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.

Deviled Egg Salad in a shallow blue-grey bowl garnished with sliced green onion and paprika, viewed from overhead.

Why we love this recipe

This egg salad recipe is an easier way to enjoy the flavour of deviled eggs. By transforming the ingredients into a chopped salad, you can enjoy the same delicious flavours with a fraction of the effort. No need to worry about perfectly peeling the eggs and stuffing them with filling. Just chop, mix, chill and enjoy!
It’s a nice change from the usual egg salad flavour profile. We usually keep the add-ins pretty simple for a standard egg salad sandwich, but this flavour combination is a great way to switch it up. The rich and tangy notes from the mayo, mustard, and seasonings infuse every bite.
It’s perfect for meal prep. Egg salad is best when chilled, which makes it an ideal make-ahead recipe. Whether served on a bed of greens, on a sandwich, or as a topping for crackers, this versatile salad adds a protein-packed punch to any meal.

Ingredients

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

Ingredients needed to make Deviled Egg Salad, viewed from overhead on a grey marbled countertop.

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.

You can also use a pressure cooker to hard boil the eggs.
See instructions below!

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.

A 4-photo process collage showing the steps to assemble Deviled Egg Salad.

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.

A close up view of Deviled Egg Salad in a shallow blue-grey bowl, garnished with sliced green onion and paprika.

Tips for success

Don’t skip the ice bath. This step quickly makes the eggs cool enough to handle, prevents overcooking (the dreaded, but harmless, grey ring that can form around the yolk) and makes the eggs easier to peel!
Chill before serving. This salad tastes best cold and the extra time in the fridge helps the flavours come together. I’m totally guilty of skipping this step, though!
Use a pastry cutter to chop the eggs. If you have one, it’s so much easier and less messy to use a pastry cutter to chop the eggs directly in the mixing bowl!
Adjust the level of heat to your taste. Start with a small amount of hot sauce and add until you reach your desired level of heat. Or, leave it out completely!

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.

A close up view of Deviled Egg Salad being scooped by a black spoon.

Ways to serve Deviled Egg Salad

Sandwich: Serve between two slices of whole wheat toast, on a croissant (seriously good) or wrapped up in a tortilla. I highly recommend adding some crunchy romaine, sliced sweet pickles and juicy sliced tomato.
Salad: Add a scoop to a leafy green salad to turn your salad into a full meal.
Crackers: Top each cracker with a spoonful and enjoy as a tasty snack or light lunch.
Lettuce wrap: for a low carb option!

More delicious salad recipes

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