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Delicious deviled egg salad served on a bed of lettuce with fresh herbs.

Deviled Egg Salad

A quick and creamy deviled egg salad that captures the classic flavors of deviled eggs without the fuss, perfect for lunch or snacks.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Side, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large hard boiled eggs, peeled and chopped
  • 1/3 cup mayonnaise, plus more as needed
  • 1 to 2 teaspoons yellow mustard depending on how bold you like it
  • 1 tablespoon sweet pickle relish
  • Salt and black pepper, to taste
  • Paprika, for topping
Optional Add-ins
  • 1/4 cup diced celery optional but adds crunch
  • 2 tablespoons sliced green onion optional

Method
 

Preparation
  1. In a bowl, mix mayonnaise, mustard, relish, salt, pepper, and a pinch of paprika.
  2. Fold in the chopped eggs and any optional add-ins.
  3. Taste and adjust seasoning. Add a little more mayo if you want it creamier.
  4. Chill for 15 to 30 minutes if you can, then serve. Sprinkle paprika on top right before serving.

Notes

Store leftovers in an airtight container for up to 3 days. If it looks a little dry the next day, stir in a small spoon of mayo. Do not freeze.