Recipe

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This deviled egg salad is ultra creamy with just the right kick of tangy mustard and paprika, bringing all the bold, classic deviled egg flavor in every bite.

All the flavor of deviled eggs without the hassle of piping! This easy deviled egg salad is perfect for sandwiches, wraps, crackers, and more.

Quick Deviled Egg Salad

If you're anything like me and can't walk past a tray of classic deviled eggs without grabbing one (or three) at any party, then this deviled egg salad is for you.

It delivers the same creamy, tangy, paprika-kissed flavor, without all the fuss of piping individual eggs. It’s so good, you’ll be making this version from now on.

Ingredients

Hard-boiled eggs are the MVP of this recipe. You’ll make them absolutely delicious with mayonnaise (or Greek yogurt), mustard, and paprika. Optionally, you can add Tabasco and snipped fresh chives. Yummy!

How to Make Deviled Egg Salad

I usually cook the eggs in a pot, but you can also use the Instant Pot or the oven. Once the hard-boiled eggs are cooled down, chop them and combine with the other ingredients in a bowl. Your salad is ready!

Serving Ideas

You can use this salad as you would with classic egg salad: for assembling sandwiches, wraps, over crackers, toast, or a bed of greens or veggies. It’s also delish for stuffing tomatoes.

How Long Does It Last in the Fridge

This deviled egg salad is a great meal builder that you can prep ahead and store in an airtight container in the fridge for up to 3 days.

Deviled Egg Salad Recipe

Servings: 6

Prep Time: 10

Total Time: 10

This deviled egg salad is ultra creamy with just the right kick of tangy mustard and paprika, bringing all the bold, classic deviled egg flavor in every bite.

5 from 4 votes

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Watch how it’s made:

Ingredients

12 large eggs, hard-boiled
½ cup mayonnaise or plain Greek yogurt
2 teaspoons mustard
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon paprika
2 dashes Tabasco, optional
2 tablespoons snipped fresh chives, optional

Instructions

Prep:

Place eggs in a medium saucepan. Cover with cold water, ensuring 1 inch of water covers the eggs. Bring water to a boil, turn off the heat, cover, and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan, and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.
Once hard-boiled eggs have fully cooled, halve lengthwise.

Make the egg salad:

Place half of the yolks inside a large bowl and, with a fork, mash them. Add the mayonnaise, mustard, salt, pepper, paprika, tabasco (if using), and chives (if using). Stir to combine all ingredients with a fork.
Coarsely chop the egg whites and the remaining egg yolks on a cutting board. Add them to the bowl and toss to coat and combine.