Here’s a fun twist on a classic favourite: Deviled Egg Salad! If you’ve ever found yourself craving deviled eggs, but wished for an easier way to enjoy them, this recipe is for you. It’s perfect for meal prep and making sandwiches for a crowd.
Why we love this recipe
Find the complete recipe with measurements in the recipe card below.
- Eggs – large size
- Mayonnaise – the base of the creamy sauce
- Dijon mustard – for tangy heat
- Apple cider vinegar – can also use white wine vinegar
- Hot sauce – pick your favourite! We used Sriracha.
- Paprika – we use sweet (the standard variety), but you can sub smoked paprika if desired
- Salt and pepper
- Celery – for crunch
- Green onion – aka scallions, for depth of flavour
How to make it
First, cook the eggs. Gently place the eggs in a single layer in a large pot and cover with water. Bring to a boil, then remove from pot from heat and let the eggs sit in water for 10-12 minutes.
Once the eggs are cooked, place them in a large bowl with ice water for about 10 minutes. Peel the eggs and roughly chop them.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, mustard, salt, pepper, paprika and hot sauce until smooth.
Add the eggs, celery and green onions to a large mixing bowl and gently stir in mayo mixture until the eggs are well coated. Chill for an hour before serving (optional), topped with more green onion and paprika.
Tips for success
How to make hard boiled eggs in the Instant Pot
We love the 5-5-5 method for hard boiled eggs:
- Place the metal trivet or a steamer basket into the inner pot of your Instant Pot. Pour in 1 cup of water into the pot.
- Gently place the desired number of eggs on the trivet or in the steamer basket.
- Close the Instant Pot lid and set the valve to the sealing position.
- Select the “Pressure Cook” or “Manual” setting and adjust the cooking time to 5 minutes at High pressure. It will take up to 10 minutes to come to pressure.
- After the 5 minutes of cooking time is complete, allow for a natural release for 5 minutes (leave it and let the pressure release on it’s own), then open the valve to release the remaining pressure.
- Using tongs or a spoon, transfer the eggs to a bowl filled with ice water. Let them sit in the ice water for about 5 minutes. This step helps stop the cooking process and makes the eggs easier to peel.
- After the eggs have cooled, gently tap them on a hard surface to create cracks, then peel the shell off. The shells should come off easily, revealing perfectly cooked hard-boiled eggs.
Ways to serve Deviled Egg Salad
More delicious salad recipes
- Mediterranean Bean Salad
- Instant Pot Chicken Salad
- Spicy Tuna Pasta Salad
- Zesty Black Bean Quinoa Salad
- Lemon Dill Chickpea Quinoa Salad
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Deviled Egg Salad
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- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (can sub white wine vinegar)
- ¾ teaspoon paprika (can sub smoked paprika)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½-1 teaspoon hot sauce of choice (tabasco, Sriracha etc. Add a small amount and adjust until desired level of heat. Can sub cayenne pepper, to taste.)
- 1 cup finely diced celery
- ⅓ cup finely chopped green onion
- For garnish: more sliced green onion and paprika
- Place eggs in a single layer in a large saucepan and cover with water. Bring to a boil over high heat. Remove from heat and let sit in water for 10-12 minutes. See notes 1 and 2.
- Prepare a large bowl with ice water. After 10-12 minutes, transfer eggs to ice bath. Let sit for about 10 minutes, then peel.
- Roughly chop the eggs, then place in a large mixing bowl. Tip: If you have a pastry cutter, place the eggs in the large bowl and use the pastry cutter to chop the eggs right in the bowl!
- In a small bowl, whisk together mayonnaise, Dijon, apple cider vinegar, salt, pepper, paprika and hot sauce until smooth.
- Add the celery and green onions to the large bowl with the eggs and toss in the mayo mixture until well coated. Chill for 1 hour before serving (optional, but recommended).
- Serve with more sliced green onion and paprika sprinkled on top. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
- 12 minutes will result in the hardest hard boiled eggs while 9-10 minutes will produce a slightly softer yolk. This is up to your preference.
- You can also use an electric pressure cooker to cook the eggs. See the post above for instructions.
Did you make this recipe?
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.