Deviled Egg Salad Recipe

I made a Deviled Egg Salad that’s creamy, punchy, and so flaky-firm it survives a sandwich and still begs to be eaten by the spoonful.

I’m totally obsessed with this Deviled Egg Salad because it hits that exact spot when I want something simple but satisfying. I love how the tang of Dijon mustard and salty bite of mayo make every forkful stubbornly addictive.

It’s the Best Egg Salad Recipe in my kitchen for weeknight lunches and for impressing guests without trying too hard. And yes I know it’s an Easy Egg Salad, but don’t roll your eyes, there’s real depth here.

Little pops of brightness keep it from getting flat. I eat it on toast, in bowls, straight from the fridge and then seconds.

Ingredients

• Eggs, protein-packed and creamy when mashed, the heart of the salad.
• Mayonnaise, it’s rich fat that makes the whole thing silky and indulgent.
• Dijon mustard, tangy zip; yellow’s fine if that’s what you’ve got.
• Vinegar, bright pop that cuts richness and keeps it from tasting heavy.
• Sweet pickle relish or chopped pickles, little sweet-sour bursts in each bite.
• Celery, crunchy bits that keep every forkful interesting and not mushy.
• Green onions, mild oniony lift, both white and green parts add brightness.
• Chives or dill, fresh herbiness that makes it taste homemade and alive.
• Kosher salt, it pulls all the flavors together—use just enough.
• Black pepper, subtle heat and bite, nothing overpowering.
• Paprika, smoky or sweet dusting for color and gentle warmth.
• Hot sauce, optional kick if you want a cheeky spark of heat.
• Sugar, optional pinch to tame acidity when it feels a bit sharp.

Ingredient Quantities

• 8 large eggs, hard cooked and peeled (yes, peeled)
• 1/3 cup mayonnaise, full fat for best flavor
• 2 tablespoons Dijon mustard, or yellow if that’s what you got
• 1 tablespoon white wine vinegar or apple cider vinegar
• 2 tablespoons sweet pickle relish, or 2 small dill pickles finely chopped
• 1/4 cup finely diced celery, for crunch
• 2 green onions, thinly sliced (white and green parts)
• 2 tablespoons chopped fresh chives or dill, minced
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked or sweet paprika, plus extra for sprinkling
• 1 teaspoon hot sauce, optional but nice
• 1/2 teaspoon granulated sugar, optional to balance the acidity

How to Make this

1. Put the eggs in a single layer in a pot and cover with cold water by about an inch, bring to a boil over high heat, once boiling turn off the heat, cover the pot and let sit 11 minutes for hard cooked yolks.

2. Drain the hot water and immediately run very cold water over the eggs for several minutes, or transfer to an ice bath; this makes peeling easy and stops them cooking.

3. Peel the eggs by tapping all over and rolling gently to crack the shell then peel under running water to remove small bits, pat dry with a towel.

4. Chop 6 of the eggs into small pieces and put them in a mixing bowl; reserve 2 eggs to chop more coarsely for texture or to slice and garnish on top.

5. Add the mayonnaise, Dijon mustard, vinegar, sweet pickle relish (or finely chopped dill pickles), hot sauce if using, and granulated sugar if you want a touch of sweetness; stir until smooth and well combined.

6. Fold in the finely diced celery, thinly sliced green onions, chopped chives or dill, salt, black pepper and 1/2 teaspoon paprika; taste and adjust salt, pepper, mustard or sugar to your liking.

7. Gently fold in the reserved chopped or sliced eggs so you have both creamy and chunkier pieces; if it seems too thick add a teaspoon or two of water or more vinegar to loosen.

8. Transfer to a serving bowl, sprinkle a little extra paprika on top and garnish with a few chive pieces or green onion slices; chill at least 30 minutes for flavors to meld or serve right away.

9. Serve as a sandwich filling, on top of greens, with crackers or in lettuce cups; keeps well covered in the fridge for up to 3 days.

10. Pro tip: use full fat mayo for best flavor and always taste before you serve, pickles and mustard brands vary a lot so adjust seasoning.

Equipment Needed

1. Medium saucepan for boiling the eggs
2. Slotted spoon or tongs to lift eggs out of hot water
3. Large bowl (for mixing the salad and for an ice bath)
4. Cutting board and a sharp chef knife for chopping eggs, celery and pickles
5. Measuring spoons and a 1/3 cup measure for mayo and other amounts
6. Rubber spatula or wooden spoon for stirring and folding
7. Colander or fine strainer to drain hot water quickly
8. Kitchen towel or paper towels to pat eggs dry after peeling
9. Serving bowl and an airtight container for storing leftovers

Note: you can skip the colander if you prefer to transfer eggs with the slotted spoon, but it makes draining faster.

FAQ

Deviled Egg Salad Recipe Substitutions and Variations

• Mayonnaise (1/3 cup) — Greek yogurt or plain full fat yogurt for tang and fewer calories; sour cream for richness; or mashed avocado for a creamy, slightly green twist
• Dijon mustard (2 tbsp) — Yellow mustard if you want milder flavor; whole grain mustard for texture; or a teaspoon of horseradish mixed with regular mustard for a spicy kick
• Sweet pickle relish (2 tbsp) — Finely chopped dill pickles for less sweetness; capers for a salty briny pop; or chopped cornichons for tartness
• Celery (1/4 cup) — Finely diced fennel for a mild anise crunch; chopped cucumber for extra freshness; or red bell pepper for crunch and a little sweetness

Pro Tips

1) Don’t overcook the eggs or they get chalky and grey rims. Bring to a boil then turn the heat off and let set 11 minutes like you do, then shock them in ice water right away. The cold stop makes peeling way easier and keeps yolks bright.

2) Peel under running water and roll the egg gently to crack the shell first. Tiny bits of membrane slip off easier that way. If one egg is being stubborn, peel it into the water and the shell will come away without mangling the white.

3) Taste and adjust. Pickle relish, Dijon and hot sauce vary wildly so add less at first then bump it up. If it’s too tangy a pinch of sugar or another teaspoon of mayo will calm it down. If it’s too thick, one teaspoon of water or a little extra vinegar will loosen it without watering the flavor.

4) For best texture mix: chop most eggs finely for creaminess and fold in a couple chopped chunkier. Also add celery last so it stays crisp. If you like a smoky note, use smoked paprika sparingly, start with less than listed and add if you want more.

5) Make ahead smartly. The flavor gets better after a few hours in the fridge but don’t over-store it. Keep it airtight and use within 3 days. If serving as sandwiches, keep egg salad and bread separate until ready to eat so the bread doesn’t go soggy.