Description
A creamy and flavorful Deviled Egg Salad that combines hard-boiled eggs, mayonnaise, and spices for a delicious dish perfect for any occasion.
Ingredients
Scale
- 6 eggs, hard boiled
- 1/4 cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped dill pickles
- 1 tablespoon fresh dill, chopped
- 1 tablespoon chives, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Fill a medium-sized pot with 3-4 inches of water – enough so that the eggs will be fully submerged once added.
- Bring the water to a boil and then reduce to a simmer.
- Gently lower the eggs into the simmering water using a slotted spoon or ladle.
- Simmer for 12-14 minutes.
- Transfer the eggs to a bowl of ice water to chill for 10 minutes or until completely cooled.
- Tap the wide end of the egg on a cutting board or plate to crack.
- Flip the egg long ways and gently roll it to create cracks all around the shell.
- Find a loose piece and peel the shell away from the egg white.
- Chop the eggs to your preferred size.
- Transfer the chopped eggs to a medium-sized bowl and add mayonnaise, pickle juice, Dijon mustard, chopped pickles, fresh dill, chives, paprika, salt, and pepper.
- Gently mix to combine and season to taste with more salt, pepper, and paprika if needed.
- Garnish with extra fresh dill, chives, and a dash of paprika if desired.
- Serve immediately or transfer to the refrigerator to chill until ready to serve. Enjoy!
Notes
Store in an airtight container in the fridge for up to 3-5 days. Best if enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg