the BEST Deviled Egg Salad

Take the yumminess of deviled eggs and turn it into a salad that is easy to serve, transport, and eat. The delicious tangy flavor, creaminess, and spices of a deviled egg in a picnic friendly salad!

Are you looking for a great picnic salad? Try my Cauliflower "Potato" Salad. Just like the traditional potato salad but without a single potato. So good!

Summers are for picnics at parks, bees in glasses, suntan lotion, and deviled egg salad. Why not all of them at the same time? Make up a batch of this creamy salad and bring the family to the park for an afternoon of fun.

When we first moved to Stillwater, MN we lived just a couple blocks from a popular and gorgeous park. Almost every weekend we used a red wagon to trek down to the park and use the charcoal grills and tables. There would be weddings in the park that we witnessed, carriage rides going by, and hot air balloons heading overhead. It was absolutely charming.

This salad reminds me of those picnics. By family loves deviled eggs but I dislike the effort and the silly platters needed to properly serve them. This salad is the best thing ever!

Deviled Egg Salad ingredients

Deviled Egg Salad Key Ingredients:

  • Eggs. Use fresh, large eggs.
  • Celery. You need the crunch from celery to give this salad great texture.
  • Onion. I prefer to use red onion but you could use whatever you prefer.
  • Dijon mustard. Dijon just adds so much more flavor to this salad than traditional yellow mustard. I use dijon for all my potato and egg salads.
  • Horseradish. Just like my horseradish deviled eggs, horseradish gives an amazing tangy kick to this salad. Trust me and give it a try.
  • Mayonnaise. I use a mixture of mayo and sour cream. Sometimes yogurt instead of the sour cream. Use your preferred creamy ingredients. To keep it dairy-free use only mayo.
  • Smoked paprika. Can you have deviled eggs without paprika? No. The answer is always no.

Make this dairy-free:

  • To make this dairy-free use entirely Mayo. Just swap the sour cream for more mayo.

Make this gluten-free:

This salad is naturally gluten-free but be sure to watch the ingredients on your sauces and condiments.

Tools Needed:

Egg Slicer. You could use a knife and slice the eggs by hand but using an egg slicer makes this go a heck of alot faster.
Whisk. Use a whisk to mix up the dressing until it's nice and creamy.

How to Make Deviled Egg Salad:

  • Hard boil the eggs.
  • Peel and slice the eggs and add them into a large mixing bowl.
  • Add the chopped celery and onion into the bowl.
  • In a separate bowl, whisk the dijon mustard, horseradish, mayonnaise, sour cream, white wine, tabasco, 1 tbsp paprika, pepper, and dill to make the dressing.
  • Pour the dressing into the bowl with the eggs.
  • Top with chives and a dash of paprika.
  • Best when served after being chilled for at least 1 hour but totally tasty right away!
a forkful of deviled egg salad

Make Ahead/Store:

  • Prep the boiled eggs and dressing ahead and store them separately until a few hours prior to serving. Combine, chill, and serve.
  • This salad can be made ahead a day or two and tastes better the longer it chills. So feel free to make it and keep it in the fridge.
  • Do not leave this salad out of a chilled location for longer than 2 hours.
  • Store any leftovers in a covered container for 2 to 4 days. Mix well before serving.
  • Because of the dairy content, this does not freeze well.

Deviled egg salad

Creamy and tangy, this salad takes the flavor of deviled eggs and turns it into an easy, portable salad. Perfect for picnics!
No ratings yet
Prep Time 15 mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 249 kcal

Ingredients
  

  • 12 eggs
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • 2 tbsp Dijon mustard
  • 2 tsp horseradish
  • cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp white wine
  • ½ tsp tabasco sauce
  • 2 tbsp smoked paprika divided
  • ½ tsp ground black pepper
  • 1 tbsp dill
  • 3 tbsp chives

Instructions
 

  • Hard boil the eggs.
  • Peel and slice into smaller pieces and add them into a large mixing bowl.
  • Add the chopped celery and onion.
  • In a separate bowl, add the dijon mustard, horseradish, mayonnaise, sour cream, white wine, tabasco, 1 tbsp paprika, pepper, and dill. Whisk well to combine.
  • Pour into the bowl with the eggs. Stir until well combined, about 1 minute.
  • Top with chives and a dash of paprika. Serve with crackers, on toast, or as is. Enjoy!
  • Best when served after being chilled for at least 1 hour but totally tasty right away!

Nutrition

Calories: 249kcalCarbohydrates: 4gProtein: 12gFat: 20gSaturated Fat: 5gTrans Fat: 1gCholesterol: 338mgSodium: 293mgPotassium: 252mgFiber: 1gSugar: 2gVitamin A: 1806IUVitamin C: 3mgCalcium: 79mgIron: 2mg
Keyword eggs, salad
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

Other Picnic Salads to try:

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top