Deviled Egg Salad

5 stars (3 reviews)

Our creamy, tangy egg salad with a smoky paprika kick tastes like classic deviled eggs from potlucks and barbecues, and is perfect to make delicious more egg-citing egg salad sandwiches!

Prep Time15

Cook Time12

Total Time27

Course: Lunch, Salad, Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 216kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

If you are using freshly boiled eggs, egg salad will keep well for up to 4 days kept in a tightly sealed container in the refrigerator. However, if you are using eggs that you boiled a couple of days ago, I suggest keeping the salad for no more than a day or two in the fridge.

Nutrition