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Deviled Egg Salad

4.98 from 171 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Deviled Egg Salad is a high-protein egg salad with crunchy vegetables and a creamy mayonnaise paprika dressing.

Plus, this egg salad is also dairy-free and keto-friendly for a delicious low-carb side to grilling in summer.

Devilled Egg Salad
Table of contents

I love deviled eggs, but why spend hours garnishing eggs when you can make a quick deviled egg salad to feed a crowd!

This egg salad has all the flavor of deviled eggs but is so much easier to make to feed the whole family for dinner in no time.

How To Make Deviled Egg Salad

If you love egg salads, you will adore this deviled egg salad version that combines the two favorite dishes into one nourishing salad recipe.


All you need to make this egg salad are:

Devilled Egg Salad

Boiling The Eggs

First, fill a large saucepan with water to make hard boiled eggs. Bring water to a boil.

Place the fresh eggs in the boiling water.

Boil your eggs into a large saucepan filled with boiling water.

Boil for 15 minutes, then immediately cool down the eggs into an ice bath.

To do so, fill a bowl with cold water and ice cubes. Or make my air fryer-boiled eggs recipe.

Then, peel the eggs under running cold tap water.

Place two eggs on a chopping board and slice them in half lengthwise.

Scoop out the egg yolks from these two eggs and set them aside in a  small bowl. You will use this later in the devil dressing.

Roughly chop the remaining eggs and the two cooked egg whites from previous eggs.

Place the egg pieces into another large bowl.

Chopping Vegetables

Now, chop thinly celery, red bell pepper, and pickles, and place into the bowl with the chopped egg whites.

Preparing The Deviled Egg Salad Dressing

A deviled egg salad dressing is essentially an egg salad dressing but with some cooked egg yolk mixed in and a stronger touch of paprika.

All you need to make the paprika mayonnaise dressing are:

  • Mayonnaise – Either classic mayo or aioli.
  • Dijon mustard
  • Yolks from the two boiled eggs
  • Paprika – you can use smoked paprika for a smoked egg salad flavor
  • Apple cider vinegar
  • Salt
  • Cayenne Pepper – Season to taste.
  • Hot sauce
  • Dill or green onion or any fresh herbs you love
  • Garlic

Use a fork to mash the two cooked egg yolks.

Then, stir in the remaining dressing ingredients: mayonnaise, Dijon mustard, paprika, apple cider vinegar, salt, pepper, hot sauce, dill, and garlic.

Stir the yolk mixture well to bring everything together into a creamy dressing.

Pour the dressing onto the salad bowl.

Devilled Egg Salad


Stir all the ingredients together until the dressing coat all the chopped eggs and chopped vegetables.

Serve the egg salad as a side dish to smoked cauliflower or grilled meat or bake meat like my baked pork chops.

You can also use this egg salad to make an egg salad sandwich recipe.

Egg Salad Sandwich

To use this recipe as a sandwich filling you need:

  • Two Slices of your Favorite Bread – Wholemeal bread is a healthy choice or keto bread for a low-carb egg sandwich.
  • Lettuce
  • Tomato Slices

For a toasted sandwich, start by spreading butter on each slice of bread on the outside.

Place the two slices of bread on a plate, butter side down the plate.

Fill the bread with lettuce, egg salad, tomato slices, and more lettuce. Add some cheddar slices if desired.

Slightly toast the sandwich or serve cold.

Lettuce Wrap

You can also serve this egg salad into cos lettuce to make cute appetizers or light lunch.

Devilled Egg Salad

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You can customize this egg salad recipe by adding some other vegetables or proteins into it like:

  • Chopped Avocado for an avocado egg salad flavor
  • Cooked Rotisserie Chicken for a boost of proteins
  • Smoked Salmon
  • Cherry Tomatoes – chopped
  • Sundried Tomatoes
  • Jammy Eggs – if you like eggs a lot, you can add even more eggs with a couple of jammy eggs.

Allergy Swaps

This deviled egg salad is naturally:

  • Gluten-Free
  • Dairy-Free
  • Keto-Friendly
  • Low-Carb
  • Sugar-Free

Below I listed some options to make this recipe if you have some food allergy.

  • Mayonnaise-Free – you can swap the mayonnaise for Greek yogurt for a healthier option. It reduces saturated fat and boosts the proteins of your salad.
  • Sodium-Free – feel free to skip the salt in the recipe if needed.

Frequently Asked Questions

How Long Can I Store Egg Salad?

Egg Salad can be stored for up to 3 days in the fridge in an airtight container.

Can I Freeze Egg Salad?

No, the flavor and texture of thawed egg white are not very palatable and it’s not recommended to freeze egg salad.

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Devilled Egg Salad

Deviled Egg Salad

2.4gNet Carbs
This Deviled Egg Salad is a high-protein egg salad with crunchy vegetables and a creamy mayonnaise paprika dressing.
Prep: 10 minutes
Total: 10 minutes
Yield: 4 servings
Serving Size: 1 serving
4.98 from 171 votes


  • 8 Hard-Boiled Eggs
  • 2 tablespoons Celery finely chopped
  • ½ Red Bell Pepper finely chopped
  • 3 Pickles also known as Gherkins in the UK. finely chopped.

Devil egg salad dressing

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Boil water in a large saucepan, place fresh eggs, and boil for 14 minutes or use my air fryer boiled egg recipe to boil eggs in the air fryer.
  • Cool down immediately in an ice bath: a bowl filled with cold water and ice cubes.
  • When the eggs are cooled, peel them and set aside two cooked, boiled eggs.
  • Slice the two boiled eggs lengthwise and scoop out the yolk. Set aside the cooked egg yolk in a small bowl and mash with a fork. Set aside to make the dressing later in the recipe.
  • Chop the remaining boiled eggs and the 2 cooked egg whites left into chunky pieces. Place in a salad bowl.
  • Chop the remaining vegetables into small cubes: celery, red bell pepper, and pickles, and add to the salad bowl with egg pieces.
  • In the small bowl, where you mash the cooked egg yolk, stir in the remaining dressing ingredients: mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, cayenne pepper, crushed garlic, dill, and hot sauce.
  • Fold the dressing into the salad bowl and stir to combine.
  • Serve with extra dill and a pinch of dried paprika on top.


  • Store leftovers in an airtight container in the fridge for up to 3 days.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 serving
Yield: 4 servings


Serving: 1 servingCalories: 292.2 kcal (15%)Carbohydrates: 3.1 g (1%)Fiber: 0.7 g (3%)Net Carbs: 2.4 gProtein: 13.2 g (26%)Fat: 24.8 g (38%)Saturated Fat: 5.5 g (34%)Polyunsaturated Fat: 9.9 gMonounsaturated Fat: 7.3 gTrans Fat: 0.04 gCholesterol: 380.8 mg (127%)Sodium: 594.7 mg (26%)Potassium: 195.9 mg (6%)Sugar: 2 g (2%)Vitamin A: 1228.9 IU (25%)Vitamin B12: 1.1 µg (18%)Vitamin C: 19.9 mg (24%)Vitamin D: 2.2 µg (15%)Calcium: 60.4 mg (6%)Iron: 1.5 mg (8%)Magnesium: 15.7 mg (4%)Zinc: 1.2 mg (8%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    4 Thoughts On Deviled Egg Salad
  1. This recipe is great idea. However, I don’t like pickles. What can I sub for the pickles?

    Thank you very much. Love your recipes. Thank you for all the hard work.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

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