Creamy Deviled Egg Salad is a delightful twist on a classic favorite that brings a burst of flavor to any meal. As someone who has always cherished the simplicity and comfort of deviled eggs, I was thrilled to discover how easily they can be transformed into a creamy salad that’s perfect for sandwiches, wraps, or even as a stand-alone dish. This recipe not only pays homage to the traditional deviled egg but also adds a creamy texture that makes it irresistibly delicious.
Historically, deviled eggs have been a staple at gatherings and picnics, symbolizing hospitality and warmth. Their rich, savory flavor has made them a beloved dish across various cultures, often served as appetizers or side dishes. What I love most about creamy deviled egg salad is how it combines the familiar taste of deviled eggs with the convenience of a salad, making it a go-to option for busy weeknights or casual get-togethers. The creamy dressing, combined with the perfectly boiled eggs, creates a satisfying dish that is both comforting and versatile. Once you try this recipe, you’ll understand why so many people adore this creamy take on a classic!
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 tablespoons fresh chives, chopped (optional)
- 1 tablespoon fresh dill, chopped (optional)
- Leafy greens for serving (optional)
- Whole grain bread or crackers for serving (optional)
Preparing the Eggs
First things first, we need to hard-boil the eggs. This is a crucial step, and I like to make sure I do it right to get that perfect creamy texture.
- Place the eggs in a single layer in a saucepan and cover them with cold water, about an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat. Once it reaches a boil, cover the saucepan with a lid and remove it from the heat.
- Let the eggs sit in the hot water for about 12-14 minutes. This timing will give you a nice, firm yolk without that greenish ring around it.
- After the time is up, carefully transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes. This not only stops the cooking process but also makes peeling them easier.
- Once cooled, gently tap each egg on the counter to crack the shell, then peel under running water to help remove any stubborn bits of shell.
Making the Creamy Dressing
Now that our eggs are ready, let’s whip up the creamy dressing that will bring everything together. This is where the magic happens!
- In a medium mixing bowl, add the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. I like to start with a pinch of salt and a few cracks of pepper, and then adjust to taste later.
- Whisk the ingredients together until smooth and creamy. This dressing is the heart of our deviled egg salad, so make sure it’s well combined.
Combining the Ingredients
With our eggs peeled and our dressing ready, it’s time to bring everything together. This is where you can get creative with the mix-ins!
- Chop the peeled eggs into small pieces. I usually cut them in half lengthwise, then chop them into small squares. You want them to be bite-sized but not too small.
- Add the chopped eggs to the bowl with the dressing. Gently fold the eggs into the dressing using a spatula or a spoon. Be careful not to mash the eggs too much; we want to keep some texture.
- Next, add the finely chopped celery and red bell pepper. These add a nice crunch and a pop of color to the salad. If you’re using chives or dill, toss those in as well.
- Gently fold everything together until the eggs and veggies are well coated with the dressing. Taste the mixture and adjust the seasoning with more salt and pepper if needed.
Chilling the Salad
For the best flavor, I recommend letting the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.
- Transfer the egg salad to an airtight container and cover it tightly. Place it in the refrigerator and let it chill.
- If you’re short on time, you can skip this step, but I promise it’s worth the wait!
Serving Suggestions
Now that our creamy deviled egg salad is ready, it’s time to serve it up! There are so many delicious ways to enjoy this dish.
- For a light lunch, serve the egg salad on a bed of leafy greens. I love using arugula or mixed greens for a peppery kick.
- If you’re in
Conclusion:
In summary, this creamy deviled egg salad is a must-try for anyone looking to elevate their egg salad game. The combination of rich, creamy ingredients and the perfect blend of spices creates a flavor explosion that is sure to impress your family and friends. Whether you serve it on a bed of crisp lettuce, as a filling for a sandwich, or even as a dip with your favorite crackers, this dish is versatile enough to suit any occasion. Feel free to get creative with your serving suggestions! You can add in some diced pickles for an extra crunch, swap out the mayonnaise for Greek yogurt for a lighter version, or even toss in some fresh herbs like dill or chives for a burst of freshness. The possibilities are endless, and I encourage you to make this recipe your own. I can’t wait for you to try this creamy deviled egg salad! Once you do, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the joy of cooking together! Remember, this creamy deviled egg salad is not just a recipe; it’s an invitation to gather around the table and enjoy good food with good company. Happy cooking! Print
Creamy Deviled Egg Salad: A Delicious Twist on a Classic Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy and flavorful deviled egg salad made with hard-boiled eggs, tangy dressing, crunchy vegetables, and fresh herbs. Ideal for a light lunch or snack, served on whole grain bread or with crackers.
Ingredients
Scale- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 tablespoons fresh chives, chopped (optional)
- 1 tablespoon fresh dill, chopped (optional)
- Leafy greens for serving (optional)
- Whole grain bread or crackers for serving (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover them with cold water, about an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat. Once it reaches a boil, cover the saucepan with a lid and remove it from the heat.
- Let the eggs sit in the hot water for about 12-14 minutes.
- After the time is up, carefully transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes.
- Once cooled, gently tap each egg on the counter to crack the shell, then peel under running water.
- In a medium mixing bowl, add the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.
- Chop the peeled eggs into small pieces and add them to the bowl with the dressing. Gently fold the eggs into the dressing.
- Add the finely chopped celery and red bell pepper, along with chives or dill if using. Gently fold everything together until well coated.
- Transfer the egg salad to an airtight container and cover it tightly. Place it in the refrigerator and let it chill for at least 30 minutes.
- Serve the egg salad on a bed of leafy greens, on whole grain bread, or with crackers. Garnish with additional chives or dill if desired.
Notes
- This deviled egg salad is versatile!
- Feel free to add other ingredients like diced pickles, capers, or even a dash of hot sauce for some heat.
- Adjust the seasoning to your preference.
- Enjoy this creamy, flavorful dish!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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