ChefMasterDad's Deviled Egg Salad Boats
ChefMasterDad's Deviled Egg Salad Boats

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chefmasterdad's deviled egg salad boats. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

ChefMasterDad's Deviled Egg Salad Boats is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. ChefMasterDad's Deviled Egg Salad Boats is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook chefmasterdad's deviled egg salad boats using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make ChefMasterDad's Deviled Egg Salad Boats:
  1. Get 10 eggs
  2. Make ready Water
  3. Make ready Salt
  4. Take Pepper
  5. Prepare Paprika
  6. Get 3 tbsp Light mayo
  7. Get 1 tbsp Dijon Mustard
  8. Get Tomato
  9. Prepare Romaine lettuce
  10. Get Sea salt
  11. Prepare Lemon juice
Instructions to make ChefMasterDad's Deviled Egg Salad Boats:
  1. Add eggs to a pot and fill until eggs are completely submerged. Turn on high heat and bring water to a boil. After 3 minutes of boiling, reduce heat to medium and cook for 10 minutes.
  2. Remove from hot water and place eggs in an ice bath for 10 minutes
  3. Peel the egg shells. Cut the eggs and separate the yolks from the egg whites.
  4. Take the yolks and add mayo, mustard, salt, pepper, and paprika. Mix thoroughly.
  5. Cut up the egg whites into small pieces. Then mix the egg yolk mixture in with the whites.
  6. Pull leaves off of romaine lettuce and assemble like a boat on the plate. Add the deviled egg salad mixture to the lettuce boat.
  7. Dice a tomato and sprinkle across the top of the egg salad. Add the sea salt to the top of the eggs and tomatoes. Splash a little lemon juice to finish it off.

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