This Deviled Egg Salad is an easy host hack full of protein and flavor!
My family loves to host. Birthdays, holidays, long weekend BBQs, even things as simple as dinners for no occasion. I guess I acquired this trait from them because, as an adult, I love hosting, too. Most people would say it’s too much work or pressure, but I love it. I love decorating and serving delicious food and drinks, but most of all, I love being the one to bring my favorite people together for a great time.
When my parents would host, they had it down to a science. My dad on the grill, my mom in the kitchen, and the kids anywhere out of their hair. It was always the same menu, too. My dad grilled up pork tenderloin, tri-tip, and hot dogs for the little ones. Meanwhile, my mom made an array of sides in the kitchen—pasta salad, rice pilaf, and deviled eggs. I was never a huge fan of deviled eggs, but hers were heavenly. We should’ve called them heaven’s eggs.
This deviled egg salad contains most of the ingredients you’d expect—eggs, mayo, Dijon, paprika, and pickled relish. The difference is that instead of spending the time to carefully scoop out your eggs, create a mixture, and pipe them back in to create a beautiful hors d’oeuvre, you basically get to toss everything together and call it a day. It’s a quick host hack to create a creamy, rich, and filling dish.
Is This Deviled Egg Salad Healthy?
Deviled egg salad is a protein-heavy recipe that balances other nutrients as well, making it a wonderful appetizer or lunch option. If you’re bulking up, it makes for a great meal served on whole-wheat bread. The eggs provide a great dose of vitamins A, D, B6, and B12. However, mayo isn’t the healthiest condiment. To make deviled egg salad healthier, use a light mayo or substitute the mayo for Greek yogurt. You can also add celery, which contains vitamins and minerals, including folate, potassium, vitamin K, vitamin C, and vitamin A.
Finding The Right Texture
This deviled egg salad is all about texture. If you want a really smooth and creamy mixture, add extra mayo (but just be aware that this will make the dish heavier). Another approach is to chop your egg whites more finely. If you prefer a lumpy egg salad (like I do), chop your whites bigger and add textured ingredients like chopped pickles and onions.
How Do I Store Leftovers?
You’ll want to serve the deviled egg salad immediately after preparing it, but if you have leftovers, store them in an airtight container in the fridge for up to 4 days. I don’t recommend freezing egg salad due to texture and flavor changes.
Serving Suggestions
Deviled egg salad was designed for party platters. Bring it to potlucks, holidays, and BBQs! It makes for a great side dish with meals like baby back ribs, Baked BBQ Chicken Wings, and turkey burgers.
My next suggestion might sound a little strange, but don’t knock it till you’ve tried it: an egg salad grilled cheese sandwich. We suggest using cheddar cheese and pumpernickel! However you choose to enjoy your deviled egg salad, you’ll be in heaven.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup dill pickle relish
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes, then peel.
- Halve eggs, remove yolks, and place yolks in a bowl. Add mayonnaise, mustard, and relish, and mash until smooth.
- Chop egg whites and add to yolk mixture. Season with paprika, salt, and pepper. Mix well.
- Serve chilled or at room temperature.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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