Creamy 30-Minute Deviled Egg Salad

Creamy deviled egg salad combines all the delightful flavors of deviled eggs into one bowl! It is perfect for potlucks, BBQs, or as the start of a complete meal. Made with classic, flavorful ingredients and ready in just 30 minutes. Gluten free, dairy free, vegetarian, Whole30, paleo, low carb, keto friendly.

The best deviled egg salad

If you love deviled eggs, then this creamy deviled egg salad is an absolute MUST TRY!

Made with all the same punchy and flavorful ingredients that make deviled eggs so delicious but in an EASY one-bowl-egg-salad form!

Yes, please.

Y’all, this is the good stuff!

It shines as a side dish, an appetizer, or a complete meal piled onto your favorite fluffy bread for a sandwich or inside lettuce cups. And it’s as versatile as it is delicious – so you can easily add your favorite egg salad ingredients to make it your own.

It’s an easy, classic recipe with a twist that only takes a short list of pantry-friendly ingredients to make (just like our recipes for Classic Tuna Salad, Smashed Chickpea Salad, and Easy Chicken Salad with Grapes)!

Recipe features

• A satisfying egg salad that brings together the best flavors of deviled eggs that you can make in one bowl with minimal clean up!
• Perfect for summer BBQs, holiday get-togethers, or meal prep.
• Made with simple yet flavorful ingredients you’ll feel good about serving your friends and family!

History of deviled eggs

The deviled egg we know today can be traced back to the 18th century, when they were often served as a fancy hors d’oeuvre at formal events.

The first recorded recipe for deviled eggs appeared in the 19th century in a cookbook called “The Virginia Housewife” by Mary Randolph. The recipe called for hard-boiled eggs to be mashed with butter, mustard, and vinegar, then seasoned with salt and pepper.

This deviled egg salad is a modern twist on the classic deviled egg. It combines the flavors of deviled eggs with the creamy texture of egg salad. The dish is quick and easy to make, and it’s a great way to use leftover hard-boiled eggs!

Ingredients and substitutions

You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations for easy swaps and substitutions!

Eggs

You’ll need six hard-boiled eggs that are peeled and chopped to make four servings. Though the recipe can easily be halved or doubled to suit however many people you plan to serve!

Mayonnaise

You can make your own homemade mayonnaise or use store bought.

Dijon mustard

Dijon mustard adds a tangy and slightly spicy flavor to the salad. You can make this recipe without mustard if that’s your preference.

Pickle juice

Pickle juice is our favorite secret ingredient that adds a tangy and bright flavor to the salad. Apple cider vinegar or white wine vinegar can be used instead.

Chopped pickles

For a crunchy texture and pop flavor to the salad. Chopped castelvetrano olives or capers are great alternatives.

Fresh dill and chives

Fresh dill and chives lend an herbaceous note and welcome hint of freshness! Parsley makes a good substitute for either herb! Finely chopped green onions can also be used instead of chives.

Paprika, salt, and pepper

Paprika, salt, and black pepper are the best simple seasonings to bring all the flavors of the salad together in perfect unison. The sodium in mayonnaise and pickles can vary considerably, so I always suggest seasoning with salt to taste.

How to make deviled egg salad

Step 1: Hard boil the eggs

Fill a medium sized pot with 3-4 inches of water.

Bring to a boil and then reduce to a simmer. Gently lower eggs into the simmering water using a slotted spoon or ladle. Simmer for 12-14 minutes.

Transfer eggs to a bowl of ice water to chill for 10 minutes or until completely cooled.

Step 2: Make egg salad

Chop eggs to your preferred size.

Transfer to a medium sized bowl and add remaining ingredients. Gently mix to combine and season to taste with more salt, pepper, and paprika if desired.

Step 3: Garnish and serve

Garnish with extra fresh dill, chives, and a dash of paprika if desired. Serve immediately or transfer to the refrigerator to chill until ready to serve.

Tips for making the best hard boiled eggs

My fail proof at home method for hard boiled eggs makes them so easy to peel!

Instead of bringing the water up to a boil with the eggs in the water, you’ll want to gently lower the eggs into the water only after it’s already boiling using a slotted spoon or ladle. This important step creates an instant separation between the egg white and the membrane surrounding it, making them easy to peel every time.

The best way to peel hard boiled eggs

Tap the wider end of the egg on a hard surface to crack. Flip the egg long ways and gently roll, slowly moving up the length of the egg to create cracks all around the shell. Find a loose piece of shell and peel it off.

Sometimes you’ll even get all of the shell off in one piece – so satisfying!

Serving Suggestions

Deviled egg salad not only makes an excellent side dish but it can also be served as an appetizer or the starting point for a complete meal! 

Here are some suggestions for how to serve: 

• Sandwiches: Use as a filling for sandwiches with some lettuce and whatever other sandwich fixings you like. It makes a perfect lunch or a light dinner!
• Salad: Serve on a bed of greens for a light and refreshing salad.
• Appetizer: Use as a dip for crackers or vegetables.
• Party platter: Add to a party platter with other finger foods.

How to make egg salad for two people to a crowd

This recipe can easily be cut in half or doubled depending on how many people you plan to serve. 

As written, the recipe makes enough for 4 servings.

• To make it for two people, cut the recipe in half.
• If you’re serving a larger group, you can double the recipe to make eight servings.

Storage

You can store deviled egg salad in an airtight container in the refrigerator for 3-5 days.

If you’re making deviled egg salad ahead of time, plan to serve it within one day for the best flavor.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

And thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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