Deviled Egg Salad

Deviled Egg Salad

Healthy Fact of the Day

Use Greek yogurt in place of some or all of the mayo for added protein and fewer calories. Eggs are a great source of high-quality protein and essential vitamins.
Deviled Egg Salad

Deviled Egg Salad

Recipe by Daily Disher

Deviled Egg Salad is creamy, tangy, and packed with flavor—everything you love about deviled eggs in a spoonable, spreadable form.

Course: AppetizerCuisine: AmericanDifficulty: Easy
3.7 from 3 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 6 eggs

    • 0.25 cup mayonnaise

    • 1 tablespoon yellow mustard

    • 1 tablespoon Dijon mustard

    • 1 teaspoon white vinegar

    • 1 teaspoon sugar

    • 0.25 teaspoon paprika

    • 0.25 teaspoon salt

    • 0.25 teaspoon black pepper

    • 2 tablespoons chopped fresh chives

    Directions

    • Begin by placing the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium heat.
    • Once the water is boiling, remove the pan from heat and cover it with a lid. Allow the eggs to sit for 10 minutes.
    • After 10 minutes, transfer the eggs to a bowl of ice water to cool. Peel the cooled eggs and chop them finely.
    • In a large mixing bowl, combine the mayonnaise, yellow mustard, Dijon mustard, white vinegar, and sugar.
    • Add the chopped eggs to the mayonnaise mixture and stir gently to combine all ingredients evenly.
    • Season the egg salad with paprika, salt, and black pepper. Mix thoroughly and adjust the seasoning if needed.
    • Garnish the egg salad with chopped chives before serving. Serve chilled or at room temperature as desired.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Deviled Egg Salad brings together the bold, tangy flavors of classic deviled eggs in a creamy, versatile salad. With mayo, Dijon, mustard, and a touch of vinegar, it’s rich, zippy, and satisfying. Perfect as a sandwich filling, dip, or salad topper, this dish is easy to make and hard to resist.

    3.7 from 3 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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