Description
This deviled egg salad is creamy, tangy, and satisfying, made with simple ingredients and no fillers. Perfect for an easy lunch, sandwich filling, or light meal.
Ingredients
Scale
- 8 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons prepared yellow mustard
- 1/3 cup dill pickles, finely chopped
- 1 tablespoon plus 1 teaspoon pickle juice
- 2 teaspoons fresh dill, chopped
- 2 tablespoons fresh chives, finely chopped
- 3/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- Cayenne pepper or hot sauce, optional
Instructions
- Bring one inch of water to a boil in a pot fitted with a steamer basket and add the eggs.
- Cover and steam the eggs for 13 minutes.
- Transfer the eggs to an ice bath and cool for 13 minutes.
- Peel the eggs and roughly chop them, keeping some texture.
- In a bowl, mix mayonnaise, mustard, pickles, pickle juice, dill, chives, salt, pepper, and paprika.
- Add the chopped eggs and stir until creamy.
- Taste and adjust seasoning, adding cayenne or hot sauce if desired.
- Refrigerate for at least 30 minutes before serving.
Notes
- Chilling the salad helps the flavors blend.
- Stir before serving if liquid forms.
- Serve on bread, lettuce cups, or with crackers.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1 g
- Sodium: 605 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 11 g
- Cholesterol: 327 mg