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Deviled Egg Salad

Deviled egg salad with creamy yolk dressing and chunky chopped whites—boiled eggs are mashed with mayonnaise, Dijon, relish, and vinegar, then folded with celery and red onion for a satisfying texture. Finished with a paprika and chive dusting and served on bread, croissants, or lettuce cups.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place 10 large eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs and set aside.
Make the yolk dressing
  1. Separate the yolks and mash them with mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until creamy. Keep mashing until smooth and thick.
Chop and combine
  1. Chop the egg whites into small pieces. Aim for a chunky texture for the salad.
  2. Fold the chopped whites, finely diced celery stalk, and finely minced red onion into the yolk dressing. Mix just until evenly combined.
Chill and serve
  1. Chill the deviled egg salad for 30 minutes. This helps it set up and taste more cohesive.
  2. Dust with paprika and garnish with fresh chives, then serve on bread, croissants, or lettuce. Keep toppings visible for a fresh look.

Notes

For the creamiest yolk mixture, mash the yolks thoroughly until no large lumps remain before folding in the chopped whites. Refrigerate covered up to 3 days; the texture may soften slightly, but it’s still good. Freezing is not recommended for this salad. If you want a lighter version, swap mayonnaise for plain Greek yogurt (use about the same amount) to keep it tangy and creamy.