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.
Deviled Egg Salad is Delicious and Inexpensive to Make
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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Helpful Kitchen Items:
Deviled Egg Salad
- 1 dozen large eggs
- ½ cup mayonnaise
- ⅓ cup sweet pickle relish
- 2 tablespoon Dijon or Horseradish mustard
- 2 oz diced pimentos drained
- 2 tablespoon celery finely diced
- 2 teaspoon sugar or sweetener
- 1 teaspoon apple cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon fresh dill or ½ teaspoon dried dill
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Place the eggs in a large pot covered with 1 inch of water. Bring to a boil, lower the heat and simmer bubbling for 12 minutes.
- Remove from the stovetop and cover.
- Let sit for 5-10 minutes then drain.
- Cover with cold water until the eggs have cool enough to handle.
- Peel, then mash with a fork or small dice.
- Place into a mixing bowl with the remaining ingredients. Mix well.
- Taste and adjust salt and pepper to your taste.
- Chill for 2 hours until serving.