Description
Discover the delightful flavors of our Quick Deviled Egg Salad (No Potatoes or Pasta!). This vegetarian dish offers a refreshing twist on classic deviled eggs, combining hearty ingredients in a simple salad form. Perfect for lunch, dinner, or picnics, it’s packed with protein and flavor, making it an ideal quick meal. With just 20 minutes of prep and minimal ingredients, you can enjoy a satisfying dish that fits various dietary needs—it’s gluten-free and easily customizable. Whether served on toast, in lettuce wraps, or as a dip with veggies, this egg salad is sure to become a favorite.
Ingredients
Scale
- 8 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1/3 cup dill pickles (chopped)
- 1 tablespoon + 1 teaspoon pickle juice
- 2 teaspoons fresh dill (chopped)
- 2 tablespoons fresh chives (chopped)
- 1/4 + 1/8 teaspoon fine sea salt
- 1/4 teaspoon black pepper (ground)
- 1/4 teaspoon smoked paprika
- Cayenne or Tabasco (optional)
Instructions
- Boil the eggs in a large pot for 13 minutes; then cool them in an ice bath.
- Peel the eggs and chop them into pieces.
- In a mixing bowl, combine chopped eggs with mayonnaise, mustard, dill pickles, pickle juice, fresh herbs, salt, pepper, and smoked paprika.
- Mix gently until well combined. Adjust seasoning to taste.
- Serve immediately on your choice of bread or greens.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 260
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg