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Quick Deviled Egg Salad (No Potatoes or Pasta!)

A quick and flavorful egg salad perfect for a light lunch or snack, packed with fresh herbs and tangy pickles.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Eggs
  • 8 large Whole Eggs
Mayonnaise
  • 0.25 cup Mayonnaise
Mustard
  • 2 teaspoons Prepared Yellow Mustard
Dill Pickles
  • 1/3 cup Dill Pickles (chopped fine)
Pickle Juice
  • 1 tablespoon + 1 teaspoon tablespoons Pickle Juice
Fresh Dill
  • 2 teaspoons Fresh Dill (chopped) or 1/2 to 1 tsp dried dill
Fresh Chives
  • 2 tablespoons Fresh Chives (chopped)
Fine Sea Salt
  • 1/4 + 1/8 teaspoons Fine Sea Salt
Black Pepper
  • 1/4 teaspoon Black Pepper (ground)
Smoked Paprika
  • 1/4 teaspoon Smoked Paprika
Cayenne or Tabasco
  • optional Cayenne or Tabasco for heat

Method
 

  1. Hard boil the eggs, then peel and chop them.
  2. Mix chopped eggs with mayonnaise, mustard, chopped pickles, pickle juice, dill, chives, salt, pepper, and paprika.
  3. Adjust seasoning and add cayenne or Tabasco if desired.
  4. Serve immediately or chill before serving.

Notes

Use fresh herbs for best flavor. Store leftovers in an airtight container in the fridge.