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Deviled Egg Salad

This recipe is intended for patients who have successfully completed the Semi-Solid phase and are in the Soft Foods phase.

Deviled Egg SaladINGREDIENTS

  • 4 eggs
  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon dried minced onion
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sweet or hot paprika
  • salt & pepper to taste
  • optional: hot sauce or siracha



  • Place eggs in a small pot, cover with water and bring to a boil over high heat. Cook for 18 minutes.
  • Run cold water over eggs for 1-2 minutes until eggs are cool enough to handle.
  • Peel eggs and cut into quarters.
  • Place eggs and all other ingredients in a food processor or mini-chopper and blend for 15 seconds until almost smooth. Add salt & pepper and hot sauce to taste.

Makes 4 servings