Name: Quick Deviled Egg Salad Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 51 min
Cuisine: American
Ingredients: 8 Whole Eggs (large); 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 tsp 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 Sauce (optional, for heat)

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Introduction

This Quick Deviled Egg Salad is a creamy, tangy twist on a classic favorite. It combines perfectly cooked eggs with dill, pickles, and a hint of smoky paprika for a deliciously satisfying salad that’s ready in no time.

A white speckled bowl filled with creamy yellow egg salad made of chopped hard-boiled eggs mixed with a smooth dressing, sprinkled with finely chopped green chives and black pepper on top, with a few sprigs of dill as garnish in the center. Two silver spoons rest on the right side inside the bowl. The bowl sits on a white marbled surface next to fresh green chives on the bottom right and two slices of rustic bread on the bottom left. Above the bowl, there are two small white speckled dishes, one filled with chopped green herbs and the other mostly out of frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 whole eggs (large)
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 1/2 to 1 teaspoon dried dill, 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 sauce (optional, for heat)

Instructions

Step 1: Fill a medium saucepan with about one inch of water and bring to a boil. Place a steamer basket inside and add the eggs. Cover with a lid and steam the eggs for 13 minutes.
Step 2: While the eggs cook, prepare an ice bath in a medium bowl. Transfer the eggs to the ice bath and let them cool for 13 minutes to stop the cooking process.
Step 3: Peel the eggs by tapping the larger end on a hard surface, then gently rolling to crack the shell all over. Remove the shells and roughly chop the eggs to your preferred texture—chunky for a salad or finer for a spread.
Step 4: In a medium mixing bowl, combine the mayonnaise, mustard, chopped pickles, pickle juice, dill, chives, salt, pepper, and smoked paprika.
Step 5: Add the chopped eggs to the bowl and stir thoroughly until the yolks become creamy and the mixture is well combined. Taste and adjust seasoning by adding more pickle juice, salt, or pepper as desired. For some heat, include a pinch of cayenne or a few dashes of Tabasco.
Step 6: Refrigerate the salad for at least 30 minutes (preferably an hour) to allow the flavors to meld before serving.

Tips & Variations

For a creamier texture, finely chop the eggs rather than leaving them chunky.
Substitute fresh dill with dried dill if unavailable, but start with less and adjust to taste.
Add a squeeze of fresh lemon juice for extra brightness.
Try adding crispy bacon bits or chopped celery for added crunch and flavor.
If you don’t have a steamer basket, you can boil the eggs traditionally, then transfer to an ice bath.

Storage

Store the deviled egg salad in a sealed container in the refrigerator for up to four days. After about 24 hours, you may notice some liquid separation; simply stir it back in or drain it off before serving. Reheat is not recommended—serve chilled or at room temperature.

How to Serve

A thick slice of brown toasted bread sits on a white plate, topped with a generous layer of creamy, chunky yellow egg salad mixed with finely chopped green herbs. The egg salad has a slightly lumpy texture and is sprinkled with small bits of black pepper and finely chopped green herbs. A small sprig of fresh green dill rests beside the toast on the plate. In the background, there is a white bowl with a white marbled texture surface holding more egg salad, and a white bowl with scattered chopped green herbs. The whole scene is set on a white marbled texture surface, giving it a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yellow mustard instead of prepared yellow mustard?

Prepared yellow mustard is recommended for its balanced tang and texture, but you can use regular yellow mustard if needed. Just be mindful of the flavor concentration and adjust amounts to taste.

How do I know when the eggs are perfectly cooked for this salad?

Steaming the eggs for 13 minutes followed by an ice bath ensures firm, fully cooked yolks without overcooking. This method also makes peeling easier and gives a great texture for the salad.