salad | Food Network

Prepare along with Geoffrey as he amps up using and fresh veggies for a significant increase of taste!
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THANKS TO GEOFFREY ZAKARIAN
Level: Easy
Overall: 20 min
Active: 15 minutes
Yield: 4 to 6 portions

Components

12 big eggs
1/2 cup mayo
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 required
Kosher salt and newly broken black pepper
Toast, vegetables, lettuce or radicchio, for serving
Fresh basil and cilantro, for serving

Instructions

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

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

Run the eggs under cold water until cool enough to handle. Peel the eggs and put them in a big bowl. Use scissors to roughly slice them into pieces.

Add the mayo mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You might want basically sauce depending upon the desired consistency.

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

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Geoffrey Zakarian's |Food Network

Geoffrey Zakarian's Devilish Egg Salad | Food Network

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About the Author: Yvette Cook

21 Comments

  1. He puts the salad in egg salad.. celery leaves!! YESSS.. this is exactly how I want egg salad to be.

  2. Looks delicious and different from the traditional egg salad. Will try it. Thank you. 😊

  3. This looks and tastes absolutely amazingly delicious. I’ve gotta try to do it this way.

  4. 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.

  5. 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.

  6. The landscape of instructional cooking videos is not small. It takes a unique approach and style. you have nailed it!

  7. 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😊

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

  9. I wince every time he scraped the blade on the cutting board. Poor knife 5:45

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