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Quick Deviled Egg Salad Recipe

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★★★★★

4.5 from 84 reviews

A quick and flavorful Deviled Egg Salad that’s perfect as a creamy and tangy spread or side dish. This recipe uses steamed eggs combined with a zesty mix of mayonnaise, mustard, dill pickles, and fresh herbs for a delicious twist on a classic.

Ingredients

Scale

Eggs

  • 8 Whole Eggs (large)

Salad Mix

  • 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)

Instructions

  1. Steam the Eggs: In a medium pot fitted with a steamer basket, bring about one inch of water to a boil. Place the eggs in the steamer basket and cover with a lid. Steam the eggs for 13 minutes.
  2. Prepare Ice Bath and Cool Eggs: While the eggs are steaming, prepare an ice bath in a medium bowl. Once steaming is complete, transfer the eggs into the ice bath and let them cool for 13 minutes. This stops the cooking process and makes peeling easier.
  3. Peel and Chop Eggs: Tap each egg gently on the large end against a hard surface and roll it gently to crack the shell evenly. Remove the shells, then roughly chop the eggs leaving them chunky for texture, or finely chop if you prefer a smoother spread.
  4. Mix Salad Ingredients: In a medium mixing bowl, combine the mayonnaise, yellow mustard, finely chopped dill pickles, pickle juice, fresh dill, fresh chives, sea salt, black pepper, and smoked paprika. Mix well to integrate all the flavors.
  5. Incorporate Eggs: Add the chopped eggs to the mixing bowl and stir thoroughly. As you mix, the yolks will blend in and create a creamy consistency. Adjust seasoning by tasting; add more pickle juice for tang, salt and pepper as needed, and if desired, a pinch of cayenne or a few drops of Tabasco for heat.
  6. Chill the Salad: Refrigerate the deviled egg salad for at least 30 minutes, preferably an hour, to allow the flavors to meld together for the best taste.
  7. Store Properly: Keep the egg salad in an airtight container in the refrigerator for up to four days. If liquid separates after storage, stir it back in or pour off before serving.

Notes

  • Steaming eggs instead of boiling helps achieve a tender, easy-to-peel shell.
  • Adjust the amount of fresh dill or dried dill based on your flavor preference.
  • Cayenne or Tabasco sauce is optional but adds a nice spicy kick.
  • This salad can be served on bread, crackers, or atop a green salad for a light meal.
  • Use fresh eggs for best results, and ensure eggs are fully cooled before peeling to avoid damage.

Keywords: Deviled Egg Salad, egg salad recipe, steamed eggs, easy egg salad, quick salad, creamy egg salad, picnic recipe

Find it online: https://amayaharis.com/quick-deviled-egg-salad-recipe/