Deviled Egg Salad

deviled egg salad

 Leah Maroney

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Yield: 12 ounces
Nutrition Facts (per serving)
216 Calories
15g Fat
11g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 216
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 16%
Cholesterol 192mg 64%
Sodium 465mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 8g
Vitamin C 1mg 3%
Calcium 43mg 3%
Iron 1mg 7%
Potassium 121mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone has enjoyed the classic deviled egg, but have you ever had it as a dip? This easy and fresh spread is a great way to serve up the party app with far less work. There's no need to make sure you have perfectly filled egg halves and no rummaging around for special egg platters.

Just like the traditional deviled egg, this recipe has the same tang and zip, as well as a nice creaminess. You can also mix up this dip with all of the different variations below—make it spicy, add in bacon for brunch or chopped pickles for an extra bite.

To make the perfect hard-boiled eggs, use this helpful tutorial. With a few easy tips and tricks, you'll have a batch of cooked eggs with no green or gray centers in sight.


  • 6 large hard-boiled eggs

  • 1 tablespoon chopped chives

  • 1 tablespoon Dijon mustard

  • 1/3 cup mayonnaise

  • 2 teaspoons lemon juice, freshly squeezed

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon paprika, plus more for garnish

  • 1/2 teaspoon granulated sugar

  • 6 slices pumpernickel bread, toasted

Steps to Make It

  1. Gather the ingredients.

    deviled egg salad
     Leah Maroney
  2. Cut the eggs in half after they have completely cooled. Check to make sure the yolks are pale yellow and fully cooked. If you follow the hard-boiled tutorial, you will have perfect eggs in 12 minutes. Green or gray yolks will adversely affect the color of the salad, so make sure to check. You can hard-boil the eggs a day or two in advance if needed.

    deviled egg salad
     Leah Maroney
  3. Chop your hard-boiled eggs into a small dice. Make the dice smaller if you are looking to turn it into a spread.

    deviled egg salad
     Leah Maroney
  4. Add the eggs, chives, Dijon mustard, mayonnaise, lemon juice, salt, pepper, paprika, and sugar to a large bowl. (You can also whisk together the mayonnaise and mustard with the dry ingredients before folding them into the eggs and chives.)

    deviled egg salad
     Leah Maroney
  5. Gently combine the ingredients in the bowl until everything is evenly distributed. Do not overmix.

    deviled egg salad
    Leah Maroney 
  6. Cut the toasted bread into triangles and top with the deviled egg salad.

  7. Add an extra sprinkle of paprika and more chives if you wish.


  • Chop the eggs smaller or blend it in a food processor and use it as a spread for bagels or crackers.
  • This deviled egg salad is also a wonderful filling for a sandwiches.

Recipe Variations

  • Buffalo Style: Make it spicy and tangy by adding 1 teaspoon of Tabasco sauce and ranch seasoning.
  • BLT Style: Add bacon, chopped tomato, and a 1/2 teaspoon of ranch seasoning for a salty and smoky kick.
  • Dill Pickle Style: Add a little chopped dill pickle, plus chopped fresh dill.
  • Chipotle Style: Dice up a chipotle peppers and throw it into the mix with a little bit of the adobo sauce.
  • Jalapeño Style: Throw in a diced jalapeño for a little added heat.

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