Do you mean Deviled Egg Salad?
That’s usually what people are referring to—and it’s a classic, creamy favorite. 🥚🥪
(I’ll assume that’s what you want; if you meant something else, tell me!)
Deviled Egg Salad (Classic & Creamy)
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise (adjust to taste)
- 1 tsp yellow mustard
- 1 tsp Dijon mustard (optional, for depth)
- 1–2 tbsp finely chopped dill pickles or relish
- 1/2 tsp paprika (plus more for garnish)
- Salt and black pepper, to taste
- Optional add-ins:
- Chopped celery (for crunch)
- Chives or green onions
- A dash of hot sauce or cayenne
Instructions
- Chop the hard-boiled eggs (coarse or fine, your choice).
- In a bowl, mix mayo, mustards, pickles/relish, paprika, salt, and pepper.
- Fold in the eggs gently until coated.
- Taste and adjust seasoning.
- Chill 20–30 minutes for best flavor.
How to Serve
- On toasted bread or brioche rolls
- As a sandwich filling with lettuce
- Scooped onto crackers
- Wrapped in lettuce cups
- As a side dish for picnics or potlucks
Pro Tips
- For extra richness: add one mashed egg yolk before mixing
- For lighter salad: replace half the mayo with Greek yogurt
- For Southern-style: add a pinch of sugar and more relish
- For smoky flavor: use smoked paprika
If you want, I can also give you:
- Southern deviled egg salad
- Keto / low-carb version
- Avocado deviled egg salad
- Old-school diner-style recipe
Just tell me which one you’d like 😊
