There’s something timeless about a good egg salad. It reminds me of springtime brunches, the kind where you’re surrounded by blooming flowers, a gentle breeze is rolling in, and everyone gathers around with laughter and light conversation. But when you take the classic egg salad and give it that tangy, devilish twist—it becomes something unforgettable. This Deviled Egg Salad is creamy, flavorful, and packed with just the right amount of zing to keep everyone coming back for seconds (and thirds).

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Growing up, deviled eggs were a staple at family get-togethers—whether it was Easter, a picnic, or a Sunday potluck. I remember helping my grandmother peel the boiled eggs with the kind of focus only a child can bring to such a task. We’d mash the yolks, add dollops of mayo, a splash of mustard, and a dash of seasoning, all while sneaking little bites when no one was looking. This recipe brings all that nostalgia into a bowl—taking the much-loved deviled egg and turning it into a hearty, shareable salad that’s perfect on toast, crackers, or straight off the spoon.

Whether you’re hosting a gathering, looking for a quick lunch, or prepping a side dish that everyone will talk about, this easy deviled egg salad is your new go-to. It’s comfort food at its finest, with a little sass.

Why You’ll Love This Recipe:

Quick & Easy: Comes together in under 30 minutes.
Great for Meal Prep: Stays fresh in the fridge for several days.
Versatile: Serve on toast, as a sandwich, with crackers, or in lettuce cups.
Deliciously Creamy: The combination of mayo and mustard gives it that classic deviled egg flavor, while celery adds a crisp, refreshing crunch.

INGREDIENTS YOU’LL NEED:

6 large eggs, hard-boiled and peeled
3 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon Dijon mustard
1 teaspoon sweet pickle relish
1 celery stalk, finely chopped
1 tablespoon red onion, finely chopped
Salt and pepper, to taste
Paprika, for garnish (optional)

HOW TO MAKE DEVILED EGG SALAD:

STEP-BY-STEP INSTRUCTIONS:

Boil and Cool the Eggs:
Start by boiling your eggs. Place them in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10-12 minutes. Drain and transfer to an ice bath to cool quickly—this makes peeling a breeze.
Peel and Chop:
Once the eggs are cool, peel them and chop roughly. You want some texture here—not too fine. The whites should be in small chunks, while the yolks can be a bit more mashed for that creamy base.
Mix the Creamy Base:
In a mixing bowl, stir together the mayonnaise, yellow mustard, Dijon mustard, and sweet pickle relish. This combo brings the bold deviled egg flavor, with a nice balance of creaminess and tang.

Add Veggies and Seasoning:
Toss in the finely chopped celery and red onion. These two add a satisfying crunch and freshness that lightens up the richness. Season with salt and pepper to taste.
Fold in the Eggs:
Gently fold in the chopped eggs, being careful not to overmix. You want to keep some chunks for texture. Give it a little taste and adjust seasoning if needed.
Chill and Serve:
You can serve it right away, but it gets even better after a short chill in the fridge—about 30 minutes lets the flavors meld beautifully. Sprinkle with a dash of paprika before serving for that classic deviled egg finish.

HELPFUL TIPS:

Use older eggs for easier peeling. Super fresh eggs tend to cling to their shells.
Chill before serving. A short rest in the fridge helps the flavors deepen.
Don’t skip the relish. It adds that slightly sweet tang that gives deviled egg salad its signature taste.
Dice ingredients small. Especially the celery and onion—you want them to blend in, not overpower.
Add-ins welcome. Try chopped chives, dill, or a touch of hot sauce if you’re feeling bold.

DETAILS:

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Serves 3-4
Category: Salad, Side Dish
Method: Boiled
Cuisine: American
Diet: Vegetarian

NOTES:

This salad is super adaptable. Like a bit more crunch? Add extra celery. Want it spicier? A pinch of cayenne does wonders. It’s one of those recipes you can tweak based on what’s in your fridge or what you’re in the mood for.

NUTRITIONAL INFORMATION: (Per Serving – Approximate)

Calories: 180
Protein: 9g
Fat: 15g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make this egg salad ahead of time?
Yes! It keeps well in the fridge for up to 3 days. Just give it a stir before serving.

Can I use Greek yogurt instead of mayo?
Definitely. It’ll change the flavor slightly, but it’ll still be delicious and a bit lighter.

What’s the best way to serve this?
On toast, in sandwiches, with crackers, or scooped into lettuce cups for a low-carb option.

Can I double this recipe?
Absolutely. Just double all ingredients and mix in a larger bowl. It’s great for parties or meal prep.

STORAGE INSTRUCTIONS:

Store your deviled egg salad in an airtight container in the refrigerator for up to 3 days. Be sure to give it a good stir before serving again, as it may settle.

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CONCLUSION

Deviled Egg Salad is one of those feel-good recipes that takes you back, even if you didn’t grow up with it. It’s simple, satisfying, and has just the right amount of kick to make your taste buds do a happy dance. Whether you’re whipping it up for a picnic, packing lunches, or just treating yourself to a cozy afternoon snack, this recipe checks every box.