Deviled Egg Salad (fuss free egg peel!) (2024)

Easy to Make Deviled Egg Salad

If you’re a fan of hearty egg recipes, you’re going to enjoy this one! You may be wondering, is deviled egg salad easy to make? With my easy method of cooking and peeling hard-cooked eggs, you’ll appreciate how simple it is to put this classic together.

This Egg Salad Recipe Is:

• Easy egg peeling – no more moon cratered hard-cooked eggs
• Full of flavor
• Versatile – see my variations below!
• Adjustable to taste
• Low Carb

Too, if you enjoy making homemade bread, this recipe for deviled egg salad is a delight on Multigrain Sourdough Bread or Multigrain Sandwich Bread!

Ingredients You’ll Need

• Whole Eggs – organic if possible.
• Mayonnaise – creates a creamy texture. Use your favorite. I like Vegenaise.
• Prepared Yellow Mustard – adds tangy flavor! Try whole grain mustard if you like.
• Chopped Dill Pickles – adds texture and briny tangy flavor. You can use dill pickle relish (unsweetened). Add a pickle juice for extra tang (the secret ingredient)!
• Fresh Dill – dried may be subbed.
• Fresh Chives – if you can get ahold of chives with chive blossoms, these make a tasty and beautiful flower garnish. Dried may be subbed.
• Smoked Paprika – adds smoky with a bit of spice and sweet flavor.

Quick Guide: How to Make Deviled Eggs Salad

Instead of hard boiled eggs, we’re making hard steamed eggs here for a fuss free egg peel. While the eggs are steaming, the other ingredients can be prepped and chopped. In summary, here’s how to make deviled egg salad (see recipe card for details):

• First, steam the eggs for 13 minutes.
• Second, chop the chives, pickles and dill and transfer to a large bowl.
• Third, place the now cooked eggs into an ice bath. Wait 13 minutes, then peel the eggs.
• Next, chop the eggs rough or fine and transfer them to a mixing bowl.
• Last, add the mayo, mustard, pickled juice, salt, pepper and paprika and mix.

Season to taste adding a pinch of cayenne or a glug to Tabasco for a bit of heat! Give this easy deviled egg salad at least 30 minutes in the fridge so the flavors can marry. Enjoy on toast, on a sandwich or lettuce wraps.

The Best Method for Cooking Hard Boiled Eggs for Easy Peeling!

Learning an effecient method of peeling hard cooked eggs was a revelation in my motivation to make egg salad. The tip came from America’s Test Kitchen in an episode with Elle Scott and Julia Davidson. They recommend steaming the eggs, verses boiling, and then cooling the cooked eggs in an ice bath.

If you’re like me and get frustrated at the thought of peeling hard boiled eggs then you’ll love the Test Kitchen’s method! I’ve tried every method out there with fresh and not so fresh eggs, and my eggs almost always looked like the moon’s cratered surface after peeling – what a waste all those egg whites stuck to the shells! But with ATK method, the egg shells are SOooo much easier to peel! It’s my go-to cooking method.

Variations on Deviled Egg Salad

• Spicy Egg Salad: add a pinch of cayenne or a few shakes of Tabasco for a little kick!
• Deviled-Egg Spread: chop the hard boiled eggs fine, then continue with the recipe.
• Deviled Egg Salad Sandwich: grab your favorite sandwich bread, like Multigrain Sourdough Bread, Gluten Free Sourdough Bread or yeasted soft Multigrain Sandwich Bread and spread the egg salad over one side. Enjoy simply, with microgreens or lettuce and a plump juicy tomato slice.

• Paprika Egg Salad: While this recipe includes paprika, add more to taste, starting with 1/8 teaspoon. Sprinkle it in, mix, then taste before adding more.
• Dijon Mustard Deviled Egg Salad: This recipe calls for prepared yellow mustard, however dijon is lovely in this recipe as well. If preferred, simply sub the yellow mustard for dijon, however because dijon mustard has added salt, omit the salt in the recipe and adjust to taste.
• Extra Creamy: Add a tablespoon or two more of mayo.

Pro Tips

• Chunky or Fine? I prefer a chunkier deviled egg salad here, but for a spreadable, even creamier version, chop the eggs fine or use a potato masher to break the eggs down.
• Adjust to Taste: This is one of those recipes that can be easily adjusted to taste, especially where salt and pepper are concerned. If you want a little more zing, sprinkle in a bit more pickle juice.
• Put those Egg Shells to Work: Crush the egg shells then work them into your garden or potted plant’s soil. What would otherwise be waste is a valuable amendment to add to your soil.
• Egg Free: If you love this recipe, but would like a plant based version, try my Smashed Chickpea Salad. It’s an egg free version of this recipe!

More Salad Recipes with Egg

• Sweet Pea and Radish Salad
• Potato Salad with Olives and Egg
• Texas Potato Salad
• Deviled Egg Potato Salad – from Foolproof Living

Deviled Egg Salad Recipe

Servings:4 Servings

Calories:221kcal

[ see recipe VIDEO below ] When you're craving something easy and satisfying, this deviled egg salad recipe hits the spot because it's hearty, versatile and comes together with minimal prep time. Anticipate an easy egg peel using my fuss free method! This recipe for deviled egg salad is vegetarian and easily gluten free. | See blog post for questions answered and variations on this recipe.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Serving: 1serving | Calories: 221kcal | Carbohydrates: 3g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 427mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

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