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Deviled Egg Salad

Deviled Egg Salad

This Deviled Egg Salad captures the nostalgic flavors of traditional deviled eggs without the tedious assembly. It's creamy, tangy, and features a satisfying crunch from fresh celery, making it a perfect dish for quick lunches or gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 8-10 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1/4 cup fresh celery, finely diced
  • 2 tablespoons fresh chives, finely chopped
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper to taste
  • Hot sauce (optional)

Method
 

  1. Place eggs in a saucepan, cover with cold water, and bring to a boil. Turn off heat and cover for 12 minutes.
  2. Transfer eggs to an ice bath for 10 minutes, then peel under running water.
  3. Slice eggs in half, separate yolks from whites, and mash yolks in a bowl.
  4. Add mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and smoked paprika to yolks and mix until smooth.
  5. Fold in chopped egg whites, diced celery, and chives. Season with salt and pepper.
  6. Refrigerate for at least 30 minutes before serving.

Notes

Use older eggs for easier peeling. Ensure celery is finely diced for the best texture. Serve chilled for optimal flavor.