Deviled Egg Salad

In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.

Course Mains & Entrees

Cuisine American

Keyword apple salad, deviled eggs, easy recipe, eggs, high protein, lunch

Prep Time 12

Cook Time 12

Total Time 24

Servings servings

Calories 180

Author Laurie McNamara

Ingredients

8 large eggs
1/4 cup mayonnaise use your favorite (I use light mayo)
2 teaspoons yellow mustard
1/4 cup diced dill pickles
2 tablespoons pickle liquids
2 tablespoons snipped fresh chives
1 to 2 teaspoons chopped fresh dill to taste
kosher salt to taste (about 1/4 to 1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika

US Customary - Metric

Instructions

Place eggs in to a medium saucepan and fill cover (by 2-inches) with water. Cover and bring to a boil. Once boiling, turn off the heat and set a timer for 12 minutes. After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.
Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with mayonnaise, yellow mustard, dill pickles and pickle liquids. Stir and gently mash until combined.
Chop up the remaining eggs to your desired size. Transfer to the bowl with the dressing and add in chives, dill, smoked paprika and kosher salt and some freshly ground black pepper to taste.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition