This Deviled Egg Salad is perfectly creamy and delicious, making it an ideal protein-packed dish. The crunchy dill pickles and fresh dill add the perfect zing to the salad. Whether served on toast, bread, or by itself with chips, this egg salad makes a protein-rich lunch or snack!
I created this recipe for my niece's tea party bridal shower. The bride chose three different fillings for finger sandwiches, including deviled egg salad with crispy pieces of bacon. The addition of bacon made this salad unique and absolutely delish! These finger sandwiches were pure perfection, and the recipe quickly became one of my favorites because it's so easy to make!
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Ingredients for High Protein Egg Salad
- Hard Boiled Eggs: As the protein-packed base of this recipe, they create a hearty foundation, making it perfect for a filling meal.
- Mayonnaise: Not only does it add creamy richness, but it also acts as the glue, binding all the ingredients together for the perfect texture.
- Mustard: This ingredient not only gives the salad a tangy, zesty flavor, but it also helps balance out the creaminess of the mayonnaise.
- Dill Pickles: They provide the perfect crunch, while also adding a briny, savory flavor that contrasts the creamy base.
- Pickle Juice: A little goes a long way — it enhances moisture and infuses the salad with a hint of tang, tying the flavors together.
- Fresh Dill (or Dried Dill): Whether fresh or dried, this herb brings a bright, herby flavor that perfectly complements the pickles.
- Salt & Pepper: These simple seasonings are essential, enhancing the overall flavors without overpowering the dish.
- Paprika: Finally, a sprinkle of paprika adds a pop of color along with a subtle smoky hint, giving the salad that classic deviled egg flavor.
See recipe card for quantities.
Instructions
- First, hard boil the eggs using my fool-proof method or use already boiled eggs from the grocery store.
- Next, rough chop the eggs to your liking and place them in a medium-sized bowl. Smaller pieces help the salad stay on bread better.
- Then, add mayonnaise and mustard to the eggs.
- After that, finely chop dill pickles and add them to the mixture.
- Now, pour in pickle juice.
- In a small bowl, combine dill, salt, pepper, paprika, and dried mustard, then add to the egg mixture.
- Lastly, gently stir everything together until well combined.
- Step 1: First, hard boil the eggs.
- Step 2: Next, chop the hard boiled eggs.
- Step 3: Now, combine all the ingredients together.
- Step 4: Lastly, stir well and serve on toast, bread, or with chips!
Fool Proof Hard Boiled Egg Method
- First, place eggs in a pot and cover with water, about an inch above the eggs.
- Next, turn heat to medium-high and bring to a rolling boil.
- Once boiling, immediately turn off the heat, cover with a lid, and let sit for 5 minutes.
- Finally, transfer eggs to cold water and cool completely before peeling.
How to Perfectly Peel Hard Boiled Eggs
Peeling hard-boiled eggs can be tricky, but with the right method, it’s simple!
- First, allow the eggs to cool completely in an ice water bath for at least 10-15 minutes to make peeling easier.
- Then, crack the eggs on a hard surface and gently roll them to help loosen the shell.
- After that, peel the eggs under running water, which helps separate the shell from the egg.
- Finally, begin peeling from the wider bottom where the air pocket is, making the process smoother.
Substitutions for the Deviled Egg Salad
- Greek Yogurt: Try swapping in Greek yogurt instead of mayo for a lighter, protein-packed version.
- Dijon Mustard: Opt for Dijon mustard rather than regular mustard to add more depth and bold flavor.
- Store-bought boiled eggs: Save time by using store-bought boiled eggs instead of boiling them yourself — perfect for busy days.
Variations of Egg Salad
- Flavor Boosters: Add crispy bacon, chopped pickled jalapeños, or Dijon mustard.
- Added Crunch: Mix in red or white onion or celery.
- Extra Creaminess: Mash in fresh avocado.
- Flavor Twists: Add feta cheese, chopped olives, or capers.
Equipment
- Pot with lid
- Knife
- Cutting board
- Measuring cups and spoons
- Large spoon for stirring
Storing the Deviled Egg Salad
Store deviled egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving if any liquid separates.
Top Tip
For the creamiest texture, mash egg yolks separately with mayo, mustard, and seasonings before combining them with chopped egg whites.
FAQ
Can I make deviled egg salad ahead of time?
Yes! It can be made up to 1-2 days in advance. Store it in an airtight container in the fridge.
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Looking for other delish recipes? Try these!!
Deviled Egg Salad
Creamy Deviled Egg Salad with dill pickles, fresh dill, and protein-packed eggs. Perfect for sandwiches, snacks, or a light lunch!
Servings 5
Ingredients
- 8 eggs
- ¼ C mayonnaise
- 1 T mustard
- ½ C dill pickles
- 1 T pickle juice
- 1 T fresh dill
- ½ t salt
- ¼ t pepper
- ¼ t paprika
Instructions
- Hard boil the eggs with my fool proof method. Gently place the eggs in a pot. Fill the pot with water so that the eggs are fully covered in water plus an inch above the eggs. Turn the heat to medium high and bring to a rolling boil. Immediately turn off the heat once the water is boiling and place the lid on the pot for 5 minutes. Move the pot to the kitchen sink and fill the pot with cold water. Once the eggs have cooled, begin to remove the shell from the eggs.
- Rough chop the eggs to your linking and place in a medium size bowl. I prefer to chop to a smaller size so that the egg salad stays on the bread. I find that larger pieces tend to fall off the bread when eating.
- Add the mayonnaise, mustard, and pickle juice to the eggs.
- Finely chop the dill pickles and fresh dill and add to the eggs.
- Add the salt, pepper and paprika to the egg mixture and gently stir the egg salad ingredients together.
Notes
Serve this Deviled Egg Salad on toast, bread (as a sandwich), or by itself with crackers or chips.
