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Deviled Egg Salad

Deviled egg salad with creamy yolks folded into chopped whites, finished with a paprika and chive garnish. Built for chunky texture, easy chilling, and serving in croissants or lettuce cups.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 40 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 10 large eggs
Deviled yolk dressing
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp sweet pickle relish
  • 1 tsp white vinegar
  • 0.25 celery stalk, finely diced
  • 2 tbsp red onion, finely minced
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • 1 Paprika
  • 1 fresh chives

Equipment

  • 1 pot

Method
 

Boil, cool, and peel
  1. Place the large eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat.
  2. Let the eggs stand 12 minutes off the heat. Transfer to an ice bath and chill 10 minutes, then peel.
Make the deviled yolk mixture
  1. Separate the yolks and mash them. Stir in mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until creamy.
Combine and season
  1. Chop the egg whites into bite-size pieces. Fold the chopped whites, finely diced celery, and finely minced red onion into the yolk dressing.
Chill and serve
  1. Chill the deviled egg salad for 30 minutes in the refrigerator. Dust with paprika and fresh chives and serve on bread, croissants, or lettuce cups.

Notes

For the cleanest texture, chop the egg whites after peeling while they’re cool, then fold gently so you keep a chunky salad. Store covered in the refrigerator for up to 3 days; it does not freeze well. Dietary swap: use Greek yogurt in place of half the mayonnaise for a lighter profile (texture will be slightly less rich).