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Deviled Egg Salad

Deviled egg salad made with hard-boiled eggs chopped and folded into a creamy yolk mixture with Dijon, relish, and vinegar. Chill it for a chunky, scoopable salad dusted with paprika and fresh chives.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Deviled Egg Salad
  • 10 large eggs Hard-boiled until fully set.
  • 0.5 cup mayonnaise Helps create a creamy yolk dressing.
  • 1 tbsp Dijon mustard Adds tang and deviled-egg flavor.
  • 1 tbsp sweet pickle relish Brings sweetness and crunch.
  • 1 tsp white vinegar Brightens the filling.
  • 1 celery stalk, finely diced Adds crisp texture.
  • 2 tbsp red onion, finely minced Provides mild bite.
  • 0.25 tsp salt Season to taste as written.
  • 0.125 tsp black pepper Season to taste as written.
  • Paprika for garnish Optional to taste; dust before serving.
  • fresh chives for garnish Optional to taste; chop and scatter on top.

Equipment

  • 1 Dutch oven

Method
 

Cook and chill the eggs
  1. Place the eggs in a Dutch oven, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel them.
Make the deviled yolk dressing
  1. Separate the yolks and mash them with mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until creamy.
Build the egg salad
  1. Chop the egg whites.
  2. Fold the chopped egg whites, celery, and red onion into the yolk dressing.
  3. Chill the egg salad for 30 minutes, then dust with paprika and fresh chives and serve on bread, croissants, or in lettuce cups.

Notes

For the creamiest yolk base, mash until smooth before folding in the whites. Store covered in the refrigerator for up to 3 days; stir before serving. Freezing is not recommended due to texture changes after thawing. If you want a lighter version, swap mayonnaise for light mayonnaise (same amount) for a similar consistency.