Whip-up a batch of Deviled Egg Salad and have it ready for snacking with bread, rolls and crackers or as a light meal on hectic days.

Easy Deviled Egg Salad Recipe

Egg salad is one of those oh-so-handy refrigerator salads things to have chilled for snacking and light meals. Recently I tested a technique for baking “boiled” eggs. Even though I used fresh, quality eggs and followed the recommendation regarding cooking time, they were incredibly challenging to peel. I had intended to use them for deviled eggs, but, alas, they weren’t pretty enough. Instead, I decided to make a quick egg salad with all of the ingredients I would typically use in deviled eggs. You know the saying when “life gives you lemons make lemonade?” In this case, I made deviled egg salad.

How to Make the BEST Deviled Egg Salad Recipe

Ingredients you’ll need to make Deviled Egg Salad: Large eggs, mayonnaise. Dijon mustard, diced pimento or roasted red pepper, sweet pickle relish, celery, celery salt, apple cider vinegar, fresh dill, onion powder, garlic powder or granulated garlic, granulated sugar and black pepper.
Kitchen tools you’ll need: Lage pot, medium bowl, whisk, sharp knife and cutting board, measuring cups and spoons.
You can used diced pimento or roasted red peppers in this recipe. Drian both well before adding to the egg salad mixture.
You can enjoy this on slider rolls, sandwich bread, croissants or on a bed of lettuce. You can also serve it as a dip with pretzels, crackers, crostini or pita chips.
You can use sweet pickle relish or dill pickle relish for this recipe. One will lend a slight sweetness to the flavor and the other won’t. It’s fine to go with your preference.
You can use Dijon mustard or horseradish mustard to give a bite to the flavor.
You can serve Egg Salad for brunch, at tea time, as an appetizer or a meal.
Store Deviled Egg Salad well chilled in an airtight container in the refrigerator for up to 3 days.

Alternate Serving Ideas for Deviled Egg Salad

There’s no one way to enjoy egg salad. You can wrap it in lettuce or eat it with a fork, the choice is yours. You can also take it to another level and serve it in the following ways:

Serve on mini croissants as an appetizer for parties and holiday gatherings.
Serve on Southern Buttermilk Biscuits with a slice of homegrown tomatoes.
Make a batch of pate choux pastry and skip the pastry cream, filling them with this egg salad for egg salad puffs.
Serve it as an appetizer with a variety of crackers.
Make a yummy sandwich using my recipe for Dutch Oven Artisan White Bread.
You may also enjoy this recipe for Pickled Eggs from Taste of Home

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