The incredible, edible….well, you know. Two classic favorites get twisted together for the ultimate, eat any time snack. Full of healthy flavor and texture, this is deviled egg salad.
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Dancing with the Devil(ed) Eggs
My husband Doug and I both really love deviled eggs. You’ll find multiple recipes ideas on LPK. We also really love to hit the road for a hike or camping trip whenever we can. The thing is, deviled eggs aren’t the easiest thing to pack up for a hike. They’re hard to travel with—even when you have one of those cute plates meant only for deviled eggs.
And that’s where this egg salad comes in. All the flavor elements of a deviled egg (with extra paprika for me, please) and none of the travel issues. Then we take a cue from classic egg salad and add some texture with fresh chives and crunchy celery.
The added texture is essential, it transforms this into a packable snack instead of just a container of sad, falling apart deviled eggs. Now, it’s the egg salad of your (devilish) dreams!
Pair with your favorite crackers or chips, a pile of beautiful greens, or make it into a sandwich. It’s guaranteed to keep you going—whether you’re out climbing a mountain or just a mountain of a day. Enjoy! ⛰️☀️ – Linds x
Just your basic egg salad ingredients, with an extra splash of this and that to make it devil-y…
- Mayonnaise – My favorite is Primal Kitchen’s avocado oil mayo, as it doesn’t have the processed taste of other products.
- Smoked paprika – smoked and sweet paprika have very different flavors, smoked is HIGHLY recommended!
- Eggs – TBH, I’m not the biggest fan of peeling hard boiled eggs — so I usually buy cooked and peeled eggs from Costco to make my egg salad. If you go this route, read ingredient labels carefully to ensure no preservatives have been added, this will throw off the taste.
- Green Onions – White and pale greens only in the salad (they have more flavor and crunch). Use the dark greens as a decorative topping.
Store any deviled egg salad leftovers you have in the fridge in an airtight container. Sometimes the celery will release water and get water when stored in the fridge, however, this won’t affect the flavor. Give your deviled egg salad a stir before serving and enjoy!
All you need to eat this deviled egg salad is a fork and bowl! But, you can also eat it with…
- Crackers, check out my keto crackers for a low carb alternative.
- Bread for an egg salad sandwich.
- Lettuce wrapped or tortillas.
- What can I use instead of mayonnaise in egg salad? Greek yogurt is my favorite substitute. You can also use a mashed avocado — I typically swap 1/2 cup of mayonnaise for 1 medium mashed avocado. Check out my avocado egg salad or my Greek yogurt chicken salad for tips.
- What’s the difference between egg salad and deviled egg salad? This recipe is a simpler version of egg salad — basically all the components of an egg salad without the bells and whistles, only what you use to make deviled eggs. I make this version when I don’t feel like buying a handful of fresh herbs, you don’t need them! We also skip the vinegar here.
- How long does deviled egg salad last in the fridge? Eat your properly stored egg salad within 5 days.
- Are deviled eggs and egg salad the same? Egg salad typically has an added crunch and thinner sauce to coat the salad ingredients. For example, here we’ll add more mayonnaise than in my keto deviled eggs.
- Can you make egg salad with deviled eggs? You can, but it will take a few extra steps. You’ll want to add some diced celery or onion (for crunch) and thin out the sauce an extra dollop of mayonnaise or greek yogurt.
More Creamy Salad Recipes
- Cauliflower Potato Salad
- Curry Chicken Salad
- Rotisserie Chicken Salad
- Keto Tuna Salad
- Keto Ham Salad
Deviled Egg SaladPrint Recipe Pin Recipe
- 1/2 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
- 10 Large Eggs
- 1/2 Cup Celery chopped
- 1/4 Cup Green Onions chopped
- Hard boil the eggs - I like to do this by placing the eggs (10 large in size) in a large pot, and covering them with 1 1/2" of water. Bring the water to a boil, then remove from heat and cover the eggs. Allow them to cook this way for 18 minutes.
- Prepare a large bowl with water and ice (no matter how you cook the eggs, you'll want to place them in an ice bath to prevent them from overcooking).
- Use a slotted spoon, remove the eggs from the pot to the bowl of ice.
- Once eggs have cooled enough to handle, peel the eggs and cut them in half lengthwise.
- Remove the yolks from the eggs, and place them in a small bowl.
- Dice the egg whites and place them in a large bowl.
- Add mayonnaise (1/2 cup), dijon (1 tablespoon), paprika (1 teaspoon), and salt (1/2 teaspoon) to the bowl with the yolks, and mash ingredients together using the back of a fork until creamy and smooth.
- Add chopped celery (1/2 cup), chopped green onion (1/4 cup) and mayonnaise/egg yolk combo to the large bowl.
- Toss until well combined.
- Allow salad to rest in the fridge for a few hours before serving, and enjoy!