Recipes > Salads > Egg Salads > Deviled Egg Salad

Deviled Egg Salad


  • 2 eggs
  • 1/2 teaspoon of mustard
  • 1/4 teaspoon of paprika
  • 1 teaspoon of grated onion
  • 1 teaspoon of finely minced parsley
  • 1/2 teaspoon of salt
  • 3 tablespoons of mayonnaise
  • 6 cooked string beans
  • 1 slice of tomato, cut in two
  • 2 thin slices of onion
  • 2 tablespoons of Russian dressing


Hard boil the eggs and then remove the shells and cut open the length of the egg. Remove the yolks and then rub through a fine sieve and add mustard, paprika, grated onion, parsley, salt, and mayonnaise.

Mix well and then form into balls, placing one ball in the place in the white of the egg, which had been left by the yolk. Now place each white or one-half egg in the nest of lettuce and place around the egg string beans, tomato, and sliced onion. Garnish with Russian dressing.


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Mrs. Wilson's Cook Book (1920).

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