Deviled Egg Salad

Side DishDeviled EggsEgg Salad

Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer dish.

Photography Credit: Elise Bauer

An Egg Salad for Summer

Remember summers as a kid? When I was young, summers seemed to stretch on forever. Days were spent lollygagging along the river, trying to catch minnows, dipping in here and there to stay cool.

Summer meant pick-up games of “pickle” on the quiet street in front of our house, stealing bases, and hoping the kid with the ball would overshoot.

It seemed almost every day the ice cream truck came by, our highly trained ears could pick up the tune blocks away. If there was a pool, we played “MARCO POLO” (caps for emphasis, we were loud) for hours and hours.

How did our parents put up with us? Oh yeah, they didn’t, they pretty much ignored us most the time. At least during the summer.

Deviled Egg Salad

Sigh. So, what does this flood of memories have to do with deviled egg salad?

Nothing! Other than summer is a perfect time to for an egg salad, right?

How to Serve This Egg Salad

This egg salad has all the classic flavors of deviled eggs, but in salad form. It’s an excellent dish to bring to a summer or end-of-summer pot luck. Just make sure to leave it out no more than 2 hours, after which it should be refrigerated. Serve it over a few pieces of butter lettuce, or spread on a slice of bread or toast.

Make ahead

If you need to make ahead, you can hard boil the eggs a day or two before making the salad, or just make the salad a day or two ahead. The salad will keep for 3 to 5 days in the fridge.

CAN’T GET ENOUGH OF EGG AND/OR MAYO-BASED SALADS? HERE ARE 5 MORE

Updated July 18, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Deviled Egg Salad Recipe

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

Ingredients

  • 12 large eggs
  • 1/4 cup chopped green onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons Dijon mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon cider, white wine or sherry vinegar
  • 1/4 teaspoon Tabasco or other hot sauce (more or less to taste)
  • 1/2 teaspoon paprika (more or less to taste)
  • 1/2 teaspoon black pepper (more or less to taste)
  • 1/4 teaspoon salt (more to taste)

 

Method

1 Hard boil the eggs: The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.)

Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool.

For more advice, see our How to Steam Hard Boiled Eggs. (You can also pressure cook them.)

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

3 Make the salad: 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 the paprika and salt and black pepper. Adjust seasonings to taste.

Best served chilled.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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12 Comments / Reviews

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Did you make it? Rate it!

  1. Shannon

    We thought it was amazing. I used dill relish rather than peppers and added a touch of sugar because the dressing is very acidic. Absolutely delicious!

    xxxxxyyyyy

  2. Anastasia

    Made for my family and everyone loved it. I wanted to make a different kind of egg salad and this is exactly what i was looking for

    xxxxxyyyyy

  3. 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!

    Show Replies (1)
  4. 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?

  5. Kathy - Panini Happy

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

    xxxxxyyyyy

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