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Deviled Egg Salad a Creamy Tangy Delight Perfect for Any Occasion

A delicious Deviled Egg Salad a Creamy Tangy Delight Perfect for Any Occasion recipe that will impress your family and friends
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs hard-boiled and peeled
  • 1/4 cup mayonnaise
  • 2 tbsp Greek yogurt or sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar or pickle juice
  • 1/4 tsp paprika plus more for garnish
  • Salt and pepper to taste
Flavor Enhancers
  • 2 tbsp finely chopped red onion
  • 2 tbsp finely chopped celery
  • 1 tbsp chopped fresh dill or chives
  • 1 tsp capers chopped (optional)
  • Dash of hot sauce optional
For Serving
  • Lettuce leaves
  • Sliced bread or croissants
  • Fresh herbs for garnish
  • Additional paprika or cayenne

Method
 

Prepare Eggs
  1. Place eggs in a single layer in a saucepan, cover with water
  2. Bring to boil, then cover and remove from heat
  3. Let stand 10-12 minutes, then transfer to ice water
  4. Peel eggs when cool enough to handle
Make Dressing
  1. In a medium bowl, combine mayonnaise, yogurt, mustard, vinegar
  2. Add paprika, salt, pepper, and any optional seasonings
  3. Whisk until smooth and well combined
Assemble Salad
  1. Chop eggs to desired consistency (chunky or fine)
  2. Add eggs to dressing along with onion, celery, and herbs
  3. Gently fold until evenly coated
  4. Adjust seasoning to taste
Chill and Serve
  1. Cover and refrigerate for at least 30 minutes to allow flavors to meld
  2. Serve on lettuce leaves, as sandwiches, or with crackers
  3. Garnish with additional paprika and herbs before serving

Notes

Enjoy your delicious creation!