Deviled Egg Salad

Deviled Egg Salad brings together two beloved classics—deviled eggs and traditional egg salad—into one delicious dish. Imagine creamy, flavorful egg salad made with chopped hard-boiled eggs, mayonnaise, mustard, and a delightful mix of spices. It’s the kind of dish that not only fills you up but also warms your heart with savory memories. Whether you’re making it for a family gathering, a picnic, or just a casual lunch, it’s sure to win over everyone at the table.

What’s more, this Deviled Egg Salad is incredibly versatile. You can spread it on sandwiches, use it as a dip for fresh veggies, or simply enjoy it right out of the bowl with a fork. It’s a joy to prepare, easy to customize, and a fantastic way to whip up something quick without sacrificing flavor. So grab your apron, and let’s get cooking!

What is Deviled Egg Salad

Deviled Egg Salad is a delightful mash-up of two classic party favorites: deviled eggs and traditional egg salad. This creamy, flavorful dish combines chopped hard-boiled eggs with mayonnaise, mustard, and a medley of spices, creating a texture and taste that’s simply irresistible. It’s often elevated with crunchy vegetables and can serve as a versatile spread for sandwiches or a refreshing dip for veggies.

Why You’ll Love This Deviled Egg Salad

This Deviled Egg Salad is not just about the flavors; it’s about the memories it sparks—family picnics, potlucks, and casual get-togethers. Quick to prepare and easy to customize, it will quickly become a household favorite. Plus, it makes meal prep simple, allowing you to whip up a large batch ahead of time. A crowd-pleaser that caters to both traditionalists and those looking for a fresh take, this recipe embodies comfort food at its finest.

Ingredients for Deviled Egg Salad

• 12 large eggs
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• ¾ teaspoon paprika (smoked paprika optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½-1 teaspoon hot sauce (e.g., Tabasco or Sriracha, adjust to taste)
• 1 cup finely diced celery
• ⅓ cup finely chopped green onion
• For garnish: sliced green onion and paprika

How to Make Deviled Egg Salad

Boil and Chill the Eggs

Start by placing the eggs in a single layer within a large saucepan and covering them with water. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat and let the eggs sit in the hot water for 10-12 minutes. While waiting, prepare a large bowl filled with ice water. After the time is up, transfer the eggs into the ice bath and let them cool for about 10 minutes before peeling.

Prepare the Eggs

Once peeled, roughly chop the eggs and place them in a large mixing bowl. For a quicker method, you can use a pastry cutter to chop the eggs directly in the bowl, making cleanup easier.

Whisk the Sauce

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, paprika, and hot sauce until the mixture is smooth and creamy.

Combine and Chill

Add the finely diced celery and the chopped green onions to the bowl with the eggs. Gently toss in the mayo mixture, ensuring all the ingredients are well combined and coated. For the best flavor, chill the egg salad in the refrigerator for at least one hour (optional but recommended).

Serve and Garnish

When ready to serve, scoop the Deviled Egg Salad into your favorite serving dish. Garnish with extra sliced green onions and a sprinkle of paprika to add a pop of color and flavor.

Serving Suggestions

This delicious salad has endless serving possibilities:

• Serve as a sandwich filling on whole-grain bread or croissants for a satisfying lunch.
• Enjoy as a dip with crackers, pita chips, or fresh veggies; it pairs perfectly with crisp options.
• Use it as a filling for stuffed avocados or tomatoes, adding a delightful twist.

Tips for Success

Keep these handy tips in mind for the best experience:

• For easier peeling, use eggs that are slightly older (about a week).
• Adjust the level of hot sauce to suit your taste preference; a little goes a long way!
• Chill the salad for at least an hour; this allows the flavors to meld together beautifully.

Variations

Feeling adventurous? Try these fun variations:

• Substitute Greek yogurt for half of the mayonnaise for a lighter version that’s still creamy.
• Add chopped pickles or relish for an extra tangy flavor that surprises.
• Experiment with different herbs like dill or parsley for a fresh twist.

Storage Tips

You can store any leftovers in an airtight container in the refrigerator for up to 4 days. If the salad appears a little dry after storage, just stir in a bit of additional mayonnaise or yogurt before serving. This simple touch revives it perfectly!

Pairing Ideas

Pair your Deviled Egg Salad with one or more of these delightful options:

• A crisp garden salad dressed in vinaigrette balances well with the richness of the egg salad.
• Refreshing fruit salad adds a sweet contrast that enhances the meal.
• Crunchy tortilla chips create a satisfying snack option alongside your salad.

FAQs

1. Can I make Deviled Egg Salad ahead of time?
Yes, you can prepare it a day in advance. It actually tastes better as the flavors blend together!

2. Can I freeze Deviled Egg Salad?
It is not recommended to freeze this salad as the texture of the eggs and mayonnaise can become unappetizing once thawed.

3. What should I serve with Deviled Egg Salad?
Great pairings include whole-grain toast, fresh salads, and assorted crackers.

4. How long can I store leftovers?
Leftovers can be safely stored in the refrigerator for up to 4 days.

5. Can I use different kinds of mustard?
Absolutely! You can experiment with any mustard you prefer, such as yellow or spicy brown for different flavor profiles.

Deviled Egg Salad is more than just a dish; it’s an experience full of flavor and nostalgia. The perfect blend of creamy and crunchy, this recipe is flexible enough to adapt to your tastes, making it ideal for everyday meals or special occasions. Enjoy a refreshing bowl of this deviled goodness, and let your taste buds celebrate!

More Easy Appetizers & Snacks Recipes:

• Cheesy Ranch Oven Roasted Potatoes
• Prosciutto Wrapped Asparagus
• Air Fryer Zucchini Chips
• Avocado Crema

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Deviled Egg Salad

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This Deviled Egg Salad combines two classic favorites into one delicious dish, offering creamy flavors and endless serving options. Quick to prepare and perfect for gatherings.

• Total Time: 27 minutes
• Yield: 4-6 servings 1x

Ingredients

Scale 1x2x3x

• 12 large eggs
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• ¾ teaspoon paprika (smoked paprika optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½–1 teaspoon hot sauce (e.g., Tabasco or Sriracha, adjust to taste)
• 1 cup finely diced celery
• ⅓ cup finely chopped green onion
• For garnish: sliced green onion and paprika

Instructions

• Boil and chill the eggs in water, then transfer to an ice bath after 10-12 minutes.
• Peel and chop the eggs, placing them in a mixing bowl.
• Whisk together mayonnaise, Dijon mustard, vinegar, salt, pepper, paprika, and hot sauce in a separate bowl.
• Combine the chopped eggs, celery, and green onions, then mix in the mayo mixture.
• Chill the salad for at least one hour before serving and garnish with green onions and paprika.

Notes

Use slightly older eggs for easier peeling.
Adjust hot sauce to your taste.
Chill for best flavor.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Calories: 300
• Sugar: 1
• Sodium: 500
• Fat: 20
• Saturated Fat: 4
• Unsaturated Fat: 16
• Trans Fat: 0
• Carbohydrates: 8
• Fiber: 1
• Protein: 12
• Cholesterol: 370