Deviled Egg Salad

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.

As I recently have some time, I had been looking on the web a few days ago. In search of fresh, intriguing ideas, inspiring dishes that I’ve never tested before, to astonish my family with. Hunting for a long time unfortunately could not come across any interesting things. Just before I thought to give up on it, I ran across this scrumptious and simple dessert by chance at Suncakemom. It looked so yummy on its image, it called for quick actions.

It was not difficult to imagine just how it’s created, how it tastes and just how much my hubby will probably love it. Mind you, it is very simple to keep happy him in terms of cakes. Anyhow, I got into the site and simply followed the step by step instuctions that have been accompanied by superb pics of the task. It just makes life quite easy. I could suppose it is a slight hassle to shoot snap shots down the middle of cooking in the kitchen as you may normally have gross hands thus i genuinely appreciate the commitment she devote for making this blogpost and recipe conveniently implemented.

With that in mind I am encouraged to present my very own dishes in the same way. Many thanks for the idea.

I was fine tuning the main formula create it for the taste of my loved ones. I must say it turned out an awesome success. They prized the taste, the structure and loved having a sweet like this during a hectic workweek. They basically wanted lots more, many more. So the next occasion I’m not going to commit the same mistake. I am gonna multiply the quantity .

This Deviled Egg Recipe Best is from SunCakeMom.


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.

Cook the carrots and peas until the carrots are tender, for about 10 minutes.

When the the vegetables are done drain the water and cool the vegetables under running cold water until cool to the touch.

Meanwhile the vegetables are cooking, prepare the mayo. Check out here how to make homemade mayonnaise.

Mix mayonnaise with the sour cream and set aside about a cup of it for the deviled eggs.

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.

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:

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.

Peel the eggs, cut them in half and take the hard yolk out into a bowl.

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.

Fill the mixed yolk back into the hardened egg whites.

Place the deviled eggs into the fridge to cool down for an hour or until serving.


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.

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