Deviled Egg Salad
Creamy, tangy, and packed with bold flavor, this Deviled Egg Salad is perfect for sandwiches, wraps, or scoops!
Ingredients
Eggs & Base
- 6 hard-boiled eggs
- 3 tbsp mayonnaise or Greek yogurt or vegan mayo
- 1 tbsp Dijon mustard
Flavor Builders
- 1 tsp apple cider vinegar or white vinegar/lemon juice
- 1 tbsp finely diced red onion or shallots
- 1 tbsp sweet pickle relish or chopped dill pickles
- ½ tsp smoked paprika or regular paprika
- Salt and pepper to taste
Optional Add-Ins
- 1 tbsp chopped chives or green onions
- Dash of hot sauce
- Crispy bacon bits
Instructions
Boil the Eggs:
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath, cool, peel, and dry.
Make the Yolk Base:
- Halve eggs and remove yolks. Mash yolks with mayo, mustard, vinegar, paprika, salt, and pepper until smooth and creamy.
Add the Egg Whites & Flavor:
- Chop egg whites and fold into the yolk base. Add onion, relish, and any desired mix-ins. Gently stir to combine.
Chill & Serve:
- Chill for 15–30 minutes. Serve on toast, in lettuce cups, in wraps, or with crackers.
Notes
- Make Ahead: Pre-boil eggs and prep the base in advance. Mix fresh before serving.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days.
- Dairy-Free: Use vegan mayo or plant-based yogurt alternatives.
- Make It Spicy: Add diced jalapeños, cayenne, or hot sauce for heat.
- Keto Tip: Skip the relish and serve with cucumber rounds or in lettuce wraps.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 2gProtein: 10gFat: 14gSodium: 250mg
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