Deviled Egg Salad: Discover this creamy, easy recipe!
A creamy and easy recipe for Deviled Egg Salad, perfect for potlucks and brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 persons 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 6 large hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1/2 tsp apple cider vinegar
- Salt & black pepper to taste
- 1/4 tsp smoked paprika (plus more for garnish)
- 2 tbsp finely chopped dill pickles or relish
- 2 tbsp chopped green onions (reserve some for garnish)
- Lettuce leaves (optional, for serving)
Instructions
- Halve & Scoop: Slice eggs in half and gently scoop yolks into a bowl.
- Mash with Flavor: Mash yolks with mayo, mustard, vinegar, pickles, and seasoning.
- Stuff ‘Em Generously: Spoon or pipe the mixture back into egg whites.
- Garnish Game Strong: Sprinkle with smoked paprika and green onions.
- Serve It Up: Chill before serving on a bed of lettuce or as is.
Notes
- Great for potlucks and brunches.
- Can be made a day in advance for convenience.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg