This creamy deviled egg salad mixes hard-boiled eggs with mayo, mustard, and a sprinkle of spices. It’s perfect as a sandwich filling or a tasty dip!
Honestly, I could eat this stuff all day! It’s so easy to whip up, and a great way to use up those extra eggs sitting in the fridge. Yum! 😋
I love serving it on fresh bread or with crunchy crackers. It’s always a hit at parties and makes for a quick lunch on busy days!
Ingredients & Substitutions
Eggs: Large eggs are the star here! If you’re looking for a healthier option, consider using egg whites only. However, I find the creaminess of whole eggs really enhances the flavor, and you can use leftovers from other dishes too.
Mayonnaise: Traditional mayo adds creaminess. If you’re vegan or avoiding eggs, try using avocado or a vegan mayo instead. Greek yogurt is another tasty alternative for a tangy twist.
Dijon Mustard: This gives a nice zing! If you don’t have Dijon, regular mustard or even spicy brown mustard can work. I love the depth Dijon adds, but don’t hesitate to adjust based on your taste.
Dill Pickles: They add crunch and tang! If you don’t like pickles, try capers or chopped green olives for a different flavor. I think pickles add the perfect bite!
Fresh Herbs: Dill is my favorite for this recipe. If you can’t find it, fresh parsley or even basil can be a lovely substitute. The freshness makes a difference!
How Do You Cook Perfect Hard-Boiled Eggs?
Cooking hard-boiled eggs might seem simple, but a few steps make it foolproof. Follow these tips to avoid overcooked rubbery eggs.
- Start with cold eggs in a pot covered with water. Ensure the water level is about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the pot and disable the heat. Let them sit undisturbed for 10-12 minutes.
- For easy peeling, immediately transfer the eggs to an ice bath. This cools them down and prevents the green ring from forming around the yolk.
By following these steps, you’ll always have perfectly cooked eggs ready for your deviled egg salad!
How to Make Delicious Deviled Egg Salad?
Ingredients You’ll Need:
For the Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp paprika, plus extra for garnish
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
- 2 tbsp dill pickles, finely chopped
- 2 tbsp fresh dill or parsley, chopped
- 2 tbsp green onions or chives, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the egg salad, plus an additional 30 minutes to chill in the fridge. The total time is around 45 minutes. Perfect for a quick lunch or a tasty side dish!
Step-by-Step Instructions:
1. Cooking the Eggs:
Start by placing the eggs in a pot and covering them with water. Make sure the water is about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it starts boiling, cover the pot and take it off the heat. Let the eggs sit in the hot water for 10-12 minutes for perfect hard-boiled eggs.
2. Cooling and Peeling the Eggs:
After the cooking time is up, carefully drain the hot water and transfer the eggs into a bowl filled with ice water. This will help them cool quickly and make peeling easier. Let them cool for about 5-10 minutes before peeling the shells off.
3. Mixing the Ingredients:
Once peeled, chop the eggs into bite-sized pieces and place them in a large mixing bowl. In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth. This creamy mixture will add flavor to your salad!
4. Combining Everything:
Add the chopped celery, dill pickles, fresh herbs (dill or parsley), and green onions to the bowl with the eggs. Pour the mayonnaise mixture over the egg mixture and gently fold everything together until it’s well combined, making sure not to mash the eggs too much.
5. Chilling and Serving:
Give your salad a taste and adjust the seasoning with more salt, pepper, or paprika if needed. Once you’re happy with the flavor, cover the bowl and chill it in the fridge for at least 30 minutes. This lets the flavors meld beautifully. When you’re ready to serve, enjoy it on its own or as a tasty sandwich filling, garnished with a sprinkle of paprika and fresh herbs.
Can I Use Egg Substitutes for This Recipe?
While this recipe is designed around traditional eggs, you can use egg substitutes such as tofu or chickpea flour for a vegan version. If you’re using silken tofu, blend it until smooth and mix in the other ingredients to mimic the creamy texture!
How to Store Leftover Deviled Egg Salad?
Store any leftover deviled egg salad in an airtight container in the fridge for up to 3 days. To keep it fresh, press a piece of plastic wrap directly onto the surface of the salad before sealing the container.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the deviled egg salad a day in advance. Just be sure to keep it refrigerated in an airtight container and stir gently before serving to reconstitute any ingredients that may settle.
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier or dairy-free option, try using Greek yogurt or mashed avocado instead of mayonnaise. This will change the flavor a bit, but both work well to maintain creaminess.
