Deviled Egg Salad

Ingredients 

6 eggs 

1/4 cup mayonnaise  

Juice of 1 lemon  

1 tsp dijon mustard  

1/8 tsp cayenne pepper  

1/4 tsp kosher salt  

1/4 tsp black pepper  

1/8 tsp garlic powder  

1/4 tsp paprika

Directions

In a medium-sized pot filled with 6 cups of water, add 6 raw eggs. Cover the pot and heat on high until the eggs come to a boil. Once boiling, cook for 8 minutes. When finished, immediately pour out the boiling water and run the eggs under cold water for 30 seconds to 1 minute, until they're cool enough so that you're comfortable to handle them. Set them aside if you need them to cool longer.

While the eggs are cooling, add the lemon juice and mayonnaise into a small mixing bowl. Whisk until smooth.

Once the eggs are cool enough, peel the eggs, and halve each egg lengthwise. Dump the yolks into the bowl with the lemon juice and mayonnaise. To that bowl, add the dijon mustard, cayenne pepper, kosher salt, black pepper, garlic powder, and paprika. Using a whisk or fork, mix everything until smooth. The mixture won't be perfectly smooth, and lumps are perfectly OK. Just try to get everything mostly mixed. Once that's mixed, set aside.

Meanwhile, take the cooked egg whites and chop them into a 1/4-inch dice. Add the egg whites to the egg yolk mixture and gently fold until they are evenly coated. Serve immediately or chill in the refrigerator in an airtight container for 3-4 days.

Source: cuisineous (Recipe by Allison)