Creamy Deviled Egg Salad

This creamy deviled egg salad recipe is easy to make and it tastes delicious. After you try it, you may have to double the recipe and add it to your brunch menu. Whoever loves deviled eggs will love this recipe. Served as a side, in a sandwich or over a bed of butter lettuce with sliced heirloom tomatoes and celery sticks for a complete meal on its own. I could literally take a spoon and eat this right out of the mixing bowl!

Creamy egg salad on a bed  of butter lettuce, slices of heirloom tomatoes and celery sticks
Creamy egg salad on a bed of butter lettuce, slices of heirloom tomatoes and celery sticks

How to hard boil eggs

Some people find it tricky to hard boil eggs, but it’s really not hard at all. I’m going to show you how to get it right every time. Once you boil the eggs, the rest of the recipe takes less than 10 minutes. If you’ve ever hard boiled some eggs and found a grey ring around the yolk, this means…

…they are over cooked. For the perfect hard boiled eggs, place the eggs in a sauce pan and add enough cool water to cover the eggs. Add a cap full of white vinegar (they say this makes for easier peeling of the shell) to the water and bring to a boil. Immediately turn off the heat and cover the pan. Let it sit for 10 minutes. Pour out the water and fill the pan with iced water. Allow the eggs a few minutes to cool completely. If you want medium boiled eggs, take them out of the hot water in 8 minutes and for soft boiled eggs in 6 minutes. Remove the shell under cool running water.

Ho to make the egg salad

I enjoy the challenge of making complex gourmet dishes but boy I don’t know what I would do without those simple to make recipes that only require grabbing ingredients from my fridge and pantry. This recipe does just that.

A short list of ingredients that you most likely already have in your fridge and pantry is all it takes to make this amazing creamy deviled egg salad. Start by removing the shells from the eggs. Tap each egg against a hard surface to crack the shell and gently remove it under cool running water.
Slice the eggs in half, lengthwise. Remove the egg yolk and add to a bowl with the diced red onion, mayonnaise, lemon juice, coarse ground mustard, kosher salt, pepper and paprika. Stir to combine well. Medium chop the egg white and add to the egg yolk mix. Give the mixture a few gentle stirs, trying not to break the egg whites too much.

I like to serve a couple nice heaping spoonfuls of the egg salad over butter lettuce. Sprinkle some chopped chives over the egg salad. Serve with a side of celery and slices of tomatoes. It happens to be that as I’m writing this, heirloom tomatoes (my favorite!) are in season, but any tomato you have on hand will do just fine. There’s another salad recipe I love to make with heirloom tomatoes, hope you check it out. That’s it friends!

Ingredients

  • 6 hard boiled eggs, medium chopped
  • 3 tbsp. mayonnaise
  • 2 tsp. coarse ground mustard
  • 1/4 cup red onion, small diced
  • 1/4 tsp. kosher salt
  • 1/8 tsp. fresh ground black pepper
  • 1/4 tsp. paprika
  • 2 tbsp. chopped chives for garnish
One bowl with peeled hard boiled eggs and another bowl with small diced red onion, coarse ground mustard, mayonnaise, paprika, fresh ground black pepper and kosher salt
Just two bowls and a handful of ingredient already in your fridge and pantry

Directions

  1. Remove the egg shells and cut eggs in half lengthwise.
  2. In a medium bowl add the egg yolks, red onion, mayonnaise, lemon juice, mustard, salt, pepper and paprika. Stir until ingredients are well combined.
  3. Add the chopped egg whites and stir to to combine.
  4. Sprinkle with chopped chives before serving.
  5. Enjoy!
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Creamy Deviled Egg Salad

Creamy egg salad, the perfect cross between hard boiled eggs and deviled eggs. This creamy salad hits the spot. Make it a complete lunch by serving it on a bed of butter lettuce, with slices of heirloom tomatoes and celery sticks.

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 3 servings 1x
  • Category: Salad
  • Method: Easy
  • Cuisine: American
Scale

Ingredients

  • 6 hard boiled eggs, medium chopped
  • 3 tbsp. mayonnaise
  • 2 tsp. fresh squeezed lemon juice
  • 2 tsp. coarse ground mustard
  • 1/4 cup red onion, small diced
  • 1/4 tsp. kosher salt
  • 1/8 tsp. fresh ground black pepper
  • 1/4 tsp. paprika
  • 2 tbsp. chopped chives for garnish

Instructions

  1. Remove the egg shells and cut eggs in half lengthwise.
  2. In a medium bowl add the egg yolks, red onion, mayonnaise, lemon juice, mustard, salt, pepper and paprika. Stir until well combined.
  3. Add the chopped egg whites and stir to to combine.
  4. Sprinkle with chopped chives before serving.
  5. Enjoy!

Notes

  1. To make this a complete meal for lunch or dinner, I like to place the egg salad over a bed of butter lettuce. 
  2. Slice some tomato that I simply season with salt and pepper.
  3. I also like to chop a few chopped celery sticks for a crunchy texture and they go so well with the egg salad.  some people even finely chop the celery and mix it in with the salad but I like mine on the side 🙂
  4. This can be made up to 48 hours in advance.  Store in an airtight container and keep refrigerated.
  5. Recipe can easily be multiplied to accommodate the number of servings needed.

Keywords: egg salad, deviled eggs, hard boiled eggs, brunch, lunch, salad

Jennifer Lopez

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3 thoughts on “Creamy Deviled Egg Salad

  1. […] my girls love hard boiled eggs and deviled eggs, neither of which they like to take to school. My creamy egg salad was the best way to combine those two. Putting the salad in a pita with butter lettuce and tomato […]

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