Creamy Deviled Egg Salad
This easy deviled egg salad combines the flavors of classic deviled eggs in a quick, creamy salad that’s perfect for sandwiches, wraps, crackers, or lettuce cups.
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1 teaspoon sweet pickle relish
- ½ teaspoon paprika, plus more for garnish
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon finely chopped chives or green onions (optional)
Instructions
1. Hard-Boil the Eggs
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil, then cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.
2. Cool and Peel
Transfer the eggs to a bowl of ice water for 5–10 minutes. Peel and pat them dry.
3. Chop the Eggs
Roughly chop the eggs into bite-sized pieces and place them in a mixing bowl.
4. Make the Dressing
In a separate bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, pickle relish, paprika, garlic powder, salt, and pepper until smooth.
5. Combine
Pour the dressing over the chopped eggs and gently fold everything together until the eggs are evenly coated. Stir in the chives or green onions, if using.
6. Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Serving Ideas
- Spoon onto toasted bread for a sandwich.
- Serve with crackers or pita chips.
- Fill lettuce leaves for a low-carb meal.
- Add to a wrap with lettuce and sliced tomatoes.
- Enjoy as a side dish at picnics or barbecues.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Do not leave egg salad at room temperature for more than 2 hours (or 1 hour if it’s very hot).
Tips
- For extra crunch, add finely diced celery or red onion.
- A dash of hot sauce or cayenne pepper adds a little heat.
- Smoked paprika gives the salad a deeper, smoky flavor.
- Fresh dill or parsley can brighten the flavor.
