In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.
Sometimes a girl craves a piece of toast piled high with egg salad.
That girl was me over the weekend. So on Monday, after a quick trip to the grocery store, I was in my kitchen whipping up this deviled egg salad in less than 30 minutes. In it, hard-boiled eggs are chopped and tossed with (chopped) dill pickles, fresh dill and chives in a creamy mayo dressing.
This recipe yields 4 servings which makes it great for a small group or for lunches throughout the week.
To Make this Deviled Egg Salad You Will Need:
- eggs – Fresh is best when making hardboiled eggs.
- mayonnaise – Lends richness and creaminess. Use any mayonnaise you prefer.
- yellow mustard – Adds a tart and tangy flavor.
- dill pickles (and juice) – I like Claussen but use one you like.
- chives – Adds a pop of fresh onion flavor.
- dill – Lends a sweet and grassy flavor with notes of celery and parsley.
- kosher salt – Enhances the flavors in this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- smoked paprika – Lends subtle smoky flavor.
Place 8 large eggs in to a medium saucepan and fill cover (by 2-inches) with water.
Cover and bring to a boil. Once boiling, turn off the heat, leaving the covered pot on the burner, and set a timer for 12 minutes.
After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.
Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with 1/4 cup mayonnaise, 2 teaspoons yellow mustard, 1/4 cup diced dill pickles and 2 tablespoons dill pickle liquids.
Stir and mash until combined.
Set this off to the side.
Chop up the remaining eggs to your desired size.
Transfer the chopped hardboiled eggs to the bowl with the dressing and add in 2 tablespoons snipped fresh chives, 1 teaspoon chopped dill, 1/8 teaspoon smoked paprika and kosher salt and freshly ground black pepper to taste.
Mix well to combine.
I like to top toasted bread with the deviled egg salad, some pickled red onion and extra chives and dill. However you can also serve it between soft sandwich bread, with crackers or cut veggies.
What To Serve with Egg Salad?
- raw veggies
- fresh fruit
- potato chips
How To store Egg Salad:
Serve the egg salad immediately and refrigerate leftovers is a container with a tight fitting lid.
How Long Will Deviled Egg Salad Last In The Fridge?
If stored properly, it should last up to 4 days.
Deviled Egg Salad
- 8 large eggs
- 1/4 cup mayonnaise, use your favorite (I use light mayo)
- 2 teaspoons yellow mustard
- 1/4 cup diced dill pickles
- 2 tablespoons pickle liquids
- 2 tablespoons snipped fresh chives
- 1 to 2 teaspoons chopped fresh dill, to taste
- kosher salt, to taste (about 1/4 to 1/2 teaspoon)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon smoked paprika
- Place eggs in to a medium saucepan and fill cover (by 2-inches) with water. Cover and bring to a boil. Once boiling, turn off the heat and set a timer for 12 minutes. After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.
- Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with mayonnaise, yellow mustard, dill pickles and pickle liquids. Stir and gently mash until combined.
- Chop up the remaining eggs to your desired size. Transfer to the bowl with the dressing and add in chives, dill, smoked paprika and kosher salt and some freshly ground black pepper to taste.
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