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Deviled Egg Salad

Deviled egg salad made with hard-boiled eggs, mashed yolks, and a creamy Dijon–relish dressing. Fold in chopped whites with celery and red onion, then chill for a thick, scoopable texture.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 10 large eggs
mayonnaise
  • 0.5 cup mayonnaise
Dijon mustard
  • 1 tbsp Dijon mustard
sweet pickle relish
  • 1 tbsp sweet pickle relish
white vinegar
  • 1 tsp white vinegar
celery stalk
  • 1 celery stalk finely diced
red onion
  • 2 tbsp red onion finely minced
salt
  • 0.25 tsp salt
black pepper
  • 0.125 tsp black pepper
paprika
  • 1 paprika for garnish
fresh chives
  • 1 fresh chives for garnish

Equipment

  • 1 pot

Method
 

Boil, cool, and peel
  1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat, then cover the pot, remove from heat, and let stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs once cool, with smooth, intact shells as your visual cue.
Make the deviled yolk dressing
  1. Separate the yolks from the whites and mash the yolks with mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until creamy. Stop when the mixture looks uniform and glossy.
Combine and chill
  1. Chop the egg whites into small pieces. Keep them roughly bite-size for a chunky salad texture.
  2. Fold the chopped egg whites, celery, and red onion into the yolk dressing. Mix gently until the whites are coated and the salad looks evenly speckled.
  3. Chill the egg salad for 30 minutes. Just before serving, dust with paprika and top with fresh chives for a bright garnish.
Serve
  1. Serve the deviled egg salad on bread, croissants, or alongside lettuce cups. Plate it with visible paprika flecks and chives.

Notes

Pro tip: For clean yolk mashing and less watery salad, mash the yolks thoroughly and chop the whites into consistent bite-size pieces. Store covered in the refrigerator up to 3 days; the texture firms as it chills, so taste and adjust salt/pepper if needed. Freezing isn’t recommended because the mayo-based mixture can become grainy. Dietary swap: use a reduced-fat mayonnaise if you want a lighter version without changing the method.