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Deviled Egg Salad

Deviled egg salad with creamy yolk dressing, chopped egg whites, and crunchy celery and red onion. Boiled eggs are chilled, peeled, mashed, then folded for a chunky, spoonable texture dusted with paprika and chives.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 10 large eggs Use large eggs for consistent texture.
Dressing
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp sweet pickle relish
  • 1 tsp white vinegar
  • 0.25 cup celery stalk, finely diced
  • 2 tbsp red onion, finely minced
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • 0.5 tsp paprika For dusting on top just before serving.
  • 0.25 cup fresh chives For sprinkling on top just before serving.

Equipment

  • 1 sheet pan
  • 1 pot with lid

Method
 

Boil and chill the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel.
Make the yolk dressing
  1. Separate the yolks, then mash them until smooth and creamy.
  2. Stir the mashed yolks with mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until creamy.
Build the egg salad
  1. Chop the egg whites into small pieces.
  2. Fold the chopped egg whites, celery, and red onion into the yolk dressing until evenly combined.
Chill, garnish, and serve
  1. Chill the egg salad for 30 minutes so it thickens slightly and the flavors meld.
  2. Dust with paprika and top with fresh chives, then serve on bread, croissants, or lettuce.

Notes

For the cleanest chop, cool the eggs fully in the ice bath before peeling, then chop the whites into even pieces for a consistent bite. Refrigerate in an airtight container for up to 3 days; freeze is not recommended due to texture changes. For a lighter option, substitute half the mayonnaise with plain Greek yogurt for a tangier, lower-fat dressing.