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Classic Deviled Egg Salad photo

Deviled Egg Salad

This Deviled Egg Salad is a creamy delight! With hard-cooked eggs, fresh veggies, and tangy flavors, it's perfect for lunch or parties.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 12 pieces hard-cooked eggs peeled and chopped
  • 1 cup celery diced
  • 1 cup green onions chopped
  • 1 tablespoon fresh dill weed or 1/4 teaspoon of dried
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard

Equipment

  • Mixing Bowl
  • Fork
  • Measuring cups and spoons
  • Serving platter

Method
 

Instructions:
  1. Start by peeling and chopping your 12 hard-cooked eggs. Aim for a mixture of fine and chunky pieces for texture.
  2. In a large mixing bowl, combine the chopped eggs with the diced celery and chopped green onions.
  3. Sprinkle in the fresh dill, salt, black pepper, and paprika. Stir gently to combine and ensure even distribution of flavors.
  4. Add the mayonnaise and yellow mustard to the bowl. Mix until everything is well-coated and creamy. Adjust seasoning to taste, adding more salt or pepper if desired.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • For added flavor, incorporate diced pickles or fresh herbs.
  • Feel free to use a plant-based mayonnaise for a vegan version.