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Vegetable Salad with Deviled Egg Recipe

An always changing vegetable salad with tasty creamy filled deviled eggs. The perfect company for any meat dish but it’s even flawless on its own.

Vegetable-salad-deviled-egg-recipe-2-SunCakeMomThanks God for letting us create mayonnaise. Without mayo life would still exist but it would be like fishing in a fishless water.

Mayonnaise is created by forcing two conflicting materials to work together for the common good. Mixing water with oil is the yin and yang of culinary art that is only achievable by those who are inaugurated in the craft of emulsification.

The science behind it is rather fascinating as even though it looks like water is mixed with oil; in reality the rapid whisking of oil and water creates tiny droplets of both material that are then dispersed and suspended through each other.

Without an emulsifying agent none of that hard work would be worth much as the individual particles eventually separate again which sometimes happen anyway when we aren’t careful enough with the whisking.

Adding egg yolks stabilizes the mixture creating something that couldn’t exist on its own thus opening up pathways that were never been trodden before. Somehow this character of mayonnaise is following it through on its whole culinary journey.

We use mayonnaise to smooth out high pikes, bring together sworn enemies and find common goals in otherwise chaotic order.

In this vegetable salad we use it for the latter. Vegetables are great on their own and even better when brought together by mayonnaise. There aren’t stone carved rules when making salads even less when dumping a cup of mayonnaise along the lines.

This particular salad will use a bit of extra mustard with the mayo, comparing with the original homemade mayonnaise we use, to create not only a bit more flavorful body for the salad but to create the base for another complementary condiment the deviled eggs.

Deviled eggs are hard boiled eggs cut into half then filled with the emptied hard yolk and spices mixture again. Of course, there are endless possibilities here as anything we fancy can go into a mixture of this sort, yet the easiest method is just mixing it up with something we already have at our disposal.

Now, that we are making a vegetable salad with plenty of mayo, we shouldn’t let the opportunity slip to grab a couple of extra eggs for deviling them. Apart from the mayo and mustard, we can take more adventurous paths and throw in some black pepper and paprika or our own personal herbs and spices to create them more to our liking.

When making and especially storing, mind the temperature as we are working here with raw eggs that doesn’t really like warm environment for extended periods of time. In the fridge it lasts as long as homemade mayo is safe to keep there for about six days.

Although vegetable mayo salad and deviled eggs can go on separate ways, they are best when come together on the plate to accompany some heavier meat dishes. Smoked ham, roast pork or just some deep-fried chicken wings are all eager to make the alliance without a bit of hesitation.

Be a special occasion or just a simple gray Tuesday afternoon these two things will raise the dinner to another level or even replaces it entirely.

Vegetable-salad-deviled-egg-recipe-3-SunCakeMom

Ingredients:

Party batch for 20 deviled eggs

Salad:

  • 26 oz / 750g Carrot (diced)
  • 26 oz / 750g Apple (diced)
  • 26 oz / 750g Peas (diced)
  • 12 oz / 350g Cheese (diced)(Gouda)
  • Optional:
    • Pickles
    • Ham
    • Potato

Sour cream mayo dressing for salad and deviled egg:

  • 8 Egg yolks
  • 3 cup / 670ml Oil
  • 1 Lemon juice
  • 2 teaspoon Mustard
  • 1 teaspoon Salt
  • 3 cup / 700ml Sour cream

Deviled Eggs:

  • 20 Eggs (hard boiled)
  • 1 cup / 250ml Sour cream mayo
  • Optional:
    • Pepper
    • Paprika
    • ….

How to make:

Salad:

  1. Dice up all the ingredients to equal size.Vegetable-salad-deviled-egg-recipe-Process-10-SunCakeMom As we have peas we have to cut them up to the size of peas to cook them evenly.
  2. Cook the carrots and peas until the carrots are tender, for about 10 minutes.Vegetable-salad-deviled-egg-recipe-Process-5-SunCakeMom
  3. When the the vegetables are done drain the water and cool the vegetables under running cold water until cool to the touch.
  4. Meanwhile the vegetables are cooking, prepare the mayo. Check out here how to make homemade mayonnaise.
  5. Mix mayonnaise with the sour cream and set aside about a cup of it for the deviled eggs.Vegetable-salad-deviled-egg-recipe-Process-1-SunCakeMom
  6. When the vegetables are cooked, cooled and drained mix them with the apple, cheese then add them into the mayo sour cream mixture.Vegetable-salad-deviled-egg-recipe-Process-7-SunCakeMom Mind not to add warm ingredients into mayonnaise as that will break the emulsion.
  7. The vegetables salad is done. Put it into a big enough bowl or tray and place it into the fridge to cool down for a couple of hours.

