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Devilled Egg Salad in a large bowl garnished with dill and chives. Two spoons are digging in.

Deviled Egg Salad Recipe

When you're craving something easy and satisfying, this deviled egg salad recipe hits the spot because it's hearty, versatile and comes together with minimal prep time. Anticipate an easy egg peel using my fuss free method! This recipe for deviled egg salad is vegetarian and easily gluten free. | See blog post for questions answered and variations on this recipe.
Course Dinner, Lunch
Cuisine American, Vegetarin
Keyword Deviled Egg Salad, Recipe for Deviled Egg Salad
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 4 Servings
Calories 221kcal
Author Traci York | Vanilla And Bean


  • 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


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.


For A Deviled Egg Salad Sandwich: grab your favorite sandwich bread, like Multigrain Sourdough BreadGluten 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.
Recipe inspired by my mom's deviled egg recipe. 


Serving: 1serving | Calories: 221kcal | Carbohydrates: 3g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 427mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg