The Best Deviled Egg Salad
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!
You Will Love This
- It’s a quick and easy recipe! You only need hard-boiled eggs and some pantry staples to make the best and easiest egg salad ever! It comes together in under 20 minutes (or even less if you have the eggs boiled ahead of time). This will quickly become one of your favorite go-to sandwiches for a quick and simple breakfast, lunch, or dinner!
- The ingredient list is short and sweet! Do you have leftover Easter eggs coming out your ears? This egg salad is a great way to use them up! You only need 6 eggs, mayo, Dijon mustard, some vinegar, paprika, salt, and pepper.
- It combines the best of both worlds! If you love deviled eggs and egg salad, this recipe is for you! Enjoy plain or on a toasted croissant with paprika, cracked pepper, and chives!
Ingredients & Substitutions
- Hard Boiled Eggs — Boil fresh eggs in 12 minutes or less — depending on your yolk preference — or use leftover Easter eggs! Alternatively, any egg will work here. Duck or quail would have a richer egg flavor from the yolks containing more protein.
- Wet Ingredients — This deviled egg recipe features classic egg salad mix-ins like mayonnaise, Dijon mustard, and white or balsamic vinegar. If you prefer another mustard to Dijon like yellow or whole grain, feel free to swap it!
- Dry Seasonings — To make this a deviled egg recipe, I like to add some paprika in the salad and as a garnish, along with kosher salt and freshly cracked black pepper. To achieve a smokier flavor, use smoked paprika and some chile powder.
Instructions
Add eggs to a sauce pan. Bring to a boil, cover, and cook for 12 minutes.
Drain hot water from the pan and run cold water over the eggs. Gently peel each egg and cut it in half lengthwise.
Add them to a large bowl along with mayo, Dijon mustard, white balsamic (or white wine) vinegar, paprika, and a large pinch of salt and pepper.
Use a fork to gently mash the eggs into bite-size pieces, while combining everything else.
Serve on croissant rolls and garnish with fresh chives and a pinch of paprika! Or even pile it high on a crunchy crostini for a quick party appetizer!
Tips
- 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!
Variations
- Make this deviled egg salad spicy with the addition of red pepper flakes, cayenne pepper, chile powder, or some diced jalapenos!
- Looking for more traditional egg salad flavors? Stir in some minced Kosher dill pickles, diced celery, and a small pour of pickle juice.
- Love avocado? Swap it for the mayo! You could simply mash an avocado or two until creamy, or take it up a notch with my favorite avocado sauce.
- Make your egg salad sandwich a deluxe with a slice or two of your favorite cheese, some leafy lettuce, some pickle chips, coleslaw, and a couple fresh tomato slices! And serve with fresh fruit or your favorite potato chips!
- If you’re doing keto or prefer low carb options, try this deviled egg salad in a lettuce wrap instead of a croissant!
Make-Ahead and Storage
- Make-Ahead: This easy deviled egg salad recipe is the perfect make ahead lunch! It will stay good in the fridge for 4-5 days and the flavors just get better with time. My only suggestion is that if you’re making this ahead of time, be sure to season to taste with salt before serving.
- Storage: Store leftover deviled egg salad in an airtight container in your refrigerator for 4-5 days. It will develop an eggy or sulfurous odor (so make sure the lid is tightly sealed) but it’s still delicious!
FAQ
This recipe is made with super simple ingredients. Just boil and peel your hard boiled eggs, then mash eggs and mix with mayonnaise, Dijon mustard, white balsamic vinegar, paprika, salt, and pepper, and enjoy! For best flavor, let it sit in the fridge for a couple hours or overnight. This helps the deviled egg salad marinate and enhances the flavors of all the ingredients.
Through much trial and error, I’ve found that the best way to get that perfect hard boil is to add the eggs to a saucepan, fill the pan with water until it covers the eggs by an inch. Bring to a boil, cover with a lid, and turn off the heat but leave the saucepan on the burner. Cook for 12 minutes exactly, then drain and run the eggs under cold water and peel while they’re still warm. No ice bath necessary!
If you’re not a fan of mayo, you could swap it out for some freshly mashed avocado. This will turn the egg salad a pale green, which is a fun change of pace from regular egg salad!
Easy Salad Recipes
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Deviled Egg Salad
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!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2–4 servings 1x
- Category: Main Dish – Salad
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 eggs
- 5 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white balsamic or white wine vinegar
- 1/4 teaspoon paprika
- Kosher salt
- fresh cracked pepper
For serving:
- croissants
- fresh chopped chives
- a sprinkle of paprika
Instructions
- Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
- Bring to a boil. Cover and turn off heat. Leave pan on the burner.
- Let eggs sit in the covered pan for 12 minutes.
- 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.
- Gently peel eggs and slice them in half.
- Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
- Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
- Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!
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!
Oh wow! Not only is the egg salad delicious alone or in a sandwich but to be able to refrigerate it up to 3 days before using is perfect for us when we go camping or have friends over for lunch and there’s no time to prepare a sandwich on the day they arrive. I love it! Thank you.
Great Deviled egg salad recipe! I made it for a church luncheon, everybody loved it.
I am so glad that you enjoyed this recipe, Kathy! Thanks for leaving a review!
Delish recipe! One change I made was to substitute Miracle Whip for all the Mayo. That’s just my preference – I like the added tang of the MW. My hubby mixes 1/2 Mayo and 1/2 Miracle Whip. It’s fun to try new versions…
YUM! I grew up eating my grandpa’s egg salad and he always made it with Miracle Whip – I love that extra tang too! So glad you enjoyed this recipe, Mary Kay!
You’re too much! 🙂
The egg salad combines the best of both worlds – tangy Dijon and paprika flavored deviled eggs with creamy, delicious egg salad! This is a recipe your family will ask for again and again!