When you’re craving something easy and satisfying, this deviled egg salad recipe hits the spot because it’s hearty, versatile and comes together quick. Anticipate an easy egg peel using my fuss free method! This this recipe for deviled eggs salad is vegetarian and easily gluten free. For a chickpea version of this recipe, check out my popular Smashed Chickpea Salad!
Why You’ll Love this Recipe for Deviled Egg Salad
If you’re a fan of hearty salads with egg, like in this Potato Salad with Olives and Egg, you’re going to enjoy this recipe! You may be wondering, is deviled egg salad easy to make? With my easy method of cooking and peeling hard cooked eggs, you’ll appreciate how simple it is to pull this classic together. Here’s why you should make it:
- Easy egg peeling – no more moon cratered hard cooked eggs
- Full of flavor
- Versatile – see my variations below!
- Adjustable to taste
- Low Carb
Too, if you enjoy making homemade bread, this recipe for deviled egg salad is a delight on Multigrain Sourdough Bread or Multigrain Sandwich Bread!
Ingredients You’ll Need
- Whole Eggs
- Mayonnaise – use your favorite. I like Vegenaise.
- Prepared Yellow Mustard – or try whole grain mustard
- Chopped Dill Pickles – or dill pickle relish (unsweetened) + pickle juice for the tang!
- Fresh Dill – dried may be subbed
- Fresh Chives
- Smoked Paprika
- Salt and Black Pepper
Quick Guide: How to Make Deviled Eggs Salad
Instead of hard boiled eggs, we’re making hard steamed eggs here for a fuss free egg peel. While the eggs are steaming, the other ingredients can be prepped and chopped. In summary, here’s how to make deviled egg salad (see recipe card for details):
- First, steam the eggs for just 13 minutes cook time.
- Second, chop the chives, pickles and dill and transfer to a large bowl.
- Third, place the now cooked eggs into an ice bath. Wait 13 minutes, then peel the eggs.
- Next, chop the eggs rough or fine and transfer them to a mixing bowl.
- Last, add the mayo, mustard, pickled juice, salt, pepper and paprika and mix.
Season to taste adding a pinch of cayenne or a glug to Tabasco for a bit of heat! Give this easy deviled egg salad at least 30 minutes in the fridge so the flavors can marry. Enjoy on toast, on a sandwich or lettuce wraps.
The Best Method for Cooking Hard Boiled Eggs for Easy Peeling!
Learning an effecient method of peeling hard cooked eggs was a revelation in my motivation to make egg salad. The tip came from America’s Test Kitchen in an episode with Elle Scott and Julia Davidson. They recommend steaming the eggs, verses boiling, and then cooling the cooked eggs in an ice bath.
If you’re like me and get frustrated at the thought of peeling hard boiled eggs then you’ll love the Test Kitchen’s method! I’ve tried every method out there with fresh and not so fresh eggs, and my eggs almost always looked like the moon’s cratered surface after peeling – what a waste all those egg whites stuck to the shells! But with ATK method, the egg shells are SOooo much easier to peel! It’s my go-to cooking method.
Variations on Deviled Egg Salad
- Spicy Egg Salad: add a pinch of cayenne or a few shakes of Tabasco for a little kick!
- Deviled-Egg Spread: chop the hard boiled eggs fine, then continue with the recipe.
- Deviled Egg Salad Sandwich: grab your favorite sandwich bread, like Multigrain Sourdough Bread, Gluten Free Sourdough Bread or yeasted soft Multigrain Sandwich Bread and spread the egg salad over one side. Enjoy simply, with microgreens or lettuce and a plump juicy tomato slice.
- Paprika Egg Salad: While this recipe includes paprika, add more to taste, starting with 1/8 teaspoon. Sprinkle it in, mix, then taste before adding more.
- Dijon Mustard Deviled Egg Salad: This recipe calls for prepared yellow mustard, however dijon is lovely in this recipe as well. If preferred, simply sub the yellow mustard for dijon, however because dijon mustard has added salt, omit the salt in the recipe and adjust to taste.
