All the bold, creamy flavor of deviled eggs—turned into a simple, satisfying egg salad you can scoop, spread, or sandwich!
💬 Introduction: Deviled Eggs, Reimagined
If you love deviled eggs but hate the fuss of piping filling into tiny whites, this recipe is your shortcut to that same irresistible flavor—with way less work. Creamy, tangy, a little zippy, and totally addictive—this Easy Deviled Egg Salad takes the best parts of the classic appetizer and turns them into a crave-worthy lunch.
I started making this egg salad after every holiday that involved hard-boiled eggs. One day, I mixed up my deviled egg filling, folded in chopped whites, and bam—the ultimate lazy deviled egg was born.
🛒 Key Ingredients (with Descriptions)
Hard-Boiled Eggs
The heart of the dish. Use 6–8 eggs for a good batch. Cook, cool, and peel—chop roughly or mash slightly depending on desired texture.
Mayonnaise
Adds creaminess and binds everything together. A good-quality mayo makes a big difference here.
Dijon Mustard
Gives that signature deviled egg tang. You can also use yellow mustard for a milder, more nostalgic flavor.
Apple Cider Vinegar or Pickle Juice
Brightens the salad and adds that gentle tang you expect in deviled eggs. Pickle juice gives it extra zing!
Paprika
For that smoky, classic touch. A pinch goes a long way. Smoked paprika adds a savory layer.
Optional Add-Ins
Chopped dill pickles, green onions, fresh dill, or a little hot sauce for heat.
👩🍳 Step-by-Step Instructions
- Boil and Cool the Eggs
Place eggs in a pot, cover with cold water, bring to a boil, then cover and turn off the heat. Let sit 10–12 minutes, then cool in ice water before peeling. - Chop the Eggs
Peel and chop the eggs. You can go fine or chunky depending on your texture preference. - Mix the Dressing
In a bowl, stir together mayo, mustard, vinegar (or pickle juice), paprika, salt, and pepper. Taste and adjust—this is your flavor base! - Combine
Fold the chopped eggs into the dressing. Add any optional mix-ins like chopped pickles or herbs. - Chill and Serve
Let it rest in the fridge for 15–30 minutes to develop flavor. Then serve it up however you like!
🍞 Serving Suggestions
- Sandwich Style: Layer on toasted bread or croissants with lettuce and tomato.
- Scoop It: Serve with crackers or cucumber slices for a low-carb snack.
- Lettuce Cups: Spoon into crisp romaine leaves for a fresh, crunchy bite.
- Easter Brunch Platter: Add to a charcuterie board or serve with bagels and toast points.
🧊 Storage & Reheating Tips
Refrigeration
Store in an airtight container for up to 3 days. Stir before serving as the dressing may settle.
Freezing
Not recommended—egg salads do not freeze well due to texture changes.
🌟 Final Thought
This Easy Deviled Egg Salad is creamy, comforting, and just a little fancy. Whether you’re repurposing Easter eggs or just craving a deviled egg fix, this simple twist turns humble ingredients into a flavorful, fuss-free meal.
Let me know in the comments how you like yours—classic or with a spicy kick!
❓ FAQ Section
Can I use Greek yogurt instead of mayo?
Yes! It will be tangier and lighter in calories—great for a healthier version.
How do I make it spicy?
Add a dash of hot sauce, sriracha, or finely diced jalapeños.
What herbs go best with this?
Fresh dill, parsley, or chives all work beautifully.
📋 Recipe Card
Easy Deviled Egg Salad
🕒 Prep Time: 10 minutes
🥚 Cook Time: 10 minutes (for boiling eggs)
🍽 Servings: 4
Ingredients:
- 6–8 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or pickle juice
- 1/4 tsp paprika
- Salt and black pepper to taste
- Optional: 2 tbsp chopped dill pickles, 1 tbsp fresh dill, or a dash of hot sauce
Instructions:
- Boil and peel the eggs, then chop to desired texture.
- In a bowl, mix mayo, mustard, vinegar, paprika, salt, and pepper.
- Add chopped eggs and mix gently until coated.
- Stir in any optional add-ins.
- Chill for 15–30 minutes before serving.
🔢 Nutrition Info (Per Serving – Approximate)
- Calories: 185
- Carbs: 1g
- Fat: 15g
- Protein: 10g
- Sugar: 0g
- Sodium: 280mg