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Deviled Egg Salad

Deviled egg salad with creamy yolk dressing and chopped egg whites—boiled, chilled, then mixed for a chunky texture. Finish with a paprika and fresh chive dusting for classic deviled-egg flavor in salad form.
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Prep Time 15 minutes
Cook Time 12 minutes
chill 40 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 10 large eggs Large eggs, boiled and chopped.
Dressing
  • 0.5 cup mayonnaise Helps mash yolks into a creamy dressing.
  • 1 tbsp Dijon mustard Adds tang and deviled-egg flavor.
  • 1 tbsp sweet pickle relish Brings sweet crunch.
  • 1 tsp white vinegar Brightens the yolk mixture.
  • 0.25 cup celery stalk Finely diced for fresh crunch.
  • 2 tbsp red onion Finely minced for sharp flavor.
  • 0.25 tsp salt Seasoning for the salad.
  • 0.125 tsp black pepper Freshly ground if possible.
  • 0.5 paprika For garnish, dusting over the chilled salad.
  • 0.25 fresh chives For garnish, chopped.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel. Keep them cool for easier chopping.
Make the yolk dressing
  1. Separate the yolks from the whites and mash the yolks until creamy. Mix in mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until smooth.
Assemble the egg salad
  1. Chop the egg whites into bite-size pieces. Keep the pieces chunky for that deviled-egg salad texture.
  2. Fold the chopped egg whites, finely diced celery stalk, and finely minced red onion into the yolk dressing. Mix just until evenly coated without fully puréeing.
Chill and serve
  1. Chill the deviled egg salad for 30 minutes. Dust the top with paprika and fresh chives and serve on bread, croissants, or lettuce cups.

Notes

Pro tip: mash the yolks thoroughly before folding in whites so the salad stays creamy but still chunky. Store covered in the refrigerator for up to 3 days; freeze is not recommended as texture can turn watery. For a lighter option, use Greek yogurt (thick, plain) in place of half the mayonnaise while keeping the rest mayonnaise to maintain the classic creamy finish.