This simple deviled egg salad recipe is filled with all the flavors you expect from deviled eggs. It is the perfect dish for a quick meal prep lunch. Serve with lettuce wraps or on some toast!
Deviled egg salad recipe
This deviled egg salad recipe is the perfect low carb and keto snack or meal prep lunch. I like to have it on hand in the refrigerator for whenever I want a quick snack. I eat mine as a sandwich with keto bread or over lettuce. You could even use it as a side dish for my Crock Pot BBQ Pork Loin or Air Fryer Frozen Steak!
This recipe is so simple but fell free to make it your own by adding hot sauce, chopped celery, chopped onions, red bell pepper, or green onion.
Ingredients
This section explains how to choose the best ingredients for this deviled egg salad recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
8 Large eggs - of course we need hard boiled eggs to make our deviled egg salad! If you want a lighter egg salad, you could omit some of the egg yolks and just use mostly egg whites.
⅓ Cup mayonnaise - feel free to use whatever mayo you like. A light mayo, or avocado oil mayo. To lighten this up a bit, you could use Greek Yogurt in place of some or all of the mayo.
2 teaspoons Dijon Mustard - I like to use mustard and pickle relish to give the vinegar notes we need in our egg salad.
1 tablespoon Dill Pickle Relish - This gives us our texture. If you Arne't a fan of dill pickles, you could also use bread and butter pickles.
¼ teaspoon smoked paprika, plus more for garnish - I prefer this over cayenne pepper because I am not a spicy fan.
kosher salt and pepper to taste
How to make deviled egg salad
This section explains how to make this egg salad recipe, step by step. For a full printable recipe, see the recipe card below.
Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then immediately turn off the heat and set a timer for 11 minutes.
Have a bowl with ice water ready to go. When the timer goes off, carefully remove the eggs from the water and submerge them in the ice bath. Let sit for 5-10 minutes. Peel the eggs and chop.
In a large mixing bowl, combine all of your ingredients. Stir until all egg salad ingredients are combined equally. Season with salt and pepper to taste. Garnish with additional paprika. Store leftovers in an airtight container for up to 4 days. This deviled egg salad makes a great egg salad sandwich!
Pro tip:
- Divide the finished deviled egg salad into 4 equal portions for easy on the go meal prep.
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Simple Deviled Egg Salad
Ingredients
- 8 Large eggs
- ⅓ Cup mayonnaise
- 2 teaspoons Dijon Mustard
- 1 tablespoon Dill Pickle Relish
- ¼ teaspoon smoked paprika, plus more for garnish
- kosher salt and pepper to taste
Instructions
- Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then immediately turn off the heat and set a timer for 11 minutes.
- Have a bowl with ice water ready to go. When the timer goes off, carefully remove the eggs from the water and submerge them in the ice bath. Let sit for 5-10 minutes. Peel the eggs and chop.
- In a large mixing bowl, combine all of your ingredients. Mixing until all egg salad ingredients are combined equally. Season with salt and pepper to taste. Garnish with additional paprika. Store in an air-tight container for up to 4 days.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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