The Easy Deviled Egg Salad Recipe is a delightful twist on classic egg salad that brings together creamy, tangy, and subtly spicy flavors in every bite. Using simple ingredients like perfectly boiled eggs, mayonnaise, mustard, and a touch of apple cider vinegar, this salad is bursting with freshness thanks to relish, paprika, and fresh parsley. It’s the perfect dish for a quick lunch, picnic, or as a crowd-pleasing side at your next gathering. Once you try this recipe, it’s sure to become a staple in your kitchen for those moments when you want comfort food with a little flair.
Ingredients You’ll Need
This Easy Deviled Egg Salad Recipe only calls for a handful of straightforward ingredients, each playing a vital role—from texture to flavor to that burst of color that makes the dish look as inviting as it tastes. Keeping it simple means you can whip this up in no time, yet it never lacks in personality or satisfaction.
- 6 large eggs: The star of the show, providing a creamy, rich base and wonderful protein.
- 1/2 cup mayonnaise: Adds smoothness and binds all ingredients together with richness.
- 2 tablespoons mustard: Brings a spicy tang that brightens the salad beautifully.
- 1 tablespoon apple cider vinegar: A subtle acidity that lifts and balances the flavors perfectly.
- 1 tablespoon relish: Adds crunch and a touch of sweet and sour flavor for contrast.
- 1/2 teaspoon salt: Enhances all the natural flavors in the salad.
- 1/4 teaspoon black pepper: A gentle kick that rounds out the seasoning.
- 1/4 teaspoon paprika: Provides a smoky, warm undertone and a pop of color for visual appeal.
- 1 tablespoon chopped fresh parsley: Delivers freshness and a hint of herbaceous brightness.
- 1 tablespoon finely chopped red onion: Adds a mild sharpness and a crunchy texture that complements the creaminess.
How to Make Easy Deviled Egg Salad Recipe
Step 1: Boil the eggs
Place six large eggs in a saucepan and cover them completely with water. Bring the water to a boil over medium-high heat. Once boiling, lower the heat and let the eggs simmer gently for 10-12 minutes until fully cooked through. This step ensures perfectly hard-boiled eggs with a creamy yolk—essential for the best texture in your salad.
Step 2: Cool and peel the eggs
Transfer the hot eggs to a bowl filled with ice water to cool them quickly and stop the cooking process. Let them chill for at least 5 minutes—this helps make peeling easier and prevents a greenish ring around the yolk. Once cooled, carefully crack and peel off the shells, revealing perfectly cooked eggs ready for chopping.
Step 3: Chop the eggs
Dice the peeled eggs into small bite-sized pieces to create the perfect balance between creaminess and texture in your salad. Having the eggs uniformly chopped ensures that each spoonful has a consistent flavor and mouthfeel.
Step 4: Combine the dressing ingredients
In a mixing bowl, add mayonnaise, mustard, and apple cider vinegar. The mayonnaise offers creaminess, while the mustard adds a subtle heat and apple cider vinegar provides brightness balancing the richness. Stir these together to form the flavorful base of your egg salad.
Step 5: Add relish, seasonings, and veggies
Mix in the relish for a delightful sweet and tangy crunch, then sprinkle in salt, black pepper, and paprika to season the dish perfectly. Fold in freshly chopped parsley and finely diced red onion, adding fresh, herbal, and slightly pungent notes that elevate the overall taste tremendously.
Step 6: Mix everything gently
Gently stir all ingredients until well combined but not mushy. You want each bite to feature distinct bits of egg with creamy, tangy dressing and bursts of fresh herbs. This careful mixing makes all the difference between a bland mash and a vibrant salad.
Step 7: Adjust and serve
Give your salad a quick taste test. If it needs more salt, pepper, or a touch more mustard, this is the time to adjust. Then transfer to a serving bowl, garnish with a sprinkle of paprika and extra parsley leaves for a beautiful finish. Your Easy Deviled Egg Salad Recipe is now ready to enjoy or chill for later.
How to Serve Easy Deviled Egg Salad Recipe
Garnishes
A simple dusting of paprika and fresh parsley leaves on top adds color and a hint of spice, making your salad as eye-catching as it is delicious. For an extra special touch, sometimes a few tiny cucumber slices or a sprinkle of chives can bring added freshness and texture.
Side Dishes
This egg salad pairs beautifully with a variety of sides. Think crisp lettuce leaves for scooping, toasted whole grain bread or crackers for crunch, or alongside a fresh garden salad that adds a light, refreshing contrast. It also works wonderfully as a filling for sandwiches or wraps.
