Creamy deviled egg salad brings the bold flavors of classic deviled eggs into a single, easy-to-make bowl. Ready in about 30 minutes, it’s perfect for potlucks, BBQs, or a simple sandwich or salad topper. This recipe is gluten free, dairy free, vegetarian, Whole30 and paleo friendly, and works well for low-carb or keto eating.
The best deviled egg salad
If you love deviled eggs, this creamy deviled egg salad is a must-try. It captures the same tangy, savory components of traditional deviled eggs but in a single-bowl egg salad that’s quick to prepare and easy to customize.
This salad is versatile—serve it as a side, an appetizer, or piled into a sandwich or lettuce cup for a light meal. Use pantry-friendly ingredients and adapt the mix-ins to suit your taste.
Bright, tangy, and herb-forward, it’s a crowd-pleasing dish that works for casual get-togethers or weeknight lunches.
Recipe features
- One-bowl egg salad that delivers the classic deviled egg flavor with minimal cleanup.
- Great for summer gatherings, meal prep, or as an easy party dish.
- Made from simple, flavorful ingredients you likely already have on hand.
A brief history
Deviled eggs have roots dating back centuries and became a popular hors d’oeuvre by the 18th and 19th centuries. Early recipes combined mashed hard-boiled egg yolks with butter, mustard, and vinegar. This deviled egg salad is a modern variation that blends those classic flavors into a creamy, scoopable salad—an excellent way to use leftover hard-boiled eggs.
Ingredients and substitutions
The full ingredient list with measurements is in the recipe card below. Here are notes and easy swaps to tailor the salad to your preferences.
Eggs
Use six hard-boiled eggs, peeled and chopped, for four servings. The recipe scales easily—halve or double as needed.
Mayonnaise
Store-bought or homemade mayonnaise both work. Use a neutral oil or an avocado-oil version for a lighter flavor.
Dijon mustard
Dijon adds tang and a mild peppery heat. Omit or replace with yellow mustard if preferred.
Pickle juice
Pickle juice brightens the salad with acidity. If you don’t have it, substitute apple cider vinegar or white wine vinegar.
Chopped pickles
Finely chopped dill pickles add crunch and a burst of flavor. Castelvetrano olives or capers make good alternatives.
Fresh herbs
Fresh dill and chives provide an herbaceous note. Parsley or finely chopped green onions can be swapped in.
Seasonings
Paprika, salt, and black pepper finish the salad. Taste and adjust salt because mayonnaise and pickles can vary in sodium.
How to make deviled egg salad
Step 1: Hard boil the eggs
Fill a medium pot with 3–4 inches of water. Bring the water to a boil, then lower to a simmer. Carefully lower eggs into the simmering water and cook 12–14 minutes. Transfer to an ice bath and chill for at least 10 minutes before peeling.
Step 2: Make the egg salad
Chop the cooled eggs to your preferred size. In a medium bowl, combine chopped eggs with mayonnaise, pickle juice, Dijon mustard, chopped pickles, chopped fresh dill, chives, paprika, salt, and pepper. Gently fold until evenly combined, then taste and adjust seasoning.
Step 3: Garnish and serve
Garnish with additional dill, chives, and a sprinkle of paprika if desired. Serve immediately or refrigerate until ready to serve.
Tips for perfect hard-boiled eggs
For easy peeling, bring water to a boil first, then gently lower the eggs into the simmering water using a slotted spoon. This technique helps separate the membrane from the white, which makes peeling much simpler.
Peeling technique
Tap the wider end to crack the shell, then roll the egg gently to create cracks all around. Start peeling from a loose piece of shell to remove the shell cleanly.
Serving suggestions
Deviled egg salad is versatile—use it as a side, appetizer, or the base for a quick meal.
- Sandwiches: Make a sandwich with soft bread and lettuce for a satisfying lunch.
- Salad: Spoon over mixed greens for a light, protein-rich salad.
- Appetizer: Serve as a dip with crackers or fresh vegetables.
- Party platter: Add to a platter alongside other finger foods for entertaining.
Scaling the recipe
The recipe yields four servings but scales easily. Cut the amounts in half for two people, or double for a larger crowd.
Storage
Store the salad in an airtight container in the refrigerator for 3–5 days. For best texture and flavor, plan to serve within one day if preparing ahead.
If you try this recipe, please leave a rating and share any tweaks you made—feedback helps other cooks and is much appreciated.
Creamy 30-Minute Deviled Egg Salad
5 Stars
5 from 1 review
- Author: Nyssa Tanner
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
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.
Ingredients
- 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
Instructions
- Hard boil the eggs. Fill a medium pot with 3–4 inches of water so eggs will be submerged. Bring to a boil, then lower to a simmer. Gently lower eggs into the simmering water and simmer 12–14 minutes. Transfer to an ice bath and chill 10 minutes or until cooled.
- Peel the eggs. Tap the wide end to crack, roll gently to create cracks all around the shell, then peel starting at a loose piece.
- Make the salad. Chop eggs to the size you prefer. In a medium bowl, combine eggs with mayonnaise, pickle juice, Dijon mustard, chopped pickles, dill, chives, paprika, salt, and pepper. Gently mix and adjust seasoning to taste.
- Garnish and serve. Top with extra dill, chives, and a sprinkle of paprika if desired. Serve immediately or chill until ready to serve.
Notes
You can store deviled egg salad in an airtight container in the refrigerator for 3–5 days. For best flavor, serve within one day if making ahead.
To serve two people, cut the recipe in half. To feed a larger group, double the recipe for eight servings.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Cold prep
- Cuisine: American