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Deviled Egg Salad

Deviled egg salad with creamy yolk dressing and finely chopped whites, chilled until scoopable. Hard-boiled eggs are mashed into a rich filling with Dijon, relish, vinegar, celery, and onion, then served dusted with paprika and chives.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 40 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 10 large eggs
Yolk dressing
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp sweet pickle relish
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.13 tsp black pepper
Mix-ins
  • 1 celery stalk celery stalk, finely diced
  • 2 tbsp red onion, finely minced
Garnish
  • 0.01 paprika and fresh chives for garnish

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place 10 large eggs in a pot, cover with cold water, and bring to a boil on high heat. Cover the pot, remove from heat, and let the eggs stand 12 minutes, until set.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel under cool running water so the shells release easily.
Make the creamy yolk dressing
  1. Separate the yolks from the whites and place the yolks in a bowl. Mash the yolks with mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until creamy.
Combine and chill
  1. Chop the egg whites into small pieces. Fold the chopped whites, finely diced celery, and finely minced red onion into the yolk dressing.
  2. Chill the deviled egg salad for 30 minutes. Dust with paprika and fresh chives and serve on bread, croissants, or lettuce.

Notes

Pro tip: mash the yolks thoroughly so the salad stays creamy even after chilling. Refrigerate in a covered container up to 3 days; make-ahead works well. Freezing is not recommended because the texture can become watery. For a lighter option, swap mayonnaise for light mayonnaise (or Greek yogurt if you prefer a tangier profile).