Devil Egg Salad
Transform your classic deviled eggs into a creamy, flavorful crowd-pleaser with this Devil Egg Salad recipe! Packed with the tangy bite of yellow and Dijon mustard, a hint of heat from hot sauce, and the crunch of diced celery, this egg salad is anything but ordinary. A subtle kick from paprika and the optional addition of pickle relish elevate the dish, while the chopped chives add a fresh burst of flavor. Perfect as a sandwich filling, a topping for crackers, or served over greens, this chilled egg salad is an easy, versatile dish ready in just 20 minutes. Whether you're hosting a brunch, preparing a picnic, or meal-prepping for the week, this recipe is a guaranteed winner.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.333 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped chives
- 0.5 cup celery, finely diced
- 2 tablespoons pickle relish (optional)
Instructions
Place the eggs in a single layer in a medium saucepan and cover them with water until the water is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10 minutes.
Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs once they are cool enough to handle.
Slice the peeled eggs in half and scoop out the yolks into a large bowl. Place the whites aside and roughly chop them.
Mash the egg yolks with a fork until smooth. Add the mayonnaise, yellow mustard, Dijon mustard, white vinegar, paprika, hot sauce, salt, and black pepper. Mix until well combined.
Gently fold in the chopped egg whites, celery, chopped chives, and pickle relish (if using) until evenly distributed.
Taste and adjust the seasoning with more salt, pepper, or hot sauce, if needed.
Transfer the Devil Egg Salad to a serving dish or an airtight container. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serve as a sandwich filling, on crackers, atop a bed of greens, or as a side dish.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
