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Deviled Egg Salad

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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.

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

  1. Separate the hard-boiled egg yolks and whites, placing yolks in a large mixing bowl and whites in a separate small bowl.
  2. Add the mayonnaise, chopped dill pickles, yellow mustard, white vinegar, paprika, garlic powder, salt, and black pepper to the bowl with the egg yolks.
  3. Stir and mash the mixture until smooth and fully combined with no large lumps remaining. Taste and adjust seasoning if desired.
  4. Chop the egg whites into your preferred texture, either chunky or finely chopped, then add them to the yolk mixture.
  5. Gently fold the egg whites into the dressing mixture until evenly combined.
  6. Cover and refrigerate the egg salad for at least 30 minutes before serving.
  7. 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.

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