Deviled Egg Salad
by Sommer Collier — last updated on Jul 24, 2025 
Our Best Deviled Egg Salad Recipe tastes like classic deviled eggs from potlucks and barbecues and is perfect for making delicious, more egg-citing egg salad sandwiches!
Why We Love This Deviled Egg Salad Recipe
It probably isn’t a surprise, given the name of this blog, that we are fans of recipes with more than just a bit of spice… Not necessarily spicy heat, but always with lots of bold flavors! This is why it’s also no surprise that we love “deviled egg” foods with plenty of deep, smoky paprika.
Sommer’s Recipe Notes
We have a few fabulous recipes on the site that are perfect for like-minded, deviled egg-loving fans. (If you haven’t gotten there yet, be sure to check out our Deviled Egg Potato Salad and Deviled Egg Pasta Salad recipes!) And this Deviled Egg Salad recipe is the perfect addition to the lineup!
It combines the flavors you crave in a classic deviled egg, but in a large, shareable, cold, and creamy salad. Bonus – it is way easier to chop up a bunch of hard-boiled eggs versus cutting each egg delicately in half, scooping out the egg yolks, then piping the mixture back into each little cavity to make traditional deviled eggs!
The rich creaminess, combined with tender pieces of chopped egg and the addition of vibrant paprika, makes this the best egg salad for sandwiches or to scoop on top of a green salad.
Ingredients You Need
- Hard-boiled eggs – make these ahead with our foolproof guide for how to hard boil eggs that are easy to peel
- Celery – diced
- Green onions – green and white parts, chopped
- Dill – fresh chopped
- Spices – paprika, salt, and ground pepper
- Mayonnaise – regular or low-fat
- Yellow mustard – or Dijon mustard for an even tangier taste
Optional Add-ins –
- Pickle relish – sweet relish or diced dill pickles, for a nice sour bite
- Cayenne pepper – to make a spicy deviled egg salad
- Chives – for even more fresh flavor
How to Make Deviled Egg Salad
Find the full Egg Salad recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Pro Tip: You can prepare the hard boil the eggs ahead of time per our handy how-to guide or the recipe card below.
Serving Suggestions
Load spoonfuls of creamy, kicky egg salad with deviled eggs onto thick slices of bread (or toast), buttery croissants, or fluffy buns with lettuce to make the most eggcellent egg salad sandwiches! It’s also delish to enjoy by the scoopful with crunchy crackers or chips.
For a lighter option, you can roll the salad into tortillas for deviled egg wraps. Or serve on a pile of greens to make a classic egg salad, well, salad. OR get the best of both worlds and make lettuce wraps!
To let the flavor of the deviled eggs really shine I suggest serving the salad with classic simple side dishes. Pair them with potato chips, fries, or fresh-cut veggies – and a dill pickle spear!
This recipe is also great for making ahead as a side dish to accompany other picnic, potluck, or barbecue summer gathering favorites. Here are a few ideas to get you going.
- Creamy Cucumber Salad with Dill
- The Best Ham Salad
- Red Potato Salad
- Nana’s Epic Tuna Salad
- Homemade Refrigerator Pickles
Check out the full lineup of our scrumptious side dishes!
Deviled Egg Salad
Video
Ingredients
- 12 hard cooked eggs, peeled and chopped
- ¾ cup celery diced
- ½ cup chopped green onions green and white ends
- 1 tablespoon fresh chopped dill weed or 1/4 teaspoon of dried
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ – ½ teaspoon paprika
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
Instructions
- First, make the hard boiled eggs: Place the eggs in a large pot and fill with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill – cold eggs peel easier than warm eggs.
- Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you’re having trouble, run them under cold water as you peel.
- Chop the hard boiled eggs into small pieces. Dice the celery and onions.
- Set out a large bowl. Place the eggs, celery, onion, dill, salt pepper, and paprika in the bowl. Toss to mix.
- Then add the mayonnaise and mustard. Mix until all ingredients are well combined.
- Cover and chill in the refrigerator for 30-60 minutes to allow seasonings to mature. Garnish with extra green onion or dill.
Notes
Nutrition
Frequently Asked Questions
To make this deviled egg salad recipe without mayo you can substitute plain greek yogurt. This will give you the same creaminess and a similar taste, but note that it will have a more tangy flavor and will, therefore, not taste exactly the same.
For the best texture and taste, it is essential that you 1) do not overcook the hard-boiled eggs, 2) go easy on the mayonnaise and follow this no-fail recipe precisely, and 3) cover and chill the salad to let the seasonings settle together. These simple steps practically guarantee the deviled egg salad will be flavorful, and not soggy or watery!
Hard boiled eggs will last for up to a week in the refrigerator, so long as they are stored well in an airtight container.
If you are using freshly boiled eggs, egg salad will keep well for up to 4 days in a tightly sealed container in the refrigerator. However, if you are using eggs you boiled a couple of days ago, I suggest keeping the salad in the fridge for only a day or two.
If you love deviled eggs, you HAVE to try this salad! So easy and absolutely delicious!
This recipe is a keeper! It’s rich, creamy, and perfectly seasoned with just the right amount of tang. I served it with crackers and veggies for a snack board, and everyone loved it!!
I’m obsessed with this deviled egg salad! It has all the tangy, creamy goodness of deviled eggs in a super easy, spoonable form. Perfect for sandwiches but I usually just eat it straight from the bowl!