Learn how to make the BEST Deviled Egg Salad!
This easy egg spread is a tasty twist on the classic recipe. Serve it on croissants or bread for a delicious sandwich or with crackers for a quick snack ... either way, you're going to love it!
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Are you a fan of egg salad? Me, too! It's one of those old school recipes that I never get sick of.
Personally, it's hard for me to resist fiddling with a recipe though, especially the when it comes to the classics. I'll add an ingredient here, switch up the spices, then skip another ingredient there.
Do you do the same?
So when it comes to egg salad, even though I love the simple, traditional recipe, I usually don't follow it. I like a little more flavor, and this Deviled Egg Salad has plenty of it!
About the Recipe
I don't know about you, but I love the zesty taste of deviled eggs! So I thought why not add those flavors to my go to egg salad recipe?
It works so well ... you are going to love this delicious recipe! It's full of crunch thanks to minced shallots and celery, it's perfectly creamy, and those a blend of seasonings give it plenty of zest. Yum!
P.S. If you have a surplus of hard boiled eggs after Easter, this is the perfect way to use them up!
How to Make Deviled Egg Salad
This recipe is quick and easy. The first thing you need to do it make the eggs.
Start by bringing a pot of water to boil, then slowly and carefully add six large eggs with a slotted spoon. After adding the eggs, return the water to a boil. Then reduce heat to a simmer and cook your eggs for 14 minutes.
When the time is up, promptly drain the eggs and cool them in an ice water bath. They need to be completely cold before making the salad.
I'd love to take total credit for this easy hard boiled egg method, but I can't. I learned it from The Joy of Cooking, my go to kitchen resource for classic recipes and techniques.
Tip: I find that eggs are less likely to crack if you don't put them straight from the refrigerator into the boiling water. So let them warm up a little first, and add a couple extra just in case.
Once your eggs are cooled, it's time to make your salad!
Chop the eggs up and combine them with the rest of your egg salad ingredients: mayo, minced shallots and celery, Dijon, parsley, vinegar, and curry powder. Add hot sauce (I usually add lots), salt, and pepper to taste, then mix everything together well.
I prefer my egg salad chunky, but feel free to mash yours up if you prefer a finer texture. You can also stir in extra mayonnaise for a creamier salad.
I love turning this Deviled Egg Salad into a sandwich. Serve your Deviled Egg Sandwiches on croissants, like I did, for an impressive lunch or on toasted bread for a quick everyday meal that your whole family will love!
You can also serve this yummy spread with crackers for an easy snack. Either way, it's totally delish!
If you enjoyed this easy recipe, try one of these yummy sandwiches next!
- Cheese and Egg Breakfast Sandwich
- Spicy Chickpea Salad Sandwiches
- Crunchy Veggie Wrap
- Tomato Avocado Sandwich
- Mushroom Ricotta Open-Faced Sandwich
- Egg and Roasted Veggie Breakfast Sandwiches
Looking for something else? You can check out all my sandwich recipes here!
Deviled Egg Salad
- 6 large eggs
- ¼ cup mayonnaise
- 1 medium shallot, minced
- 3 tablespoons minced celery
- 1 tablespoon Dijon mustard
- 1 tablespoon minced Italian parsley
- 2 teaspoons white wine vinegar
- 2 to 3 dashes curry powder
- hot sauce
- kosher salt
- 4 croissants
- Fill a medium saucepan with enough water to cover the eggs in a single layer. Bring to a boil.
- Carefully add eggs to boiling water using a slotted spoon. Return water to boil, then reduce heat and simmer for 14 minutes.
- Drain eggs, then cover with ice water. Allow to cool completely.
- Remove shells from eggs, then chop and place in a large bowl.
- Combine eggs with remaining ingredients (mayonnaise, shallot, celery, dijon, parsley, vinegar, curry powder), adding hot sauce, salt, and pepper to taste. Mix well.
- Serve deviled egg salad on croissants with lettuce, if desired. Enjoy!