Best 8 Creamy Deviled Egg Salad Recipes

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Creamy deviled egg salad is a classic dish that can be enjoyed by people of all ages. This versatile side dish can be served as an appetizer, sandwich filling, or even as a main course. With just a few simple ingredients and a little bit of time, you can create a creamy, flavorful deviled egg salad that will be the star of your next gathering. Whether you're looking for a quick and easy weeknight meal or a special dish for a special occasion, creamy deviled egg salad is sure to please everyone.

Here are our top 8 tried and tested recipes!

CREAMY DEVILED EGGS



Creamy Deviled Eggs image

Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 25m

Number Of Ingredients 8

8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish

Steps:

  • Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
  • Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
  • Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
  • Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Nutrition Facts : Calories 108 g, Fat 8 g, Protein 6 g

CREAMY DEVILED EGG SALAD



Creamy Deviled Egg Salad image

A friend brought this to a party and everyone loved it. She shared the recipe with me, and I was unable to find one just like it online, so thought I would share it. Garnish with favorite deviled egg toppings (such as paprika), as desired.

Provided by Michael Flagler

Categories     Salad     Egg Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 ½ cups creamy salad dressing (such as Miracle Whip®)
¾ cup prepared yellow mustard
¼ cup white sugar
2 tablespoons white vinegar
12 hard-boiled eggs, peeled and cut into 1/4-inch slices

Steps:

  • Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 24.5 g, Cholesterol 457.3 mg, Fat 38.5 g, Fiber 1 g, Protein 13.9 g, SaturatedFat 6.7 g, Sodium 1312 mg, Sugar 23 g

DEVILED EGG SALAD



Deviled Egg Salad image

This deviled egg salad takes just over 15 minutes from start to finish and combines the tried and true flavors of deviled eggs with the classic, creamy deliciousness of egg salad. It's quick, easy and a great way to use up those leftover Easter eggs! But honestly, you'll find yourself making this recipe all year round - I guarantee it!

Provided by Kylie

Categories     Main Dish - Salad

Time 17m

Number Of Ingredients 10

6 eggs
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white balsamic or white wine vinegar
1/4 teaspoon paprika
Kosher salt
fresh cracked pepper
croissants
fresh chopped chives
a sprinkle of paprika

Steps:

  • Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
  • Bring to a boil. Cover and turn off heat. Leave pan on the burner.
  • Let eggs sit in the covered pan for 12 minutes.
  • Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
  • Gently peel eggs and slice them in half.
  • Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
  • Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
  • Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!

Nutrition Facts : Calories 233 calories, Sugar 0.6 g, Sodium 216.4 mg, Fat 20.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 10 g, Cholesterol 286.2 mg

CREAMY DEVILED EGGS



Creamy Deviled Eggs image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients 9

1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
4 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon white wine vinegar
Pinch of smoked paprika
Coarse salt and freshly ground pepper
1 celery, finely chopped (about 1/2 cup), plus more for serving
3 tablespoons finely chopped red onion, plus more for serving

Steps:

  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

DEVILED EGG POTATO SALAD RECIPE



Deviled Egg Potato Salad Recipe image

Traditional potato salad with a fun twist of deviled eggs.

Provided by Elyse Ellis

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 9

10 eggs
6 russet potatoes ((peeled and cubed))
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
salt and pepper, to taste
2 celery stalks (diced)
1 bunch green onions (diced)
½ teaspoon paprika

Steps:

  • Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
  • Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
  • Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
  • Coarsely chop the egg whites and set aside.
  • Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
  • Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
  • Sprinkle paprika on top for garnish, cover and refrigerate until serving.

Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CREAMY EGG SALAD



Creamy Egg Salad image

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

CREAMY DEVILED EGGS



Creamy Deviled Eggs image

These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 6 dozen.

Number Of Ingredients 8

36 hard-boiled large eggs
1 package (8 ounces) cream cheese, softened
1-1/2 cups mayonnaise
1/3 cup sweet pickle relish
1/3 cup Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Paprika and sprigs fresh parsley, stems removed

Steps:

  • Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. , In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving.

Nutrition Facts : Calories 172 calories, Fat 15g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 254mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your deviled egg salad. Use real mayonnaise, freshly ground black pepper, and high-quality mustard.
  • Don't overcook the eggs: Overcooked eggs will be dry and crumbly, which will make your deviled egg salad less creamy and flavorful. Cook the eggs for just the right amount of time so that they are still slightly runny in the center.
  • Chill the eggs before peeling them: This will make them easier to peel and will help to prevent the whites from sticking to the shells.
  • Use a sharp knife to cut the eggs: This will help to create clean, even slices.
  • Season the egg salad to taste: Add salt, pepper, and mustard to taste until the deviled egg salad is flavorful and well-balanced.
  • Garnish the deviled egg salad with fresh herbs or vegetables: This will add a pop of color and flavor to your dish.

Conclusion:

Creamy deviled egg salad is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy recipe, try creamy deviled egg salad. You won't be disappointed!

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