Quick Deviled Egg Salad (No Potatoes or Pasta!)
Looking for a quick and tasty meal option? This Quick Deviled Egg Salad (No Potatoes or Pasta!) is the perfect solution for busy weeknights. Bursting with flavor and creamy goodness, this dish is not only simple to prepare but also gluten-free and vegetarian-friendly. Ideal for family gatherings, potlucks, or meal prep, it’s sure to impress everyone at the table. With a delightful blend of dill pickles, fresh herbs, and perfectly cooked eggs, this salad is customizable to suit your taste preferences. Enjoy it on its own, in a sandwich, or served on crisp lettuce leaves!
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 8 whole large eggs
- 1/4 cup mayonnaise
- 2 teaspoons prepared yellow mustard
- 1/3 cup dill pickles (chopped)
- 1 tablespoon + 1 teaspoon pickle juice
- 2 teaspoons fresh dill (chopped)
- 2 tablespoons fresh chives (chopped fine)
- 1/4 + 1/8 teaspoon fine sea salt
- 1/4 teaspoon black pepper (ground)
- 1/4 teaspoon smoked paprika
- Cayenne or Tabasco (optional)
Instructions
- Boil the eggs in a pot of cold water. Bring to a boil over medium-high heat, cover, then turn off the heat and let sit for 13 minutes.
- Transfer eggs to an ice bath for 5-10 minutes to cool before peeling.
- Chop peeled eggs into small pieces and mix with mayonnaise, mustard, dill pickles, pickle juice, fresh herbs, salt, pepper, and smoked paprika in a bowl.
- Fold gently until combined; adjust seasoning based on your taste.
- Serve on lettuce leaves or as a sandwich filling.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 372mg