Deviled Egg Salad

An egg salad made in the style of deviled eggs, with mustard, mayo, hot sauce and paprika.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6


  • 12 eggs, hard boiled* and peeled
  • 1/4 cup chopped green onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 3 Tbsp Dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp cider, white wine or sherry vinegar
  • A few drops of Tabasco or other hot sauce
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste

To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.


1 Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.

2 In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.

Best served chilled.

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  • Ella

    Will probably be adding pickles or capers to this. Can’t wait to get home and make dinner!

    Have you ever had macaroni salad made with pickled beets? It makes a delightfully purple salad. Was wondering if it is just a family thing.
    Thanks again!

  • reen

    Thanks so much for bringing back memories of childhood picnics and camp, with egg salad sandwiches. I haven’t made this in years, but I will now! How about omitting the celery *inside*, but serving it with celery sticks like a crudite?

  • Kathy - Panini Happy

    I just finished making this with my 4-1/2 year old – we can’t wait to serve it tonight!

  • Larry S

    Made this for lunch. Was very very good. In fact I may finish it off now. Had no celery but it didn’t seem to detract from the flavor at all. Also used smoked paprika instead, not sure how much of a difference it made though.

  • Lavi

    This salad is amazing! Love your site!

  • Sues

    Egg salad is one of my all-time favorites! Lately I’ve been making it with avocado and Greek yogurt… I love the simplicity of this recipe :)

    • Ken

      what proportions of egg/avocado/yogurt are you using? and just typical egg salad seasonings, or are you getting more creative?

  • Lisa

    I don’t eat eggs, but my menfolk LOVE egg salad and deviled eggs. I thought everyone made them both the same way? Maybe it’s just me… LOL! My egg salad has always been basically smooshed up deviled eggs. :-)

    • LakeladyP

      I am with you, Lisa! Egg salad without mustard, etc., is just egg, lol.