Deviled Egg Salad
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
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
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.
