Deviled Egg 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.

  • 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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Comments

  • 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

  • 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

  • Kathy - Panini Happy

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

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • Lavi

    This salad is amazing! Love your site!

    xxxxxyyyyy

  • 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?

  • 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.