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Quick Deviled Egg Salad Recipe

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4.4 from 26 reviews

This Quick Deviled Egg Salad is a creamy, tangy twist on classic egg salad, enhanced with dill pickles, fresh herbs, and a hint of smoked paprika. Perfect for sandwiches, salads, or as a protein-packed spread, it’s ready in under 45 minutes with simple steaming and mixing techniques.

  • Total Time: 33 minutes
  • Yield: 4 servings

Ingredients

Eggs

  • 8 Whole Eggs (large)

Salad Mixture

  • 1/4 cup (55 grams) Mayonnaise
  • 2 teaspoons Prepared Yellow Mustard
  • 1/3 cup (62 grams) Dill Pickles (chopped fine)
  • 1 tablespoon + 1 teaspoon Pickle Juice
  • 2 teaspoons Fresh Dill (chopped, or substitute 1/2 to 1 teaspoon dried dill)
  • 2 tablespoons Fresh Chives (chopped fine)
  • 1/4 + 1/8 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper (ground)
  • 1/4 teaspoon Smoked Paprika
  • Cayenne or Tabasco (optional, to taste)

Instructions

  1. Steam the Eggs: In a medium saucepan fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the basket and cover with a lid. Steam the eggs for 13 minutes to achieve perfect hard-cooked eggs.
  2. Ice Bath Cool Down: Prepare a medium bowl with ice water. After steaming, transfer the eggs directly to the ice bath to cool for 13 minutes, stopping the cooking process and making peeling easier.
  3. Peel and Chop: Tap the larger end of each egg on a hard surface, then roll gently to crack the shell. Remove the shell carefully, then chop the eggs roughly for chunkier salad or finely for a spreadable consistency.
  4. Mix the Dressing: While the eggs steam and cool, combine mayonnaise, yellow mustard, chopped dill pickles, pickle juice, fresh dill, chives, sea salt, black pepper, and smoked paprika in a medium mixing bowl.
  5. Combine Eggs and Dressing: Add the chopped eggs to the dressing and thoroughly mix. The yolks will help make the texture creamy. Adjust seasoning with additional pickle juice, salt, pepper, and add cayenne or Tabasco if you want some heat.
  6. Chill the Salad: Refrigerate the deviled egg salad for at least 30 minutes, ideally an hour, to allow the flavors to meld and intensify.
  7. Storage: Store the salad in a sealed container in the fridge for up to four days. Stir any separated liquid back in or drain off before serving.

Notes

  • Steaming eggs rather than boiling reduces cracking and produces a creamier yolk texture.
  • Using fresh herbs brightens the flavor but dried dill works in a pinch—adjust quantity to taste.
  • For a creamier salad, chop eggs finely; for more texture, keep chunks larger.
  • Adding pickle juice slowly can help control tanginess.
  • Store leftovers promptly to maintain freshness and taste.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Salad
  • Method: Steaming
  • Cuisine: American

Find it online: https://ellarecipe.com/quick-deviled-egg-salad-recipe/