Deviled Egg Salad

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Perfect for potlucks, showers, parties, and cookouts, this easy egg salad is a delightful twist on classic deviled eggs.

Prep: 15

Cook: 0

Chill: 30

Total: 45

Recipe makes approximately 6 servings

Get Recipe Ingredients

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.