Quick Deviled Egg Salad with Fresh Dill and Pickles Recipe
This Quick Deviled Egg Salad recipe offers a creamy, tangy, and flavorful dish without potatoes or pasta. Made with steamed eggs combined with mayonnaise, mustard, dill pickles, fresh herbs, and a hint of smoky paprika, it’s perfect as a spread or salad. Ready in just over half an hour, it’s an easy, protein-packed option for lunches, snacks, or light dinners.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Salad
- Method: Steaming
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs
- 8 Whole Eggs (large)
Salad Dressing
- 1/4 cup (55 grams) Mayonnaise
- 2 teaspoons Prepared Yellow Mustard
- 1/3 cup (62 grams) Dill Pickles (chopped fine)
- 1 tablespoon + 1 teaspoon Pickle Juice
- 2 teaspoons Fresh Dill (chopped) or 1/2 to 1 teaspoon dried dill
- 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, for heat)
Instructions
- Steam the Eggs: In a medium saucepan fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the steamer basket and cover with a lid. Steam the eggs for 13 minutes to cook them through.
- Prepare Ice Bath and Cool: While the eggs steam, fill a medium bowl with ice water to create an ice bath. Once steaming finishes, transfer the hot eggs immediately into the ice bath. Let them cool for 13 minutes to stop cooking and make peeling easier.
- Peel and Chop the Eggs: Tap the larger end of each egg on a hard surface, then roll gently to crack the shell all over. Peel off the shell and rough chop the cooked eggs, leaving chunky pieces for texture or chop finer if you prefer a creamier spread.
- Mix the Salad Base: In a medium mixing bowl, combine mayonnaise, mustard, chopped dill pickles, pickle juice, fresh dill, chopped chives, sea salt, black pepper, and smoked paprika. Stir these ingredients together until well mixed.
- Add Eggs and Combine: Add the chopped eggs to the dressing mixture. Stir thoroughly so the yolks mix in and create a creamy consistency. Taste and adjust seasoning with additional pickle juice, salt, pepper, or add a pinch of cayenne or a few drops of Tabasco for some heat.
- Chill Before Serving: Refrigerate the deviled egg salad for at least 30 minutes, or up to an hour if possible, to allow the flavors to meld together beautifully.
- Storage: Store leftovers in a sealed container in the refrigerator for up to four days. Expect some liquid to separate after 24 hours—either stir it back in or drain off before serving.
Notes
- Steaming eggs is an easy method for perfectly cooked hard eggs that peel easily.
- If you prefer a smoother texture, chop the eggs finer or even mash slightly.
- Adjust the amount of pickle juice to taste for desired tanginess.
- Add cayenne or Tabasco sparingly to control the heat level.
- This salad keeps well refrigerated but is freshest within the first two days.
- Use fresh herbs for best flavor, but dried dill works as a substitute in smaller quantity.
