Deviled eggs vs Egg Salad: what's the difference?

Paprika?

I like both. Deviled eggs typically have more mustard. They're more piquant; thus, the "deviled" part.

Egg salad is not (ATM) on a lot of menus because there's not much you can do with it except make a sandwich, and it doesn't lend itself to the massive, 12-ingredient "sandwiches" that are popular with most restaurants. Go to a diner, if you can find one, and egg sal will be on the menu.

Egg Salad has fallen out of fashion, you don't see it that often.

I thought deviled eggs had DURKEE'S!

You can, of course, add Durkee's to egg salad, scrumptious.

are you a dumbass, op?

R5---sucks eggs!

R4, I’ve never seen that before. Is that like a spread you’d put on something like mayonnaise or mustard or something?

I’ll eat deviled eggs but not egg salad because I hate mayonnaise as a predominant flavor/ingredient but don’t mind it if I can’t discern its presence.

Salade d'oeufs stinques.

Deviled Eggs make stinkier farts than egg salad.

Deviled eggs have that easy finger-food advantage, although I suppose you could make finger sandwiches with an egg salad filling. But, if you're planning a buffet, or just want to add some variety to a low-carb diet, deviled eggs lend themselves to a huge variety of toppings, like bacon, capers, smoked salmon, and things like that.

*

I love to make deviled eggs with pickled eggs. Pennsylvania Dutch style. And I happen to enjoy a simple, fresh egg salad sandwich on rye, with a bit of butter lettuce, cress, or arugula.

I normally don't like mayonnaise, but I do like a simple egg salad sandwich on soft white bread. (Hard-boiled eggs, mayo, salt & pepper. No lettuce, etc.)

R7, Durkee's is a versatile lower fat mayonnaise product that's made with extra vinegar and mustard plus seasonings. Almost impossible to find in the Northeast anymore (where I am), but popular in the South. You add it to salads (tuna, egg) with regular mayo, you can use it as a sandwich spread, cook with it, lots of stuff. It's very strong in flavor and helps make perfect deviled eggs.

Thank you, r15.

I will not eat a turkey sandwich without Durkees.

I had never heard of it but Amazon sells it so I’m going to try it.

I see egg salad sandwiches all the time at my grocery store in the prepared foods section. Same goes for gas stations/convenience stores.

R18, please use it sparingly, and if you taste it on a spoon, be prepared for your head to spin a little - it's not meant to be eaten that way (STRONG). Report back later!

Well, actually it's the construction, because in my recipe the ingredients are the same. I prefer the egg salad. With Deviled eggs the whites don't get incorporated and the flavor suffers. But that's just me.

They are two different species.

They sell Durkees at my Kroger and it dam' sho' ain't $8 a jar!

Salad dressing. Use Hellman's.

My favorite is egg salad, but only using the following recipe:

"As for egg salad, here’s our recipe: boil eighteen eggs, peel them, and send six of the egg whites to friends in California who persist in thinking that egg whites matter in any way. Chop the remaining twelve eggs and six yolks coarsely with a knife, and add Hellmann’s mayonnaise and salt and pepper to taste.” -- Nora Ephron

[quote] With Deviled eggs the whites don't get incorporated and the flavor suffers.

Do you just eat the yolk or something?

Thanks for the heads up, r23. I thought that was expensive, especially for something I’m not sure if I’ll like.

I love both, but egg salad still has an old lady connotation (I always joke that I’m the only person under 70 who likes it) while deviled eggs became hugely popular again once the retro comfort food phase took off in the aughts. Egg salad makes the best tea sandwiches by far, however.

I happen to live around the corner from a bagel place that has really, really good egg salad. If it’s not made just right though it can look vile. A lot of delis still have it and it looks like it’s been sitting out for days, among others things wrong with it,

I like egg salad with either green or black sliced. And I like it on soft wheat bread. Once I started eating it that way I find plain egg salad too bland. I grew up on Long Island and never heard of it with olives so it must be a western PA thing.

R29, I also put olives in when I make tuna.

R25, I use extra yolk as well, but I don't like the coarse chop Ephron talks about. Also, most people use too much mayonnaise, so you end up with a kind of egg-mayo soup.

I put the eggs + extra yolk (4-to-1 for a couple of sandwiches) in a bowl and "chop" them with a pastry blender this makes a much finer salad. Add mayo sparingly to moisten the eggs, but the consistency should remain closer to a paste than a soup. Add mustard and S&P to taste and finely chopped onion and celery, and you're done.

Some people add dill, which is tasty, but then it's not proper homestyle egg salad.

I'm not a huge fan of either one honestly. The flatulent smell alone is a turnoff. A lot of my friends really love deviled eggs however, so I have made them here and there for some sort of event. After researching lots of recipes online - I found that the MUST HAVE winning ingredients to mash into the yolks came down to two things - a small amount of whipped butter and a big glug of Tabasco. Of course the mayo, salt, pepper, scant amount of mustard and a spoon full or two of diced dill pickle (drained well to avoid causing a soupy texture) are a given. Anything else is personal preference. Many leave the pickle out.

I've never seen deviled eggs on any menu. Egg salad sandwiches are available in some cafes and diners away from the city.

I make egg salad on occasion when I have eggs that need to be used up. Quite tasty.

Deviled eggs are popular at family events. They usually have dill sprinkled on top.

No pickles, paprika on top.

I think egg salad is probably the worse of the two, if I had to choose. No amount of mustard, pickle, or mayonnaise can disguise the revolting texture and flavor of a hard boiled egg.

My neighborhood bar has deviled Scotch eggs that are awesome. I would rather have them than egg salad.

