Quick Deviled Egg Salad (No Potatoes or Pasta!)
Quick Deviled Egg Salad (No Potatoes or Pasta!) is the ultimate solution for a quick, delicious meal that everyone can enjoy. This hearty salad combines the richness of eggs with zesty pickles and fresh herbs, creating a flavor explosion in every bite. Perfect for busy lunch hours or casual dinners, it takes just 20 minutes to prepare and is easily customizable to suit dietary preferences. Whether served on toast, in lettuce wraps, or as a dip, this versatile dish is bound to satisfy cravings without the added carbs of potatoes or pasta. Plus, it’s vegetarian and can be made gluten-free, ensuring it’s a crowd-pleaser at any gathering.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: Serves about 4 people 1x
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
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 fine)
- 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 water in a large pot. Gently add eggs and cook for 13 minutes. Transfer to an ice bath.
- Once cooled, peel the eggs starting from the wider end.
- Chop peeled eggs into small pieces in a mixing bowl and add mayonnaise, mustard, pickles, pickle juice, dill, and chives.
- Season with salt, pepper, and smoked paprika; mix until well combined.
- Serve immediately on bread or crackers.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 2g
- Sodium: 390mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg