"Deviled Eggs are an American classic, served at parties, picnics and buffets year-round. In Today’s Home Kitchen, we’ve crafted a fresh new recipe for Spring and Summer, our crisp, creamy Green Bean Deviled Egg Salad. The perfect dish to start off Spring and Summer cooking."
Green Bean Deviled Egg Salad
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Prep time: 20mins
Cook time: 5mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 1/21 pounds fresh green beans, (substitute frozen)
- 1 cup mayonnaise
- 2 chilled hard-boiled eggs, chopped
- 1/4 cup diced red onion
- 2 tablespoon chopped capers
- 2 tablespoon Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 tsp celery seeds
- 1 tablespoon chopped fresh dill
- salt and pepper
- fresh dill for garnish
Method
Step 1
Bring a saucepot of water to a simmer. Sprinkle in some Fruit Fresh and add the green beans. and cook just for 2-3 minutes until tender but still crisp. Place the beans in a bowl of ice water to cool. Drain the beans and pat dry. You can make the beans ahead of time, just place in a covered container and chill in the fridge.
Step 2
In a separate bowl, add the mayonnaise, hard-boiled eggs, red onions, capers, mustard, apple cider vinegar, celery seed and dill. Stir to combine. Taste and season with salt and pepper to your liking.
Step 3
Place some of the green beans on a serving plate then top with some of the deviled egg salad and garnish with fresh dill.