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Deviled Egg Salad

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5 from 4 reviews

This deviled egg salad takes just over 15 minutes from start to finish and combines the tried and true flavors of deviled eggs with the classic, creamy deliciousness of egg salad. It’s quick, easy and a great way to use up those leftover Easter eggs! But honestly, you’ll find yourself making this recipe all year round – I guarantee it!

Ingredients

Scale

For serving:

  • croissants
  • fresh chopped chives
  • a sprinkle of paprika

Instructions

  1. Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
  2. Bring to a boil. Cover and turn off heat. Leave pan on the burner. 
  3. Let eggs sit in the covered pan for 12 minutes.
  4. Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
  5. Gently peel eggs and slice them in half.
  6. Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
  7. Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
  8. Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!

Equipment

Notes

  • Don’t sweat it if your yolk turns green on the outside. It happens to everyone and it doesn’t taste any different. A quick Google search will tell you that this happens when the egg is cooked for too long at too high of a temperature. I swear I cook them the same way every single time and sometimes they turn green and sometimes they don’t. Either way, they taste DELICIOUS in this egg salad!
  • Some recipes recommend separating the egg whites from the egg yolks and then chopping the whites and combining the yolks with the other ingredients. Then combining the yolk mixture with the chopped whites. I prefer to just mix everything together in one bowl. I’ve tried both ways and I haven’t found a huge difference plus it saves a ton of time just to mash it all together at once.
  • For the best flavor, I’d recommend refrigerating the egg salad for at least 30 minutes before serving. However, if I’m being honest, I literally can NEVER wait that long. But I’d have to admit that it does taste even better the next day. I’m sure it’s got something to do with the flavors marinating and becoming stronger and deeper.
  • Jazz up your egg salad if you’re feeling it! Feel free to add diced onion or diced celery if you’re looking for a crunchy element in this egg salad. It sounds crazy, but replacing the vinegar in this recipe with pickle juice is actually one of my favorite ways to enjoy egg salad. It gives it a little acidity with that signature dill kick! Also, bacon obviously makes everything better and this egg salad is no exception. A few strips of crispy bacon or a handful of crumbled bacon would make this egg salad shine!

Nutrition

Find it online: https://midwestfoodieblog.com/deviled-egg-salad/