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Deviled Egg Salad

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!

Every year for Easter, my mother-in-law has to make sheet pan loads of her iconic deviled eggs because we devour them all! With her scrumptious recipe in mind and my mouth salivating, I created this Deviled Egg Salad to get as close to her deviled eggs as possible. I have to say this, she has far more patience and love than I do to pipe all those eggs! 

How to Hard Boil the Eggs

When it comes to hard boiling eggs, the easier the better for me. With this simple method, you’ll have perfectly hard boiled eggs ready to peel! 

  1. Place all your eggs into a sauce pan and cover with water.
  2. Bring to a low boil for a few minutes. 
  3. Cover with a lid, turn off the heat and allow the eggs to sit for 10-12 minutes. Voila! 

Up next, the peeling part – which I tend to not have much patience with haha! Good thing is though, if the eggs are perfectly peeled, that’s ok! They are going to be chopped up anyways.

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

Ingredients Needed for Deviled Egg Salad

After you have hard boiled the eggs, it’s time to prepare the egg salad! Here is what you will need for this part:

  • Mayo
  • Dijon mustard
  • Fresh dill – this is a total game changer!
  • Paprika
  • Salt and pepper

The result: a creamy and decadent egg salad that is irresistible. Trust me, I ate almost all of it just by myself!

How to Serve Deviled Egg Salad

Since I’ve already told you how good this stuff is, it’s time to get to eating, right?! Good thing is, there’s several different ways you can serve this egg salad. Here’s some ideas:

  • Appetizer: serve with crackers or garlic bread for the ultimate bite!
  • Breakfast: fry up some bacon and serve with a biscuit!
  • Lunch: make an egg salad sandwich! I like to layer sourdough bread (buttered, of course), greens, and egg salad. 

This recipe is so good that my husband and I fought over the last bite. That mean’s it’s a good one haha! He specifically told me that I couldn’t give the leftovers away on this one, but there wasn’t even the chance to have leftovers. Try this Deviled Egg Salad for yourself to see what the fuss is all about!

Looking for other holiday recipes? Look here!

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Deviled Egg Salad


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • 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.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

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