Quick Deviled Egg Salad (No Potatoes or Pasta!)
Quick Deviled Egg Salad (No Potatoes or Pasta!) is a delightful dish that marries creamy textures with zesty flavors, making it an ideal choice for lunch, dinner, or picnics. This recipe requires minimal prep time and features fresh ingredients, ensuring you can whip it up in no time. Perfect for meal prep, this versatile salad can be served on toasted bread, in lettuce wraps, or enjoyed straight from the bowl. Plus, it caters to various dietary preferences—it’s vegetarian and easily adaptable for gluten-free diets. With its burst of flavor from dill pickles and fresh herbs, this deviled egg salad is sure to become a favorite!
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons prepared yellow mustard
- 1/3 cup dill pickles (chopped fine)
- 1 tablespoon + 1 teaspoon pickle juice
- 2 teaspoons fresh dill (chopped)
- 2 tablespoons fresh chives (chopped)
- Seasonings: salt, pepper, smoked paprika
Instructions
- Boil the eggs by covering them with cold water in a pot. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat; let sit for 13 minutes.
- Prepare an ice bath while the eggs cook.
- Transfer boiled eggs to the ice bath for at least five minutes before peeling.
- In a mixing bowl, mash peeled eggs with a fork until desired texture. Mix in mayonnaise, mustard, pickles, pickle juice, dill, chives, salt, pepper, and smoked paprika until well combined.
- Adjust seasoning if necessary and serve immediately or refrigerate for later.
Nutrition
- Serving Size: 1/2 cup (approximately 120g)
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg