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Deviled Egg Salad

Deviled egg salad combines finely chopped egg whites with smooth, tangy mashed yolks, mayonnaise, mustard, and crisp celery. A brief chill lets the flavors come together before serving.
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Prep Time 10 minutes
Cook Time 12 minutes
cooling and chilling 25 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 8 eggs large
  • 1 gal cold water divided
  • 2 cup ice
  • 0.33 cup mayonnaise
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp salt kosher
  • 0.125 tsp black pepper
  • 0.25 tsp paprika
  • 0.33 cup celery finely chopped
  • 2 tbsp scallions thinly sliced

Equipment

  • 1 4-quart saucepan

Method
 

  1. Place the eggs in a 4-quart saucepan and add 2 quarts of the cold water, covering the eggs by about 1 inch.
  2. Bring to a boil over high heat.
  3. Cover the saucepan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Meanwhile, combine the ice and the remaining 2 quarts of cold water in a large bowl.
  6. Transfer the eggs to the ice bath and cool for 5 minutes.
  7. Peel the eggs and pat dry.
  8. Halve the eggs lengthwise and transfer the yolks to a medium bowl.
  9. Finely chop the whites.
  10. Mash the yolks with the mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and paprika until smooth.
  11. Fold in the chopped egg whites, celery, and scallions.
  12. Cover and refrigerate for at least 20 minutes before serving.

Notes

For neater egg salad, finely chop the whites and mash the yolks until smooth before folding everything together. Refrigerate in a covered container for up to 3 days; freezing is not recommended. Use plant-based mayonnaise for a dairy-free option.