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Deviled egg salad in between 2 slices of bread

Deviled Egg Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 240kcal



  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Dijon
  • 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!


Calories: 240kcal | Carbohydrates: 2g | Protein: 10g | Fat: 21g | Cholesterol: 281mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com