Deviled eggs:

  1. Boil the eggs for about 15 minutes. Add a half teaspoon of baking soda to the water which will facilitate the peeling of eggs in case we have too fresh eggs.
  2. Peel the eggs, cut them in half and take the hard yolk out into a bowl.Vegetable-salad-deviled-egg-recipe-Process-13-SunCakeMom
  3. Gradually mix about a cup of previously prepared sour cream mayo with the egg yolks until we get the desired consistency. Mind that it will harden a bit in the fridge. This is the time to add the optional pepper, paprika and our favorite spices and herbs as well.Vegetable-salad-deviled-egg-recipe-Process-15-SunCakeMom
  4. Fill the mixed yolk back into the hardened egg whites.Vegetable-salad-deviled-egg-recipe-Process-8-SunCakeMom
  5. Place the deviled eggs into the fridge to cool down for an hour or until serving.

Assembly:

Vegetable salad and deviled eggs don’t require special attention when putting them together.Vegetable-salad-deviled-egg-recipe-Process-18-SunCakeMom We can simply place the eggs on top of the salad in the bowl but of course we can let our imagination run wild and plate it as fancy as our skills let us to do so.

Enjoy!

Vegetable-salad-deviled-egg-recipe-4-SunCakeMom

Vegetable Salad with Deviled Egg Recipe
Prep Time
30 mins
Cook Time
30 mins
Cooling time
3 hrs
 
An always changing vegetable salad with tasty creamy filled deviled eggs. The perfect company for any meat dish but it's even flawless on its own.
Course: Condiments, Low Crab Meal, Side Dish
Cuisine: Dairy free, Gluten free, Keto, Low carb recipe
Servings: 24
Author: Thomas Brown
Ingredients
  • Party batch for 20 deviled eggs
Salad:
  • 26 oz / 750g Carrot diced
  • 26 oz / 750g Apple diced
  • 26 oz / 750g Peas diced
  • 12 oz / 350g Cheese diced(Gouda)
-Optional:
  • Pickles
  • Ham
  • Potato
Sour cream mayo dressing for salad and deviled egg:
  • 8 Egg yolks
  • 3 cup / 670ml Oil
  • 1 Lemon juice
  • 2 teaspoon Mustard
  • 1 teaspoon Salt
  • 3 cup / 700ml Sour cream
Deviled Eggs:
  • 20 Eggs hard boiled
  • 1 cup / 250ml Sour cream mayo
-Optional:
  • Pepper
  • Paprika
  • ....
Instructions
Salad:
  1. Dice up all the ingredients to equal size. As we have peas we have to cut them up to the size of peas to cook them evenly.
  2. Cook the carrots and peas until the carrots are tender, for about 10 minutes.
  3. When the the vegetables are done drain the water and cool the vegetables under running cold water until cool to the touch.
  4. Meanwhile the vegetables are cooking, prepare the mayo. Check out here how to make homemade mayonnaise.
  5. Mix mayonnaise with the sour cream and set aside about a cup of it for the deviled eggs.
  6. When the vegetables are cooked, cooled and drained mix them with the apple, cheese then add them into the mayo sour cream mixture. Mind not to add warm ingredients into mayonnaise as that will break the emulsion.
  7. The vegetables salad is done. Put it into a big enough bowl or tray and place it into the fridge to cool down for a couple of hours.
Deviled eggs:
  1. Boil the eggs for about 15 minutes. Add a half teaspoon of baking soda to the water which will facilitate the peeling of eggs in case we have too fresh eggs.
  2. Peel the eggs, cut them in half and take the hard yolk out into a bowl.
  3. Gradually mix about a cup of previously prepared sour cream mayo with the egg yolks until we get the desired consistency. Mind that it will harden a bit in the fridge. This is the time to add the optional pepper, paprika and our favorite spices and herbs as well.
  4. Fill the mixed yolk back into the hardened egg whites.
  5. Place the deviled eggs into the fridge to cool down for an hour or until serving.
Assembly:
  1. Vegetable salad and deviled eggs don't require special attention when putting them together. We can simply place the eggs on top of the salad in the bowl but of course we can let our imagination run wild and plate it as fancy as our skills let us to do so.
Recipe Notes

Enjoy!

Pin now, Enjoy later!

Vegetable-salad-deviled-egg-recipe-Pinterest-SunCakeMom

Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
Get the right tool for the right job!
Thomas Brown

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