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Quick Deviled Egg Salad (No Potatoes or Pasta!)

Quick Deviled Egg Salad (No Potatoes or Pasta!)

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If you’re in search of a quick and satisfying dish, look no further than this Quick Deviled Egg Salad (No Potatoes or Pasta!). This creamy, flavorful salad is perfect for busy weeknights, picnics, or family gatherings. With just a handful of simple ingredients, you can whip up a hearty meal that delights everyone at the table. It’s versatile enough to be enjoyed on its own, as a sandwich filling, or with crunchy veggies for dipping. Plus, it keeps well in the fridge, making it an excellent option for meal prep!

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 1/3 cup chopped dill pickles
  • 1 tablespoon + 1 teaspoon pickle juice
  • Fresh dill for flavoring
  • Fresh chives for flavoring

Instructions

  1. Boil the eggs: Place eggs in cold water, bring to a boil, cover, and let sit off heat for 13 minutes.
  2. Cool and peel the eggs: Transfer to an ice bath before peeling under running water.
  3. Prep ingredients: Chop dill pickles, chives, and fresh dill.
  4. Mix together: In a bowl, combine chopped eggs with mayonnaise, mustard, pickle juice, pickles, herbs, salt, pepper, and smoked paprika.
  5. Serve: Enjoy immediately over greens or as sandwiches.

Nutrition