Deviled Egg Salad
Deviled egg salad is a delicious twist on the classic deviled egg that’s perfect for picnics, potlucks, or just a simple lunch at home.
What is Deviled Egg Salad?
Deviled egg salad takes all the best parts of deviled eggs—the creamy yolks, the mayo, mustard, and spices—and turns it into creamy goodness.
It’s as simple to make as it is delicious, and it can be customized to suit your taste. Whether you like it a bit spicier with a dash of hot sauce, or you prefer it classic with just a touch of paprika, deviled egg salad is a versatile dish that’s sure to please.
Ingredients You’ll Need:
6 large eggs (hard boiled)
2 tbsp mayonnaise (use more or less based on your preferred consistency)
1 tsp Dijon mustard (for tang)
1 tbsp pickle relish (or chopped pickles, if you prefer)
1 tbsp fresh chives (or green onions)
1/2 tsp paprika (plus extra for garnish)
Salt and pepper, to taste
Optional: 1/2 tsp of hot sauce or a pinch of cayenne for a kick
Instructions:
Hard boil the eggs: Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil, then reduce the heat and let them simmer for about 8 minutes. Once done, transfer the eggs to a bowl of ice water to cool before peeling.
Prepare the eggs: Peel the eggs and chop them into bite-sized pieces. Set aside.
Make the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, pickle relish, and chopped chives. Stir everything together until smooth. Add salt and pepper to taste.
Assemble the salad: Gently fold in the chopped egg whites and yolks. You want the yolks to break up, but don’t overmix—leave it slightly chunky for the best texture.
Garnish and serve: Sprinkle the top with paprika for that classic deviled egg touch. If you like a bit of spice, a dash of hot sauce or cayenne can really elevate the flavor.
Chill and enjoy: Let the salad chill in the fridge for at least 30 minutes before serving. It allows the flavors to meld together and makes it even more refreshing!
Why You'll Love This Deviled Egg Salad
Perfect for any occasion: Whether you're hosting a brunch, attending a summer cookout, or preparing a quick lunch, deviled egg salad is always a crowd-pleaser.
Easy to make: No need to fiddle with the exact portioning of filling and whites like traditional deviled eggs. Simply chop, mix, and you’re ready to go!
Great texture balance: The creamy filling pairs wonderfully with the crunch of fresh herbs and pickles. Plus, the egg whites add a satisfying bite that you don’t get with regular egg salad.
Customizable: Like your deviled eggs with a little heat? Toss in some cayenne pepper or your favorite hot sauce. Want something creamier? Add an extra tablespoon of mayo. The possibilities are endless!
Deviled egg salad isn't just for lunch! It can be served as a side dish alongside grilled meats, piled onto toast for a quick sandwich, or even used as a topping for leafy greens to make a hearty salad. It’s a dish that can be dressed up or down depending on the occasion.
So next time you're craving the classic deviled egg, try swapping it out for this deviled egg salad. It's sure to be a new favorite—rich, creamy, and just the right amount of tang!
Let me know in the comments how you customize your deviled egg salad.
Deviled Egg Salad
Ingredients
- 6 large eggs (hard boiled)
- 2 tbsp mayonnaise (use more or less based on your preferred consistency)
- 1 tsp Dijon mustard (for tang)
- 1 tbsp pickle relish (or chopped pickles, if you prefer)
- 1 tbsp fresh chives (or green onions)
- 1/2 tsp paprika (plus extra for garnish)
- Salt and pepper, to taste
- Optional: 1/2 tsp of hot sauce or a pinch of cayenne for a kick
Instructions
- Hard boil the eggs: Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil, then reduce the heat and let them simmer for about 8 minutes. Once done, transfer the eggs to a bowl of ice water to cool before peeling.
- Prepare the eggs: Peel the eggs and chop them into bite-sized pieces. Set aside.
- Make the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, pickle relish, and chopped chives. Stir everything together until smooth. Add salt and pepper to taste.
- Assemble the salad: Gently fold in the chopped egg whites and yolks. You want the yolks to break up, but don’t overmix—leave it slightly chunky for the best texture.
- Garnish and serve: Sprinkle the top with paprika for that classic deviled egg touch. If you like a bit of spice, a dash of hot sauce or cayenne can really elevate the flavor.
- Chill and enjoy: Let the salad chill in the fridge for at least 30 minutes before serving. It allows the flavors to meld together and makes it even more refreshing!