- Extra Creamy: Add a tablespoon or two more of mayo
Recipe FAQs
What’s the Difference Between Egg Salad and Deviled Eggs Salad?
Classic egg salad recipes include celery and onion and sometimes bacon. I took all the ingredients of my mom’s deviled eggs recipe and turned them into a deviled egg salad recipe which does not include celery, onion or bacon.
How Long Does Egg Salad Last in the Fridge?
You can store egg salad for up to four days in the fridge.
Is it Okay to Freeze Egg Salad?
I don’t recommend freezing this recipe because it unfavorably changes the texture of the deviled egg salad.
What Can I Add to Egg Salad?
To make this more of a classic egg salad recipe, you can add crunchy things, diced small and to taste such as celery, onion, or sweet bell pepper.
A Few Recipe Tips
- Chunky or Fine? I prefer a chunkier deviled egg salad here, but for a spreadable version, chop the eggs fine.
- Adjust to Taste: This is one of those recipes that can be easily adjusted to taste, especially where salt and pepper are concerned. If you want a little more zing, sprinkle in a bit more pickle juice.
- Put those Egg Shells to Work: Crush the egg shells then work them into your garden or potted plant’s soil. What would otherwise be waste is a valuable amendment to add to your soil.
- Egg Free: If you love this recipe, but cook for someone who doesn’t eat eggs, try my Smashed Chickpea Salad. It’s an egg free version of this recipe!
More Salad Recipes with Egg
Deviled Egg Salad Recipe
Ingredients
- 8 Whole Eggs large
- 1/4 cup (55 grams) Mayonnaise
- 2 teaspoons Prepared Yellow Mustard
- 1/3 cup (62 grams) Dill Pickles chopped fine
- 1 tablespoon + 1 teaspoon Pickle Juice
- 2 teaspoons Fresh Dill chopped, or sub 1/2 to 1 tsp dried dill (add more to taste)
- 2 tablespoons Fresh Chives chopped fine
- 1/4 + 1/8 teaspoon Fine Sea Salt
- 1/4 teaspoon Black Pepper ground
- 1/4 teaspoon Smoked Paprika
- Cayenne or Tabasco optional
Instructions
For the Eggs
- In a medium sauce pot fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the steamer basket, and lid. Set a timer for 13 minutes and steam the eggs.
- Meanwhile, prepare an ice bath in a medium bowl. Transfer the cooked eggs to the ice bath. Set a timer once again for 13 minutes and allow the eggs to cool.
- Peel the eggs by tapping the larger end of the egg on a hard surface, then roll the egg gently to crack the remaining surface. Remove the shell, then rough chop the cooked egg, leaving the eggs chunky (or fine chop for a more spreadable texture).
For the Salad
- While the eggs are steaming or cooling, to a medium mixing bowl, add the mayo, mustard, pickles, pickle juice, dill, chives, salt, pepper and paprika.
- Transfer the chopped eggs to the mixing bowl and mix throughly. The yolks will become creamy as you stir. Taste for seasoning adjustment, adding a sprinkle more of pickle juice for added tang, salt and/or pepper to taste. For a bit of heat, add a pinch of cayenne or a few glugs of Tabasco sauce.
- Refrigerate for at least thirty minutes (an hour if you have time) before enjoying so the flavors can marry.
To Store
- Store the deviled egg salad in a lidded container in the fridge for up to four days. You may notice the a bit of liquid forming in the bowl after 24 hours in the fridge. You can stir this back in or drain it off.
Tom and I both LOVE deviled eggs Traci, so this salad would be a hit with both of us! Thank you so much for the tip from ATK! I always get so frustrated when peeling eggs. I usually dread it. I’ll try it their way next time. Thanks!
No doubt, peeling eggs can be such a pain… especially if you want them to be pretty. We’re big fans too, so this method was such relief!! haha!