Deviled Egg Salad
Turn your classic deviled eggs into an effortlessly creamy and tangy dish with this Deviled Egg Salad recipe! Perfect for picnics, brunches, or a protein-packed snack, this recipe combines hard-boiled eggs with a luscious dressing of mayonnaise, Dijon mustard, yellow mustard, and a touch of white vinegar for that signature tang. A sprinkle of paprika and a blend of garlic and onion powders elevate the flavor, while finely chopped celery, red onion, and chives add fresh crunch and color. Ready in just 20 minutes, this versatile egg salad can be served on sandwiches, crackers, or with crisp greens for a lighter option. It's a quick, satisfying twist on a beloved classic that's perfect for meal prep or entertaining!
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Recipe Information
Ingredients
- 6 eggs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 tablespoons chives or green onions, finely chopped
Instructions
Place the eggs in a large saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the saucepan, and let the eggs sit in hot water for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once they are cool enough to handle.
Chop the peeled eggs into small chunks and place them in a large mixing bowl.
In a separate small bowl, combine the mayonnaise, Dijon mustard, yellow mustard, white vinegar, paprika, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and evenly mixed.
Pour the dressing over the chopped eggs in the mixing bowl.
Add the finely chopped celery, red onion, and chives or green onions to the bowl. Gently fold everything together until well combined.
Taste and adjust seasoning if needed. Add a pinch of salt, pepper, or an extra sprinkle of paprika for more flavor if desired.
Serve immediately as a sandwich filling, on crackers, or alongside fresh greens. Alternatively, cover and refrigerate for up to 3 days.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 604 mg | 13% | |
*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.