But R36, Scotch eggs (devilled or otherwise) are coated with sausage and deep fried. That's a far cry from any kind of egg salad.

But R36, Scotch eggs (devilled or otherwise) are coated with sausage and deep fried. That's a far cry from any kind of egg salad.

[quote] I think egg salad is probably the worse of the two,

Oh, dear!

[quote] Scotch eggs (devilled or otherwise) are coated with sausage and deep fried.

Got DAMN that sounds good.

Any Ohio University grads here? I was surprised to see Bagel Street Deli was still open, and they still have the "Morning After" on their menu. Only reason I brought it up on this thread was because it uses hard boiled eggs in a breakfast bagel sandwich. They flash steam the sandwich to warm everything through and melt the cheese.

R40, it sounds so good that I wish I'd tried it before I stopped eating meat. Maybe the Beyond Meat or Impossible Burger people can come up with a plant-based alternative that's comparable.

When two things are compared “worse” is correct. When more than two are compared “worst” is the correct word.

Going to look for Durkee Sauce tomorrow at the grocery store (CA).

EGGS ARE MURDER! YOU'RE ALL EVIL AND DISGUSTING !

Only if you find a chick embryo.

Durkee sauce has been around a long time. Abe Lincoln was a fan.

I love deviled eggs, but always hated making them because of the difficulty of shelling hard boiled eggs without damaging them. However, now that some stores sell hard boiled eggs relatively inexpensively, I will make them more often for parties or gifts. Egg salad is fine, but a duller taste experience. For deviled eggs, I like to slice the hard boiled eggs in half, scoop out the yolks, mash them with some Durkees, maybe a tiny bit of pickle juice or relish, then spoon them back into the hollows of the hard boiled eggs and sprinkle with a little paprika. But they are delicious sprinkled with tiny bits of bacon, maybe capers, lots of possible ways to spice them up.

My grandmother served deviled eggs made with sour cream instead of mayo and topped with a tiny bit of caviar. She would also have egg whites filled with minced shrimp salad or crab meat.

I've made them with finely chopped pistachios; as an "ala puttanesca" with tomato paste, capers, black olives and anchovies; and with a garlic aioli.

I love 'em.

Durkee Sauce is currently selling for $2.99 at my Kroger. Popular during the end of year holidays.

I was once at a group lunch where the only sandwich available was egg salad. Egg salad is too controversial to be the only choice.

R48, I find the pre-peeled eggs a bit rubbery. If they work for you, great, but you could try this to shell hard-boiled eggs instead:

First, use older eggs, near the expiration date. This is important. Very fresh eggs simply will not shell easily. (This is because, as the eggs sit in your refrigerator, air slowly leaks in under the shell. It’s that little bit of air that makes eldereggs shell easily.)

Put the eggs in a pot with plenty of cold water – cover them by > 1” of water and don’t use a pot that’s too small. Bring the water to a boil, turn down the heat and simmer for 12 minutes. Drain the water and roll the eggs around vigorously in the pot, thoroughly cracking the shells. Little bits of shell will come off. Refill the pot with cold water and let it sit for a while – 20 minutes at least. The water will get in under the shell and help it slip off.

Then, peel the eggs under running cold water. The shells should come off fairly easily, although some eggs are stubborn and will not peel without pulling off part of the white. That’s why you should always cook more eggs than you need. It’s just the cost of doing business, so to speak.

That’s way too much, r52. My mother has been using this method for years and her eggs just slide right out.

Poke a pinhole in the bottom of the egg before hard boiling.

Immediately upon completion of boiling, place the eggs directly into cold water. The shock of the cold water separates the interior from the shell.

[quote] However, now that some stores sell hard boiled eggs relatively inexpensively,

Where? The stores by me used to have a dozen for $3.49, and a different brand for the same price but with only 6(!) eggs.

Now they only sell 6 eggs and they’re around $3. That’s $6 for a dozen eggs. Why, because they’re hard boiled already? Fuck that!

R51, you must live a VERY sheltered life if egg salad can be the subject of controversy.

The way to peel hard boiled eggs - use older eggs. If they're going to expire in two weeks, that's good. four weeks, no good. A way to test them is to put the uncooked egg in a pot of water. If it lays flat, egg is too fresh and you'll never get the shell off. If it's partially off the bottom of the pot, it's good for hard boiling. If it stands up straight it's bad, floats, very bad!

Sorry, I didn't read you post R52. Though cooking and shelling isn't so complicated for me. I use older eggs, light boil (start with cold water) for 15 minutes. Rinse with cold water and let them sit for 20 min until they've cooled down enough to handle. Peel and rinse. Easy.

Btw, use large eggs, not jumbo or extra large. The big ones tend to crack during the boiling process and the egg is ruined.

Reporting back...no Durkee sauce at Safeway, gonna try Lucky's.

Re: getting egg shells off, isn't it supposed to help to add a lil splash of vinegar to the water? I have also heard the news about older vs fresher eggs being easier to peel. It really is annoying when bits of the white peel off with the shell.

Never heard vinegar, R58. Vinegar in the water is for making POACHED eggs, and btw, the eggs must be extra fresh for poached, unlike boiled...

[quote][R40], it sounds so good that I wish I'd tried it before I stopped eating meat.

I think you could mock up a vegan 'Scotch egg' by coating a chunk of cooked Just Egg with Lightlife's Gimme Lean sausage and deep frying. You never know how awful it can be until you try it!

I make a tofu based 'egg' salad with Just Mayo, a touch of curry powder, chopped pickle with pickle juice, and onion that's passable.

Ewww.