There’s something undeniably comforting about a good egg salad. It’s a classic dish that brings back memories of picnic lunches, family gatherings, or simply sitting at the kitchen table with a fresh loaf of bread. Deviled egg salad takes this humble classic to the next level, combining the creamy richness of egg salad with the tangy, slightly spicy kick of deviled eggs. It’s a recipe that feels both nostalgic and a little fancy, perfect for sprucing up a weekday lunch or impressing guests at a brunch.

This version is not just about taste but also texture and versatility. You can scoop it onto toast, spoon it into lettuce wraps, or enjoy it as a dip with crackers or veggies. However you serve it, this egg salad is guaranteed to be a hit.

Why You’ll Love This Recipe:

Quick and Easy: Ready in under 30 minutes with just a few steps.
Versatile: Serve it on bread, in wraps, or over greens for a hearty salad.
Perfect for Any Occasion: Great for meal prep, casual lunches, or fancy brunch spreads.
Packed with Flavor: The mustard, paprika, and relish create a bold, tangy profile that elevates this dish beyond the ordinary.

Save it before it’s gone—pin this recipe on Pinterest and inspire others to cook!

Ingredients You’ll Need:

Hard-Boiled Eggs: 6 large eggs
Mayonnaise: ⅓ cup
Yellow Mustard: 1 ½ teaspoons
Dijon Mustard: 1 teaspoon
Sweet Pickle Relish: 1 ½ tablespoons
Paprika: ½ teaspoon
Salt: ¼ teaspoon (or to taste)
Ground Black Pepper: ⅛ teaspoon (or to taste)
Fresh Parsley: For garnish (optional)

How to Make Deviled Egg Salad:

Step-by-Step Instructions:

Start with Perfect Hard-Boiled Eggs
Place your eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then turn off the heat, cover, and let the eggs sit for about 10-12 minutes. Drain and cool them under cold water or an ice bath to stop the cooking. Peel the eggs and set them aside.

Tip: Older eggs are easier to peel than fresh ones, so plan accordingly.
Prepare the Base
In a medium mixing bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, paprika, salt, and pepper. This mixture is the heart of the deviled egg flavor.
Chop the Eggs
Roughly chop your hard-boiled eggs into bite-sized pieces. For a more rustic salad, keep the pieces chunkier. If you prefer a smoother texture, mash the eggs slightly with a fork.
Combine and Toss
Gently fold the chopped eggs into the mayonnaise mixture until everything is evenly coated. Be careful not to overmix—you want the eggs to maintain some texture.
Chill and Serve
Cover the bowl and refrigerate the egg salad for at least 20 minutes to allow the flavors to meld together. Garnish with fresh parsley and an extra sprinkle of paprika before serving.

Helpful Tips:

Customize the Texture: Adjust the egg chopping to your preference. Chunky pieces work great for sandwiches, while a finer chop is ideal for spreading on crackers.
Add Some Crunch: For extra texture, toss in diced celery or green onions.
Meal Prep Win: This salad keeps well in the fridge for up to 3 days, making it an excellent option for make-ahead lunches.
Serving Ideas: Try serving it in lettuce cups for a light, low-carb option or spoon it onto a croissant for an indulgent sandwich.

Recipe Details:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Lunch, Salad
Method: Mixing
Cuisine: American
Diet: Vegetarian

Notes:

Feel free to adjust the seasoning based on your taste. A pinch more paprika or mustard can amplify the flavor.
For an extra kick, add a dash of hot sauce to the mayo mixture.

Nutritional Information:

(Per serving)

Calories: ~190
Protein: ~10g
Fat: ~15g
Carbohydrates: ~2g

Frequently Asked Questions:

1. Can I make this ahead of time?
Absolutely! This salad tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator.

2. Can I use another type of mustard?
Yes! If you prefer a spicier kick, swap the yellow mustard for spicy brown or stone-ground mustard.

3. What’s the best way to serve this salad?
It’s delicious on its own, but try it on toasted bread, in a wrap, or even as a topping for a baked potato.

Storage Instructions:

Store your deviled egg salad in an airtight container in the refrigerator for up to 3 days. Be sure to give it a quick stir before serving to redistribute the dressing.

Related Recipes:

If you loved this deviled egg salad, try these recipes for more creamy, tangy goodness:

Conclusion:

Deviled egg salad is more than just a recipe; it’s a delicious way to turn simple ingredients into something truly special. Whether you’re whipping it up for a quick weekday lunch or sharing it at a family gathering, this salad is sure to bring a smile to everyone’s face. Give it a try and let it become a staple in your kitchen, too!

Deviled Egg Salad: A Creamy, Tangy Delight Perfect for Any Occasion

Author: Diane M

Print Recipe

Description

This version is not just about taste but also texture and versatility. You can scoop it onto toast, spoon it into lettuce wraps, or enjoy it as a dip with

Ingredients

Hard-Boiled Eggs: 6 large eggs
Mayonnaise: ⅓ cup
Yellow Mustard: 1 ½ teaspoons
Dijon Mustard: 1 teaspoon
Sweet Pickle Relish: 1 ½ tablespoons
Paprika: ½ teaspoon
Salt: ¼ teaspoon (or to taste)
Ground Black Pepper: ⅛ teaspoon (or to taste)
Fresh Parsley: For garnish (optional)

Instructions

Start with Perfect Hard-Boiled Eggs
Place your eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then turn off the heat, cover, and let the eggs sit for about 10-12 minutes. Drain and cool them under cold water or an ice bath to stop the cooking. Peel the eggs and set them aside.Tip: Older eggs are easier to peel than fresh ones, so plan accordingly.
Prepare the Base
In a medium mixing bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, paprika, salt, and pepper. This mixture is the heart of the deviled egg flavor.
Chop the Eggs
Roughly chop your hard-boiled eggs into bite-sized pieces. For a more rustic salad, keep the pieces chunkier. If you prefer a smoother texture, mash the eggs slightly with a fork.
Combine and Toss
Gently fold the chopped eggs into the mayonnaise mixture until everything is evenly coated. Be careful not to overmix—you want the eggs to maintain some texture.
Chill and Serve
Cover the bowl and refrigerate the egg salad for at least 20 minutes to allow the flavors to meld together. Garnish with fresh parsley and an extra sprinkle of paprika before serving.

Notes

Feel free to adjust the seasoning based on your taste. A pinch more paprika or mustard can amplify the flavor.
For an extra kick, add a dash of hot sauce to the mayo mixture.