Deviled Egg Salad is the perfect spring side dish! It has the signature tang and smokiness of deviled eggs with the pillowy texture of egg salad, so you no longer have to choose between the two. Packed with fresh vegetables and dressed with a creamy sauce, you’ll love this take on the classic Easter dish.
In just half an hour, you can whip up and serve this deviled egg salad completely from scratch — and leftovers store really well for days to come. It’s a great recipe to serve for picnics and potlucks, a simple lunch, or a fancy meal (try it alongside your Easter ham!).
Why You'll Love this Deviled Egg Salad
- Best of both dishes. This deviled egg salad combines two beloved sides and incorporates the best of both of them — the ease and texture of egg salad with all the flavor and trimmings of deviled eggs! It’s the perfect combination.
- Quick and easy to make. If you can boil an egg and chop a vegetable, you can make this deviled egg salad. It takes just thirty minutes and requires almost no cooking (aside from boiling eggs). From there, it’s mostly just chopping and mixing!
- Perfect Easter side dish. Deviled eggs are practically mandatory at an Easter brunch, but this egg salad will have you never looking back. It’s faster and easier to make than deviled eggs but has all the classic flavors. Plus, you have more options to serve it with such as with crackers and veggies for dipping or in a sandwich.
Ingredient Notes
To make this delicious and easy Deviled Egg Salad, you will need the following ingredients (full measurements in recipe card below):
- eggs
- chives - green onions will also work. Just chop them finely.
- celery
- red bell pepper - you can also use orange or yellow bell pepper if you don’t have red bell pepper on hand.
- mayonnaise - homemade or store-bought mayo are both fine to use.
- Dijon mustard - stone ground mustard can be used in place of the Dijon mustard.
- lemon juice - fresh squeezed lemon juice has the best flavor and simplest ingredients, but you can use concentrate if necessary.
- paprika - you can also use chili powder or just a hint of cayenne pepper, but the taste will be altered slightly if you use a substitute.
- garlic powder - if you don’t have garlic powder, you can use half to one whole clove of garlic, minced finely.
- salt and pepper
You will also need measuring cups and spoons, medium saucepan, and mixing bowls.
How to Make the Best Deviled Egg Salad
- Boil eggs. Place eggs into a medium saucepan and cover completely with water by an inch. Bring to a boil over high heat. Then remove from heat, cover the saucepan with the lid, and set aside for 12 minutes in the boiling water. (You can also steam cook the eggs in a steamer basket for 15 minutes). Drain the water and fill with cold water to cool down the eggs quickly.
- Chop eggs and combine. Once eggs are cool, peel and finely chop them or use a grater to grate them. In a large mixing bowl, combine the chopped eggs, chives, celery, and bell pepper.
- Make sauce. In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, paprika, and garlic powder until smooth.
- Combine ingredients. Add the sauce to the egg mixture. Stir with a spoon to mix well. If salad seems dry, add a little more mayonnaise to reach desired consistency. Season with salt and pepper to taste.
- Serve. Serve immediately or store in the refrigerator for up to 5 days.
Recipe Variations
- Make it spicy. Add some heat to your deviled egg salad by adding chopped jalapenos, hot sauce, or a sprinkle of cayenne pepper.
- Add bacon. Add crispy chopped bacon and shredded cheddar cheese for a smoky and cheesy twist.
- Add avocado. Mix in some mashed avocado to make an avocado deviled egg salad. It’s creamy and healthy twist.
- Freshen with herbs. Add chopped fresh dill or parsley for a refreshing and herbaceous flavor.
- Add pickles. Add chopped pickles or pickle relish to the deviled egg salad for a tangy and crunchy twist.
How to Serve
This Deviled Egg Salad is delicious served as a dip with crackers, veggie slices, or crisp lettuce for dipping and scooping —as a crunchy vehicle for getting more of this delicious egg salad to your tastebuds quickly. You can also serve it as a sandwich spread in between a croissant or bread.
Egg Salad is a classic potluck dish that is great for taking to work parties and lunches. Some other easy to make dishes that go along with it are:
For more ideas, see our 30 Best Potluck Recipes.
Recipe Tips and Tricks
- Prep ingredients ahead for fast assembly. Planning to host for Easter or taking a dish with you to a potluck? Boil and peel the eggs and chop the vegetables for easy preparation on the day of.
- Don’t rush the eggs. It’s imperative that you exercise patience and let the eggs cool down completely before preparing them for the deviled egg salad —otherwise, the final dish could become watery.
- Serve at room temperature or chilled. You can serve the salad as is at room temperature or chill before serving: I prefer chilling the deviled egg salad in the refrigerator for at least an hour before serving. This helps the flavors meld together for an ever more delicious and refreshing dish.
Storing and Freezing Instructions
How to Store
Transfer leftover deviled egg salad into an airtight container and refrigerate for up to 5 days.
How to Freeze
It’s not recommended to freeze deviled egg salad because the texture will change. But if you want to freeze it, transfer it to a freezer-safe container or freezer bag and freeze for up to 4 weeks. Thaw overnight in the refrigerator before serving cold.
More Egg Recipes
- 20 Best Egg Recipes
- Deviled Eggs
- Egg Muffins
- Mediterranean Scrambled Eggs
- Spring Vegetable Frittata
- Egg Salad Sandwich
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Recipe
Deviled Egg Salad
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Deviled Egg Salad is the perfect spring side dish! It has the signature tang and smokiness of deviled eggs with the pillowy texture of egg salad, so you no longer have to choose between the two. Packed with fresh vegetables and dressed with a creamy sauce, you’ll love this take on the classic Easter dish.
Ingredients
- 12 large eggs
- 2 tablespoons chives or green onions, finely chopped
- ¼ cup celery, diced
- ¼ cup red bell pepper, diced
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Place eggs into a medium saucepan and cover completely with water by an inch. Bring to a boil over high heat. Then remove from heat, cover the saucepan with the lid, and set aside for 12 minutes in the boiling water. (You can also steam cook the eggs in a steamer basket for 15 minutes).
- Drain the water and fill with cold water to cool down the eggs quickly.
- Once eggs are cool, peel and finely chop them or use a grater to grate them.
- In a large mixing bowl, combine the chopped eggs, chives, celery, and bell pepper.
- In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, paprika, and garlic powder until smooth.
- Add the sauce to the egg mixture. Stir with a spoon to mix well. If salad seems dry, add a little more mayonnaise to reach desired consistency. Season with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 5 days.
Notes
How to store: Transfer leftover deviled egg salad into an airtight container and refrigerate for up to 5 days.
How to freeze: It’s not recommended to freeze deviled egg salad because the texture will change. But if you want to freeze it, transfer it to a freezer-safe container or freezer bag and freeze for up to 4 weeks. Thaw overnight in the refrigerator before serving cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
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