Description
If you’re hunting for an easy recipe that’s full of flavor and just the right amount of zing, this Easy Deviled Egg Salad is a must-try. It takes the nostalgic taste of classic deviled eggs and transforms it into a creamy, scoopable salad—perfect for sandwiches, crackers, lettuce wraps, or a spoon straight from the bowl. Whether you need a quick breakfast idea, an easy dinner side, or a high-protein, low-carb snack, this dish delivers on all fronts. The smoky paprika, sharp Dijon, and smooth mayo come together with tender eggs for a comforting and bold bite every time.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- 1/4 tsp smoked paprika (plus extra for garnish)
- 1 tbsp chopped fresh chives
- Salt and black pepper to taste
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool for 5–10 minutes. Peel and pat dry.
- Chop eggs into bite-sized pieces.
- In a mixing bowl, whisk together mayo, Dijon mustard, vinegar or lemon juice, paprika, salt, and pepper until smooth.
- Add chopped eggs to the bowl and gently fold everything together.
- Sprinkle with extra smoked paprika and chopped chives.
- Chill for at least 30 minutes before serving, or enjoy right away.