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Deviled egg salad in a shallow speckled ceramic bowl with a spoon scooping out some egg salad, garnished with a dash of red paprika, fresh dill, and fresh chives.

Deviled Egg Salad

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5 from 1 review

  • Author: Nyssa Tanner
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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 protein-rich meal. Made with real, whole-food ingredients and ready in just 30 minutes. Gluten free, dairy free, vegetarian, Whole30, paleo, low carb, keto friendly.


  • 6 eggs, hard boiled
  • 1/4 cup mayonnaise
  • 1 tablespoon pickle juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely chopped dill pickles
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon chives, chopped
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper, or to taste


  1. Hard boil the eggs. Fill a medium sized pot with 3-4 inches of water – enough so that the eggs will be fully submerged once added. 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. I like to prep the rest of the egg salad ingredients while the eggs are cooking and cooling.
  2. Tips to peel eggs. Tap the wide end of the egg on a cutting board or plate to crack. Flip the egg long ways and gently roll to create cracks all around the shell. Find a loose piece and peel the shell away from the egg white.
  3. Make egg salad. Chop eggs to your preferred size. Transfer to a medium sized bowl and add mayonnaise, pickle juice, Dijon mustard, chopped pickles, fresh dill, chives, paprika, salt, and pepper. Gently mix to combine and season to taste with more salt, pepper, and paprika if needed.
  4. 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. Enjoy!


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

To make for 2 people, cut this recipe in half.

If you’re serving a group, double the recipe for 8 servings.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Side dish
  • Method: Cold prep
  • Cuisine: American