It's not your grandma's egg salad. This one is tangy, zippy and ideal tucked between two slices of toasted wheat for the ultimate egg salad sandwich. You'll also love this Deviled Egg Salad as a snack, spread on crackers or used as a keto and paleo friendly dip for crudite.
Place the eggs in a large saucepan and fill with enough cool water to cover the eggs by 1". Bring the water to a full boil and cook for 2 minutes. Remove the pan from the heat and let the eggs rest for 12 minutes in the hot water.
While the eggs rest, prepare an ice bath by filling a large bowl with ice and water. When the eggs have cooked in the hot water, transfer them to the ice bath and soak for 12-14 minutes or until they are completely chilled throughout.
Peel the eggs and slice them in half. Remove the yolks and transfer to a small bowl. Use the tines of a fork to mash the cooked egg yolks to fine crumbles. Add mayonnaise, Dijon mustard, Whole Grain Dijon Mustard, lemon juice, worcestershire sauce, and hot sauce to the egg yolks and mix well until smooth and creamy.
Mash the egg whites with a potato masher, or just chop finely with a knife and transfer the chopped egg white to a medium bowl. Add the egg yolk mixture, celery and scallions to the egg whites and stir to combine.
Sprinkle with paprika and chopped parsley if using and serve.