Why You’ll Love Deviled Egg Salad Recipe
This recipe has all the flavor of deviled eggs without the extra effort of filling each egg half. It is creamy, savory, slightly tangy, and easy to make ahead. You can serve it with crackers, lettuce cups, croissants, cucumber slices, or celery sticks, making it great for lunches, parties, picnics, and quick snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large hard-boiled eggs, peeled and halved
⅓ cup mayonnaise
¼ cup chopped dill pickles or dill pickle relish
1 tablespoon yellow mustard
1 teaspoon white vinegar
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt, more or less to taste
½ teaspoon freshly cracked black pepper, more or less to taste
Additional paprika, for serving
Lettuce cups
Bacon chips
Cucumber coins
Celery sticks
Buttery crackers or saltines
Croissants or brioche buns
Directions
Separate the hard-boiled eggs, placing the yolks in a large mixing bowl and the whites in a separate small bowl.
Add the mayonnaise, chopped dill pickles, yellow mustard, white vinegar, paprika, garlic powder, salt, and black pepper to the bowl with the yolks.
Stir and mash the yolk mixture until smooth and fully combined. Taste and adjust the seasoning if needed.
Use a fork to chop or mash the egg whites. Leave them larger for a chunkier salad or mash them smaller for a smoother texture.
Fold the egg whites into the yolk mixture until evenly distributed.
Cover the bowl and refrigerate for at least 30 minutes.
Before serving, stir the egg salad, sprinkle with additional paprika, and serve chilled or at room temperature with lettuce cups, crackers, vegetables, croissants, or buns.
Servings and timing
Servings: 6
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes
Variations
Add chopped fresh dill, parsley, or chives for a fresher flavor.
Mix in a little hot sauce or cayenne pepper for heat.
Use sweet pickle relish instead of dill pickles for a sweeter version.
Add finely chopped celery or red onion for extra crunch.
Serve it on toasted croissants, brioche buns, lettuce wraps, or with crackers as a dip.
Storage/Reheating
Store Deviled Egg Salad in an airtight container in the refrigerator for up to 3 days.
Stir before serving, as the ingredients may settle slightly while chilled.
This recipe is best served cold or at room temperature and does not need reheating.
Do not leave egg salad at room temperature for more than 2 hours.
FAQs
Can I make Deviled Egg Salad ahead of time?
Yes, this recipe is great for making ahead. Prepare it up to 1 day in advance and store it covered in the refrigerator.
How long does Deviled Egg Salad last?
It lasts up to 3 days when stored in an airtight container in the refrigerator.
Can I use relish instead of chopped pickles?
Yes, dill pickle relish works well and blends easily into the salad.
Can I make this recipe lighter?
Yes, you can replace part of the mayonnaise with plain Greek yogurt.
Is this egg salad served cold?
Yes, it is best served chilled, but it can also be served at room temperature shortly after removing it from the refrigerator.
What can I serve with Deviled Egg Salad?
Serve it with crackers, cucumber coins, celery sticks, lettuce cups, croissants, brioche buns, or toast.
Can I add bacon?
Yes, bacon chips or crumbled cooked bacon add a smoky, salty crunch.
Can I make it smoother?
Yes, mash the egg whites into smaller pieces and mix the yolk base until very smooth.
Can I make it chunkier?
Yes, chop the egg whites into larger pieces and gently fold them into the yolk mixture.
Can I use Dijon mustard instead of yellow mustard?
Yes, Dijon mustard gives the salad a sharper, slightly more complex flavor.
Conclusion
Deviled Egg Salad is a simple, creamy, and flavorful recipe that turns classic deviled eggs into an easy, scoopable dish. With a short ingredient list, quick prep, and plenty of serving options, it is perfect for lunches, snacks, gatherings, or make-ahead meals.
Deviled Egg Salad
This deviled egg salad combines creamy egg yolks, tangy mustard, dill pickles, and seasonings for a flavorful twist on classic egg salad. Perfect for sandwiches, crackers, lettuce cups, or a quick protein-packed lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
- 6 large hard-boiled eggs, peeled and halved
- ⅓ cup mayonnaise
- ¼ cup chopped dill pickles or dill pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly cracked black pepper, plus more to taste
- Additional paprika for garnish
- Lettuce cups, for serving
- Bacon chips, for serving
- Cucumber coins, for serving
- Celery sticks, for serving
- Buttery crackers or saltines, for serving
- Croissants or brioche buns, for serving
Instructions
- Separate the hard-boiled egg yolks and whites, placing yolks in a large mixing bowl and whites in a separate small bowl.
- Add the mayonnaise, chopped dill pickles, yellow mustard, white vinegar, paprika, garlic powder, salt, and black pepper to the bowl with the egg yolks.
- Stir and mash the mixture until smooth and fully combined with no large lumps remaining. Taste and adjust seasoning if desired.
- Chop the egg whites into your preferred texture, either chunky or finely chopped, then add them to the yolk mixture.
- Gently fold the egg whites into the dressing mixture until evenly combined.
- Cover and refrigerate the egg salad for at least 30 minutes before serving.
- Before serving, stir the salad if needed, sprinkle with additional paprika, and serve chilled or at room temperature with your preferred accompaniments.
Notes
- Use dill pickle relish for a slightly sweeter flavor.
- For a lighter version, substitute part of the mayonnaise with plain Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve in croissants, lettuce wraps, or with crackers for a versatile appetizer or lunch.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 205 mg
