This easy deviled egg salad is a creamy, tangy, and perfectly seasoned dish that combines the classic flavors of deviled eggs in a simple, scoopable salad form. It’s quick to make and great for sandwiches, crackers, or as a side dish.
Ingredients
6 hard-boiled eggs, peeled
1/4 cup mayonnaise
1 tsp yellow mustard (or Dijon for a kick)
1 tsp white vinegar or pickle juice
1/4 tsp paprika (plus more for garnish)
Salt & black pepper to taste
Optional mix-ins: chopped pickles, celery, green onion, or a pinch of garlic powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Roughly chop the hard-boiled eggs and place them in a mixing bowl.
In a small bowl, whisk together the mayonnaise, mustard, vinegar or pickle juice, paprika, salt, and black pepper until smooth.
Pour the dressing over the chopped eggs and gently mix until everything is evenly coated.
Stir in any optional mix-ins like chopped pickles, celery, green onion, or a pinch of garlic powder if desired.
Chill the egg salad in the refrigerator for 15 to 30 minutes to let the flavors meld.
Before serving, sprinkle with a little extra paprika for color and a mild smoky flavor.
Servings and timing
This recipe serves about 4 people as a side or snack. Preparation takes just 10 minutes, plus chilling time of 15–30 minutes for the best flavor.
Variations
I often switch up this salad by adding different mix-ins. Chopped dill pickles or sweet pickles add crunch and tang, celery gives a fresh crispness, and green onion adds a mild bite. For a spicier twist, I swap yellow mustard with Dijon or add a dash of hot sauce. If I want it lighter, I’ll replace some mayo with Greek yogurt.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend eating it cold or at room temperature — reheating isn’t ideal because it changes the texture of the eggs and mayo. Before serving again, I give it a gentle stir and add a fresh sprinkle of paprika.
FAQs
Can I use store-bought hard-boiled eggs?
Yes, I often use pre-cooked hard-boiled eggs from the store to save time. Just make sure they’re peeled and fresh.
What can I use instead of mayonnaise?
Greek yogurt or a mix of half mayo and half yogurt works well if I want a lighter or tangier version.
Can I make this recipe ahead of time?
Definitely! I like making it a few hours or even the day before to let the flavors blend nicely.
Is this recipe keto-friendly?
Yes, it’s low in carbs and fits perfectly into a keto diet, especially if you skip any sweet pickles.
Can I add bacon or other proteins?
Absolutely! Crispy bacon bits or chopped cooked chicken can add an extra layer of flavor and protein.
Conclusion
This easy deviled egg salad is one of my favorite quick recipes to whip up when I want something tasty, creamy, and satisfying. It’s flexible enough to suit whatever ingredients I have, and the simple preparation means I can enjoy it anytime without fuss. Whether as a snack, side dish, or sandwich filling, this salad never disappoints.
Recipe:
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Easy Deviled Egg Salad
- Total Time: 25-40 minutes (including chilling time)
- Yield: 4 servings
- Diet: Low Fat
Description
A creamy, tangy deviled egg salad combining classic deviled egg flavors in a simple, scoopable form perfect for sandwiches, crackers, or as a side dish.
Ingredients
6 hard-boiled eggs, peeled
1/4 cup mayonnaise
1 tsp yellow mustard (or Dijon for a kick)
1 tsp white vinegar or pickle juice
1/4 tsp paprika (plus more for garnish)
Salt & black pepper to taste
Optional mix-ins: chopped pickles, celery, green onion, or a pinch of garlic powder
Instructions
- Roughly chop the hard-boiled eggs and place them in a mixing bowl.
- In a small bowl, whisk together the mayonnaise, mustard, vinegar or pickle juice, paprika, salt, and black pepper until smooth.
- Pour the dressing over the chopped eggs and gently mix until everything is evenly coated.
- Stir in any optional mix-ins like chopped pickles, celery, green onion, or a pinch of garlic powder if desired.
- Chill the egg salad in the refrigerator for 15 to 30 minutes to let the flavors meld.
- Before serving, sprinkle with a little extra paprika for color and a mild smoky flavor.
Notes
Use store-bought hard-boiled eggs for convenience, ensuring they are peeled and fresh.
Substitute mayonnaise with Greek yogurt or half mayo and half yogurt for a lighter, tangier version.
Make ahead by preparing a few hours or a day before to enhance flavor blending.
Store leftovers in an airtight container in the refrigerator for up to 3 days; serve cold or at room temperature.
Add crispy bacon bits or chopped cooked chicken for extra protein.
For a spicier version, swap yellow mustard with Dijon mustard or add hot sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Snack
- Method: No-cook, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg
