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+ servings

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!
Print Recipe
CourseSalad, Side Dish
DietGluten Free, Low Lactose
Keywordeggs, salad
Prep Time15 minutes
Servings6 servings


  • 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


  • 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!


Calories: 249kcal | Carbohydrates: 4g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 293mg | Potassium: 252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1806IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg