Deviled Egg Salad

Deviled Egg Salad is everything you love about a deviled egg — in classic egg salad form.

Creamy mayo, tangy Dijon mustard, and freshly chopped dill are mixed with chopped hard-boiled eggs. Top with a sprinkle of paprika, and enjoy your decadent, protein-filled egg salad.

All the deliciousness, none of the fuss.

Serve it on a croissant for brunch, over toasted sourdough for lunch, or with crackers as an appetizer.

Deviled Egg Salad is everything you love about a deviled egg — in classic egg salad form. 

Creamy mayo, tangy Dijon mustard, and freshly chopped dill are mixed with chopped hard-boiled eggs. Top with a sprinkle of paprika, and enjoy your decadent, protein-filled egg salad.

All the deliciousness, none of the fuss. 

Serve it on a croissant for brunch, over toasted sourdough for lunch, or with crackers as an appetizer.

Why KJ Loves

Deviled Egg Salad

The deviled egg obsession is high around here and I love that this deviled egg salad lets you eat allll the deviled eggs that your heart desires without all the hard work! Plus, no one will be judging you if you were to swipe the last deviled egg because how are they gonna know if it’s in salad form…

The “Easy” Button: Deviled Egg Salad

If you’re a deviled egg fan — but NOT a fan of painstakingly peeling and piping every single egg — this is the egg salad recipe for you. 

 Every year at Easter, my mother-in-law makes sheet pan loads of her iconic deviled eggs, and we devour every last one. 

I created this deviled egg salad to get as close to her scrumptious deviled eggs as possible. I have to say…she has far more patience and love than I do to pipe all those eggs! 

This recipe is so good that my husband and I fought over the last bite. He specifically told me that I couldn’t give away the leftovers (let’s be honest, there was never a chance of leftovers anyway!)

Hard Boiling Eggs for Deviled Egg Salad 

With this simple method, you’ll have perfect hard-boiled eggs ready to peel. 

  • Place all your eggs into a saucepan and cover with water.
  • Bring to a low boil for a few minutes. 
  • Cover with a lid, turn off the heat, and allow the eggs to sit for 10-12 minutes. 

I love using my smaller Le Creuset Dutch oven for the job!

If you would rather use your Instant Pot, check out this method for making pressure cooker hard-boiled eggs

Up next: peeling. I usually don’t have much patience with this step. The good thing is, the eggs don’t need to be perfectly peeled! They are going to be chopped up anyway.

Easy button.

Deviled Egg Salad Ingredients

After you’ve hard-boiled the eggs, it’s time to prepare the egg salad. Here is what you will need:

Mayo

Use whatever kind of mayo you like

Dijon mustard

Using Dijon gives this egg salad recipe a little extra zing! 

Fresh dill

A total game-changer! To prepare this fresh herb, wash and dry the dill. Then, gently pull the leafy parts away by running your fingers down the stem. Chop the leaves and discard the stem. 

Paprika

An essential ingredient to make the egg salad “deviled.”

Salt and pepper

How to Serve Deviled Egg Salad

Since I’ve already told you how good this stuff is, it’s time to get eating, right? Here are a few ideas to get you started. (Or, honestly, just grab a spoon and eat it straight out of the fridge!)

Deviled Egg Salad Sandwich

Serve the egg salad on a croissant or buttered sourdough bread. You could also layer on greens, tomato, or bacon. 

Egg Salad Lettuce Wraps

For a gluten-free way to serve egg salad, spoon into lettuce for wraps! 

Appetizer Time

Serve this recipe with crackers, toasted baguette slices, or veggies for an easy appetizer. 

Other Sides

For breakfast or brunch, fry up some bacon and serve with a biscuit. You could also serve egg salad with a green side salad, chips, fresh fruit, or a cup of soup.  

Extra Add-Ins

Want to shake things up? Try adding these ingredients for a little extra pizazz:

  • Bacon bits
  • Diced celery
  • Diced red onions
  • Chives
  • Cayenne pepper

Deviled Egg Salad FAQ

Is it best to make deviled egg salad the day before?

Chilling your egg salad in advance usually improves its overall flavor. However, you can also make it the day you want to serve it and chill it for several hours in advance. 

How long is deviled egg salad good in the fridge?

Your egg salad should be good in the fridge for 3-5 days. 

What makes this egg salad “deviled”?

“Deviled” refers to a dish that is highly seasoned or spiced. This egg salad uses ingredients typically found in deviled eggs, like mustard and paprika, making it more of a “deviled” egg salad. 

Is deviled egg salad gluten-free?

Deviled egg salad is gluten-free, low-carb, and high-protein!

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Deviled Egg Salad


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Deviled Egg Salad is everything that is loved about a deviled egg in a classic egg salad form. Creamy mayo, Dijon mustard and fresh dill are mixed together with chopped hard boiled eggs until perfectly decadent. Top with a sprinkle of paprika to give it the extra touch! A delicious way to enjoy a deviled egg without all the fuss!


Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayo
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 2 teaspoons fresh dill, chopped
  • 1/4 teaspoon paprika

Instructions

  1. Gently add the eggs together in a saucepan and cover with water. Bring to a low boil over medium heat and allow to boil for a few minutes. Turn off the heat, cover with a lid and allow the eggs to sit for 10-12 minutes. Drain and transfer to an ice bath or run cold water on them to cool them down.
  2. Peel the hard boiled eggs once they are cool, roughly chop and add them to a mixing bowl. Add in the mayo, Dijon mustard, salt, dill and paprika. Gently stir to combine. I like to have a mixture of larger and smaller egg pieces for texture and creaminess.
  3. Dig right in for room temperature egg salad, or refrigerate for at least 30 minutes and up to 24 hours in advance. Garnish with additional dill and paprika if desired.

Notes

  • Serve this egg salad as an appetizer with crackers or garlic bread, as breakfast with bacon and biscuits or as lunch as a sandwich!
  • Leftovers can be stored in an air-tight container in the refrigerator for 2-3 days.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

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1 Comment

  1. Lisa Kelly

    Wow! This was the best egg salad me and my husband have ever had. I will make this again soon .

    Reply

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