Description
This Quick Deviled Egg Salad is a simple, flavorful twist on traditional egg salad without any potatoes or pasta. Made with hard-boiled eggs, creamy mayonnaise, tangy mustard, fresh dill, and crunchy pickles, it’s perfect for a fast, satisfying meal or snack that can be enjoyed on its own or as a sandwich filling.
Ingredients
Scale
Eggs
- 8 large eggs
Dressing & Flavorings
- 1/4 cup mayonnaise
- 2 teaspoons prepared yellow mustard
- 1/3 cup dill pickles, chopped
- 1 tablespoon + 1 teaspoon pickle juice
- 2 teaspoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover with water. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit in the hot water for 13 minutes to cook through.
- Cool and prepare ingredients: Transfer the eggs to an ice bath to cool completely. While the eggs cool, chop the dill pickles, fresh dill, and chives into small pieces.
- Peel and cut the eggs: Once cooled, peel the eggs carefully and cut each egg into quarters for the salad.
- Mix the salad: In a mixing bowl, combine the quartered eggs with mayonnaise, yellow mustard, chopped dill pickles, pickle juice, chopped dill, chopped chives, salt, and pepper. Stir gently until all ingredients are well incorporated.
- Season and serve: Taste the egg salad and adjust salt and pepper if needed. Serve the salad on bread as a sandwich or enjoy it plain.
Notes
- To peel eggs easily, crack all over and peel under running cold water.
- For extra tang, add a pinch of smoked paprika as suggested in some versions.
- Use fresh herbs if possible for best flavor.
- This salad can be refrigerated in an airtight container for up to 3 days.
- Perfect for sandwiches, wraps, or as a side salad.
