Description
Quick Deviled Egg Salad (No Potatoes or Pasta!) is a delightful and creamy dish that marries the rich flavors of eggs with tangy mayonnaise, mustard, and crunchy dill pickles. This quick and easy salad can be prepared in just 20 minutes, making it an excellent option for lunch, dinner, or even picnics. Whether served on toast, in lettuce wraps, or simply enjoyed on its own, this vegetarian recipe is satisfying and versatile. Plus, it’s easily customizable to suit your taste preferences. Perfect for gatherings or a quick bite at home, this deviled egg salad is a nutritious choice that everyone will love!
Ingredients
Scale
- 8 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1/3 cup dill pickles (chopped)
- 1 tablespoon + 1 teaspoon pickle juice
- Fresh dill (chopped)
- Fresh chives (chopped)
- 1/4 + 1/8 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Cayenne or Tabasco (optional)
Instructions
- Boil the eggs in a pot of water for 12-13 minutes. Transfer to an ice bath to cool.
- Peel the cooled eggs and chop them into small pieces.
- In a mixing bowl, combine chopped eggs with mayonnaise, mustard, pickles, pickle juice, fresh herbs, salt, pepper, and smoked paprika.
- Mix until well combined. Taste and adjust seasoning as needed.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (approximately 90g)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg