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Deviled Egg Salad

Deviled egg salad with creamy mashed yolks and chopped whites for a chunky, scoopable texture. Boiled eggs are chilled, peeled, then folded with celery and red onion and served chilled 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: 332
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 10 large eggs
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
Mix-ins
  • 1 celery stalk, finely diced
  • 2 tbsp red onion, finely minced
Garnish
  • 0.25 Paprika
  • 1 fresh chives

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill in an ice bath 10 minutes and peel.
Make the deviled yolk dressing
  1. Separate the yolks and mash them with mayonnaise, Dijon, relish, vinegar, salt, and pepper until creamy.
Assemble and fold
  1. Chop the egg whites.
  2. Fold the whites, celery, and red onion into the yolk dressing.
Chill and serve
  1. Chill 30 minutes.
  2. Dust with paprika and fresh chives, then serve on bread, croissants, or lettuce.

Notes

For the cleanest mash, press the warm yolks through a fine-mesh sieve or mash thoroughly before adding mayo and mustard. Refrigerate in a covered container up to 3 days; it can be frozen for up to 1 month, but texture may soften after thawing. For a lighter option, swap mayonnaise for Greek yogurt (use the same amount) to keep the salad creamy.