Deviled Egg Salad

If you love deviled eggs but do not love the extra step of filling and garnishing each one, this is the shortcut. You get the same classic combo of eggs, mayo, Dijon, relish, and chives, but everything gets stirred together into a quick egg salad that is just as good and a whole lot easier.

I especially love this for lunches because it keeps well and tastes even better after a little chill time. The Greek yogurt lightens it up, the pickle relish adds that signature deviled egg tang, and a sprinkle of paprika on top makes it feel finished without any extra work.

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Yogurt swap: Use more light mayonnaise instead of the Greek yogurt if you want a more classic, richer egg salad.
• Relish option: Dill pickle relish keeps it savory and tangy, but sweet relish works if that is what your family prefers.
• Make peeling easier: Slightly older eggs usually peel better than very fresh eggs, which makes prep a lot less annoying!
• Texture choice: Chop the eggs finer for a creamier egg salad, or leave them chunkier if you like more texture.

How to Make Deviled Egg Salad

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Cook The Eggs

Add the eggs to a medium saucepan and cover with water. Bring to a boil over high heat, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes.

2. Cool And Peel

Run the eggs under cold water or transfer them to an ice bath until fully cooled. Peel the eggs carefully once they are cool enough to handle.

• Pro tip: An ice bath helps stop the cooking and usually makes the eggs easier to peel, too.

3. Chop And Mix

Chop the eggs and add them to a bowl with the light mayo, Greek yogurt, dill pickle relish, Dijon mustard, salt, and pepper. Gently stir everything together until combined, then taste and adjust the seasoning.

• Pro tip: Egg salad almost always needs more salt than you think, so taste before serving and adjust until it really pops.

4. Finish And Serve

Spoon the egg salad into a serving bowl or meal prep containers, then top with chopped chives and paprika.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Extra smooth version: Mash some of the chopped eggs into the dressing before adding the rest if you want a creamier, more deviled-egg-style texture.
• Add heat: A dash of hot sauce or a pinch of cayenne gives it a little kick without changing the flavor too much.
• Pickle boost: Add a tiny splash of pickle juice if you want the salad tangier and looser.
• Herb swap: Chives are classic, but dill or parsley also work really well here.
• Make it richer: Use all mayo instead of the yogurt for a more traditional egg salad feel.
• Crunchy add-ins: Finely diced celery or red onion adds a little crunch if you want more texture.
• Smoked paprika finish: Smoked paprika adds a little extra flavor and makes the whole thing feel a bit fancier!

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

• Classic sandwich: Pile it onto toasted bread with lettuce for an easy lunch.
• Lettuce wraps: Spoon it into romaine or butter lettuce leaves for a lighter option.
• Cracker board: Serve with crackers, sliced cucumbers, and extra pickles for a snacky lunch plate.
• Wrap filling: Roll it into a tortilla or lavash with greens for an easy make-ahead lunch.
• Stuffed tomatoes: Spoon it into halved tomatoes or avocado halves for something a little different.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended, since the texture gets watery and grainy after thawing.
• Reheating: No reheating needed; this is best served chilled.
• Leftovers: Use leftovers for sandwiches, wraps, toast toppers, or scoop them onto greens for a quick salad plate.