The classic flavor of deviled eggs turned into a packable salad. This Deviled Egg Salad is delicious and made with easy peel hard boiled eggs.
I would avoid making hard boiled eggs (and therefore deviled eggs) until I learned a method for easy peel eggs. Inevitably I would ruin the whites because the peel would stick so much on at least half the eggs. If you want to learn the simple secrets to making your egg shells neatly peel off, every time, no matter the age of your eggs – CLICK HERE. Once you have mastered hard boiling eggs, you’re going to be making a lot more egg salad. It’s one of my favorite things to keep in the fridge for a quick lunch. My egg salad has the classic flavor of a deviled egg – tangy and creamy with just a hint of sweetness.
Ingredients needed for Deviled Egg Salad
- Large Eggs
- White Vinegar
- Yellow Mustard
- Salt and Pepper
How to make this Egg Salad Recipe
Hard boil the eggs, preferably using my method for easy peel eggs. Once cooled, peel the eggs and chop them. Whisk together the dressing ingredients – mayonnaise, mustard, white vinegar, paprika, sugar, salt and pepper. Pour the dressing over the cooked, chopped eggs. Mix together until well combined. Serve as a sandwich, a lettuce wrap or with crackers.
- Kitchen timer to keep track of cooking your eggs for 14 minutes
- The best egg slicer
- For variation, add some finely chopped onion or fresh herbs to your egg salad
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that I may earn advertising fees on.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN and print this recipe!
Deviled Egg Salad
- 8 large hard boiled eggs
- 1/4 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tsp white vinegar
- 2 tsp sugar
- 3/4 tsp salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- Chop the hard boiled eggs and add them to a large bowl.
- Whisk together the mayonnaise, mustard, vinegar, sugar, salt, paprika and pepper until smooth.
- Pour the dressing over the chopped eggs and stir until well combined.
- Egg salad will keep in an air-tight container in the refrigerator for up to three days.
Leave a Reply