When it comes to appetizers, brunches, or even a quick lunch, nothing quite delivers comfort and flavor like a classic creamy deviled egg salad. This recipe combines the best elements of traditional deviled eggs with the convenience of a creamy, scoopable salad. Rich, tangy, and perfectly seasoned, it’s the kind of dish that disappears fast at family gatherings and parties alike.

Whether served on a crisp bed of lettuce, as a filling for sandwiches, or simply on its own with a sprinkle of paprika, this deviled egg salad never disappoints. With a few simple ingredients and easy steps, you can create a dish that looks as good as it tastes.

Why This Deviled Egg Salad Works

Perfect balance of creaminess and tang: The combination of mayonnaise and mustard gives a smooth yet zesty flavor.
Versatile serving options: Serve it on crackers, sandwiches, in lettuce wraps, or straight from a bowl.
Quick and simple: Hard-boiled eggs are ready in minutes, and the assembly takes no time at all.
Crowd-pleaser: Ideal for picnics, potlucks, and holiday spreads.

Ingredients

12 large eggs, hard-boiled and peeled
½ cup mayonnaise (use light or full-fat depending on preference)
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar or lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1-2 tablespoons chopped fresh chives or parsley (for garnish)
Optional: paprika or smoked paprika for garnish

Instructions

Boil the eggs – Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Immediately transfer eggs to an ice bath to cool. Peel once completely cooled.
Chop eggs – Roughly chop half of the hard-boiled eggs into small pieces and place in a mixing bowl. Reserve the remaining eggs for folding in later for texture.
Prepare the dressing – In a separate bowl, combine mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
Combine eggs and dressing – Mix the chopped eggs into the dressing until coated evenly.
Add texture – Gently fold in the remaining chopped eggs for a chunky, creamy consistency. Adjust seasoning if necessary.
Garnish – Sprinkle chopped chives, parsley, and a dash of paprika over the top.
Chill before serving – Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Serving Suggestions

Spread on toasted bread or sandwich rolls for a quick lunch.
Serve on a platter with crackers for a party appetizer.
Use as a filling for lettuce wraps for a low-carb option.
Pair with pickles, fresh veggies, or crispy bacon for added texture.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days.
Stir gently before serving if it sits for a while.
Not recommended for freezing as the texture may become watery.

Flavor Variations

Avocado Deviled Egg Salad – Replace half the mayonnaise with ripe avocado for a creamy, green twist.
Spicy Deviled Egg Salad – Add a dash of hot sauce or finely chopped jalapeño to the dressing.
Bacon Lover’s Edition – Fold in 3-4 strips of cooked, crumbled bacon.
Herb Infusion – Mix in dill, tarragon, or cilantro for a fresh herbal flavor.