Whether you need a crowd-pleasing option for your next potluck or cookout, or a protein-packed lunch with minimal effort, this creamy deviled egg salad is just the ticket. Naturally low carb, dairy free, and gluten free, it’s got all the flavor of classic deviled eggs in an easy salad form. Perfect in a sandwich, on a green leaf salad, or all on its own with your favorite crackers.
🥚 What Makes This Recipe So Good
- Deviled egg salad takes everything you love about classic deviled eggs and transforms them into an easy-to-make, easier-to-eat salad form. Scoop it onto croissants or honey wheat toast, or spoon it into lettuce cups or low-carb tortillas. If you want something really easy, just enjoy the salad all on its own, using your favorite crackers or veggies as dipping vessels.
- Deviled eggs are great, but they do require a little more effort and a little more care. Removing the yolks without damaging the egg whites, mixing up a perfectly seasoned filling, then piping that filling back into the egg whites and garnishing with paprika or bacon or sriracha or parsley. Of course, even if you’ve assembled the perfect deviled eggs, you still have to transport them – whether you’re going from the fridge to the dinner table or all the way to a potluck. With a deviled egg salad, though, all you have to do is mash and mix. No fancy, precarious presentation adding stress to your day.
👩🏼🍳 Chef’s Tips
- Get a head start on salad prep by hard-boiling the eggs in advance! You can use an Instant Pot, an air fryer, or the tried-and-true stovetop method, just make sure they’re hard-boiled, not soft. You can peel them right after boiling them, or wait and peel them just before making your deviled egg salad. Either way, the hard-boiled eggs can be refrigerated up to 7 days after boiling. I prefer to refrigerate them in their shells just to give them an extra barrier between the eggs and the fridge air. Make sure you keep them in a sealed container or in a bowl of cold water (you’ll want to change the water daily).
- Don’t skip the chill time! I recommend chilling the deviled egg salad at least 30 minutes, to give the flavors time to deepen as the ingredients meld together. For a really rich flavor, you can prepare the full salad up to 4 days in advance. Just refrigerate it in an airtight container and stir it well before serving.
🥗 Other Tasty Salad Recipes
- Amish Broccoli Salad
- Mediterranean Chickpea Salad
- Guacamole Salad
- Potato Salad with Raisins
- Cherry Tomato Salad
- Whole30 Buffalo Chicken Salad (Dairy Free, Gluten Free)
- Zucchini Salad
For the Deviled Egg Salad
- 6 large hard-boiled eggs peeled, halved
- ⅓ cup mayonnaise see Notes
- ¼ cup chopped dill pickles or dill pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt more or less to taste
- ½ teaspoon freshly cracked black pepper more or less to taste
Serving Suggestions (All Optional)
- additional paprika
- lettuce cups
- bacon chips made from this recipe
- cucumber coins
- celery sticks
- buttery crackers or saltines
- croissants or brioche buns
- Large mixing bowl with lid, or plastic wrap to cover
- Small bowl
- Silicone spatula
- Separate 6 large hard-boiled eggs, placing hard-boiled egg yolks in large mixing bowl and hard-boiled egg whites in small bowl. Set small bowl aside.
- Add ⅓ cup mayonnaise, ¼ cup chopped dill pickles, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper to large mixing bowl with hard-boiled egg yolks.
- Stir ingredients in large mixing bowl together until fully incorporated, mashing egg yolks with spatula until no lumps remain. Taste mixture and adjust ingredients as needed to achieve desired flavor. When satisfied, set bowl aside.
- Use fork to chop and mash hard-boiled egg whites into large pieces for chunkier egg salad or small pieces for smoother egg salad. When satisfied with texture of egg whites, add egg whites to large mixing bowl.
- Gently fold egg white pieces into egg salad mixture until egg whites are just distributed throughout salad. Cover bowl with lid or plastic wrap and place in refrigerator. Chill egg salad at least 30 minutes.
- When ready to serve, remove egg salad from refrigerator and stir as needed to reincorporate ingredients. Sprinkle additional paprika over top of egg salad and serve chilled or at room temperature with vessels of choice.
- Make it Paleo/Whole30: Use a compatible mayonnaise (store-bought or make your own). Make sure your pickles or relish don’t contain any sweeteners or incompatible additives.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.