Quick Deviled Egg Salad (No Potatoes or Pasta!)

Quick Deviled Egg Salad (No Potatoes or Pasta!)

from vanillaandbean.com
33 min
4 servings

[ see recipe VIDEO below ] When you're craving something easy and satisfying, this deviled egg salad recipe hits the spot because it's hearty, versatile and comes together with minimal prep time. Anticipate an easy egg peel using my fuss free method! This recipe for deviled egg salad is vegetarian and easily gluten free. | See blog post for questions answered and variations on this recipe.

Ingredients

  • 8 Whole Eggs (large)
  • 1/4 cup (55 grams) Mayonnaise
  • 2 teaspoons Prepared Yellow Mustard
  • 1/3 cup (62 grams) Dill Pickles (chopped fine)
  • 1 tablespoon + 1 teaspoon Pickle Juice
  • 2 teaspoons Fresh Dill (chopped, or sub 1/2 to 1 tsp dried dill (add more to taste))
  • 2 tablespoons Fresh Chives (chopped fine)
  • 1/4 + 1/8 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper (ground)
  • 1/4 teaspoon Smoked Paprika
  • Cayenne or Tabasco (optional)

Directions

  1. 1

    In a medium sauce pot fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the steamer basket, and lid. Set a timer for 13 minutes and steam the eggs.

  2. 2

    While the eggs are steaming or cooling, to a medium mixing bowl, add the mayo, mustard, pickles, pickle juice, dill, chives, salt, pepper and paprika.

  3. 3

    Store the deviled egg salad in a lidded container in the fridge for up to four days. You may notice the a bit of liquid forming in the bowl after 24 hours in the fridge. You can stir this back in or drain it off.