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Deviled Egg Salad

Deviled egg salad combines chopped hard-cooked eggs with a creamy mayonnaise and mustard dressing, celery, and paprika. Chill it before serving for a cool, flavorful salad with a little crunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 20 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 8 eggs large
  • water cold, as needed
  • 4 cups ice
  • 0.33 cup mayonnaise
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
  • 0.25 tsp paprika
  • 0.25 cup celery finely chopped

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Add cold water to cover the eggs by 1 inch.
  3. Bring the water to a full boil over high heat.
  4. Cover the saucepan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
  7. Peel the eggs.
  8. Chop the eggs into small pieces.
  9. Stir together the mayonnaise, mustard, vinegar, salt, pepper, and paprika in a medium bowl.
  10. Fold the chopped eggs and celery into the mayonnaise mixture until evenly combined.
  11. Cover the mixture.
  12. Refrigerate for at least 15 minutes before serving.

Notes

For easier peeling, transfer the eggs directly to the ice water. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lighter variation, replace part of the mayonnaise with plain Greek yogurt.