Easy Deviled Egg Salad Recipe

Easy Deviled Egg Salad Recipe

How To Make Easy Deviled Egg Salad

Tossed with bell peppers and celery, this deviled egg salad comes with a creamy mix of mayo and mustard with hot sauce and paprika for some heat.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 12large eggs
  • ¼cupgreen onion,chopped
  • ½cupcelery,chopped
  • ½cupred bell pepper,chopped
  • 2tbspDijon mustard
  • cupmayonnaise
  • 1tbspcider,or white wine or sherry vinegar
  • ¼tspTabasco,or other hot sauce, more or less to taste
  • ½tsppaprika,more or less to taste
  • ½tspblack pepper,more or less to taste
  • ¼tspsalt,more to taste


  1. The easiest way to make hard-boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket if available.

  2. Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot.

  3. Set the timer for 15 minutes. Remove eggs and set in icy cold water to cool.

  4. Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.

  5. In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables.

  6. Add the paprika and salt and black pepper. Adjust seasonings to taste.

  7. Best served chilled.


  • Calories: 243.81kcal
  • Fat: 19.66g
  • Saturated Fat: 4.63g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.26g
  • Polyunsaturated Fat: 7.92g
  • Carbohydrates: 2.88g
  • Fiber: 0.85g
  • Sugar: 1.42g
  • Protein: 13.07g
  • Cholesterol: 377.01mg
  • Sodium: 340.06mg
  • Calcium: 68.28mg
  • Potassium: 215.92mg
  • Iron: 2.04mg
  • Vitamin A: 188.64µg
  • Vitamin C: 16.95mg
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