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Classic Creamy Deviled Egg Salad

A creamy, flavorful deviled egg salad that's perfect for brunch, parties, or sandwiches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Appetizer, Brunch, Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs hard-boiled and peeled
Dressing
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar or lemon juice
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 1-2 tbsp chopped fresh chives or parsley for garnish
  • Optional paprika for garnish

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk or fork

Method
 

  1. Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer 10 minutes.
  2. Transfer eggs to an ice bath to cool, then peel.
  3. Roughly chop half of the eggs and place in a mixing bowl.
  4. Whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
  5. Mix the chopped eggs with the dressing until coated.
  6. Gently fold in the remaining chopped eggs for texture.
  7. Garnish with chives, parsley, and paprika. Refrigerate at least 30 minutes before serving.

Notes

For extra flavor, add a dash of hot sauce or a sprinkle of smoked paprika. Store in an airtight container in the fridge up to 3 days.