Creative Ways to Present
If you want to impress guests or serve this at a party, consider spooning the Easy Deviled Egg Salad Recipe into halved cherry tomatoes or avocado halves for bite-sized delights. You can also layer it in a lettuce cup or stuff it into mini pita pockets. Presentation is all about making this comforting salad feel fun and festive.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Deviled Egg Salad Recipe keeps well stored in an airtight container in the refrigerator for up to three days. This allows the flavors to mingle even more, meaning it tastes just as good, if not better, the next day.
Freezing
Because mayonnaise-based salads tend to separate upon freezing, it’s not recommended to freeze this egg salad. The texture and taste can be compromised, so it’s best enjoyed fresh or refrigerated.
Reheating
This dish is meant to be served cold or at room temperature, so reheating is unnecessary. If your egg salad has been chilled, allowing it to sit out for a few minutes before serving can bring out its best flavors.
FAQs
Can I use different types of mustard in this recipe?
Absolutely! While yellow mustard is classic, Dijon or spicy brown mustard can add a different, delicious twist. Just keep in mind that stronger mustards might increase the sharpness of the salad.
Is it possible to make this recipe vegan?
Since eggs and mayonnaise are key, this recipe is not naturally vegan. However, you can substitute vegan mayonnaise and use tofu instead of eggs for a plant-based version, though the flavor and texture will be quite different.
How can I make the salad creamier?
If you prefer a creamier texture, try adding a bit more mayonnaise or a spoonful of sour cream. Just be careful not to overpower the balance of flavors.
Can I add other herbs or spices?
Definitely! Fresh dill, chives, or tarragon all complement this salad wonderfully. You can also experiment with smoked paprika or a pinch of cayenne for extra depth and a little heat.
Is this recipe suitable for meal prepping?
Yes, this Easy Deviled Egg Salad Recipe is perfect for meal prepping as it stores well in the fridge and makes a nutritious, protein-packed option for quick lunches throughout the week.
Final Thoughts
I can’t recommend this Easy Deviled Egg Salad Recipe enough for anyone craving something quick, simple, but bursting with flavor. It’s the kind of dish that feels homemade comfort food yet fresh and vibrant, perfect for any meal or occasion. Give it a try—you might just find yourself reaching for it again and again!
Print
Easy Deviled Egg Salad Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 10m
- Total Time: 0h 20m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Easy Deviled Egg Salad is a creamy and flavorful dish made with perfectly boiled eggs, mayonnaise, mustard, and a mix of tangy and aromatic seasonings. It’s a perfect quick and versatile salad that can be served as a light lunch, side dish, or sandwich filling.
Ingredients
Eggs
- 6 large eggs
Salad Dressing & Seasonings
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Fresh Additions
- 1 tablespoon chopped fresh parsley
- 1 tablespoon finely chopped red onion
Instructions
- Boil the eggs: Place the six large eggs in a saucepan and fill it with water, ensuring the eggs are fully submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes to ensure they are hard-boiled.
- Cool the eggs: Remove the saucepan from the heat and transfer the eggs into a bowl of ice water. Allow them to cool for at least 5 minutes, which makes peeling easier.
- Peel and chop eggs: Carefully crack the cooled eggs and peel off the shells. Once peeled, chop the eggs into small bite-sized pieces and place them in a mixing bowl.
- Mix dressing and seasonings: Add 1/2 cup of mayonnaise, 2 tablespoons of mustard, 1 tablespoon of apple cider vinegar, and 1 tablespoon of relish to the chopped eggs. Sprinkle in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika.
- Add fresh ingredients: Chop 1 tablespoon of fresh parsley and finely chop 1 tablespoon of red onion, then add both to the egg mixture.
- Combine and season: Gently stir all ingredients until evenly mixed. Taste and adjust the seasoning as needed, adding more salt, pepper, or mustard according to your preference.
- Serve: Transfer the egg salad to a serving bowl, garnish the top with an extra sprinkle of paprika and a few parsley leaves if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Hard-boiled eggs can be made a day in advance and stored in the refrigerator.
- For a tangier salad, increase the amount of mustard or vinegar.
- Use sweet or dill relish according to your taste preferences.
- This salad can be served as a sandwich filling, with crackers, or on a bed of fresh greens.
- Refrigerate leftovers in an airtight container for up to 3 days.
