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
