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Summer Deviled Egg Salad Recipe

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4.1 from 56 reviews

This Summer Deviled Egg Salad is a creamy, tangy, and flavorful twist on traditional egg salad. Steamed eggs are combined with mayonnaise, mustard, dill pickles, fresh herbs, and a hint of smoked paprika for a refreshing and satisfying dish perfect for warm weather meals and gatherings. The recipe is easy to prepare, with vibrant flavors that improve after chilling, making it an ideal make-ahead option for lunches or light dinners.

  • Total Time: 43 minutes (including chilling time, not counting optional refrigeration for 1 hour)
  • Yield: 4 servings

Ingredients

Eggs

  • 8 Whole Eggs (large)

Salad Dressing

  • 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 sub 1/2 to 1 tsp dried dill, add more to taste)
  • 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, add one inch of water and bring it to a boil. Place the eggs in the steamer basket and cover with a lid. Steam the eggs for 13 minutes until fully cooked.
  2. Cool the Eggs: Prepare an ice bath in a medium bowl by filling it with cold water and ice. Transfer the steamed eggs immediately into the ice bath and let them cool for 15 minutes to stop the cooking process and make peeling easier.
  3. Peel and Chop the Eggs: Tap the larger end of each egg gently on a hard surface and then roll it to crack the shell all around. Peel off the shell carefully. Roughly chop the eggs into chunky pieces for texture, or finely chop them if a spreadable consistency is preferred.
  4. Prepare the Salad Dressing: While the eggs are steaming or cooling, combine the mayonnaise, yellow mustard, finely chopped dill pickles, pickle juice, fresh dill, fresh chives, fine sea salt, black pepper, and smoked paprika in a medium mixing bowl.
  5. Mix the Salad: Add the chopped eggs to the bowl with the dressing. Stir thoroughly so the yolks become creamy and evenly distributed. Taste and adjust seasoning by adding more pickle juice for tang, additional salt or pepper for seasoning, and optional cayenne or Tabasco for heat.
  6. Chill the Salad: Cover the bowl and refrigerate the deviled egg salad for at least 30 minutes, ideally an hour, to allow the flavors to meld together and develop fully.
  7. Storage: Store any leftover deviled egg salad in a lidded container in the refrigerator for up to four days. Stir any liquid that may form back into the salad before serving or drain it off for preferred consistency.

Notes

  • Steaming eggs instead of boiling reduces the chance of cracking and creates a creamy yolk texture.
  • Using pickle juice enhances the tanginess and balances the richness of the mayonnaise.
  • Fresh dill and chives add a bright, herbal flavor, but dried dill can substitute if fresh is unavailable.
  • Adjust the heat level with cayenne or Tabasco to suit your taste preference.
  • This salad can be served on its own, as a sandwich filling, or atop lettuce for a light meal.
  • If you experience liquid separation upon storage, simply stir it back in or drain it off.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes steaming plus 15 minutes cooling
  • Category: Salad
  • Method: Steaming
  • Cuisine: American
  • Diet: Low Fat

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