Deviled Egg Salad

On this Easter Eve, chances are pretty good that you have a fridge full of hard boiled eggs. Whether the kids in your family share a dozen to dye or each get their own individual dozen (yes this really happens in my family!), you (presumably the adult in this situation) are not only in charge of figuring out how to get a vinegary robin egg blue stain off your white counter top but also how to consume the evening’s fun art project that is indeed edible.

Deviled eggs are the natural solution, and rightfully so. Who doesn’t love a good deviled egg to go along with their Easter ham and creamed potatoes? They’re tradition. But I’ve learned that I don’t really love deviled eggs the next day. They get slippery, and the yolk filling gets dried out, and the paprika on top stains everything a weird orangey rust color. Enter Deviled Egg Salad.

Deviled Egg Salad

I certainly don’t presume that I’m the only one to come up with the idea of re-purposing your leftover deviled eggs into egg salad. It’s a logical transition. Chop it all up and throw it on some toast = lunch the next day. What if you skip the deviled eggs all together because, I don’t know, maybe you want to make egg salad some other time besides right after Easter?

Deviled Egg Salad

This egg salad is “deviled” because you treat the egg yolks the same way you would for regular deviled eggs: separate them from the whites, mash them against the side of the bowl, add some mayo, butter (do it – it makes the yolks sooo creamy!), mustard, salt, pepper, and cream it all together until it’s fluffy and makes the perfect egg salad “sauce”. Instead of bothering to pipe this back into the whites, just give them a quick rough chop, mix in some celery and parsley. The result is a really simple egg salad that, instead of tasting like gloppy mayo with a hint of boiled egg, tastes like what egg salad is supposed to taste like. Delicious.

Deviled Egg Salad

Deviled Egg Salad

Deviled Egg Salad is a fresh upgrade on the classic. With mashed egg yolks making up most of the dressing, this salad tastes just like it's supposed to.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Jillian


  • 6 eggs
  • 2 tablespoons very soft , but not melted, butter
  • 3-4 tablespoons mayo
  • 1 teaspoon mustard
  • 1/4 tsp paprika
  • 1 tsp chopped Italian parsley
  • 1 stalk of celery , chopped
  • Salt and pepper to taste
  • Crusty toasted bread for serving (a whole grain seedy something is my favorite)


  1. Place the eggs in a small saucepan. Fill the pan with water until the eggs are just shy of being entirely covered. Heat over high until the eggs boil, turn the heat down to medium, and gently simmer the eggs for 12 minutes. Remove the eggs from the stove and immediately drain off the water and get the eggs in a very cold ice bath. This will keep the yolks from having a greenish-gray ring around the edge.
  2. Once the eggs cool, peel and cut them in half. Place the yolks in a small bowl and roughly chop the whites. Smash the yolks really well against the side of the bowl. You're looking for a fine sand-like consistency. Next, mix in the very soft butter and continue to smash/whip the yolks until they are very smooth and creamy. Mix in the mayo, mustard, paprika, and salt and pepper to taste. Combine the yolk mixture with the chopped whites, parsley, and celery. Serve with toasty bread. Even better the next day.


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