Description
Quick Deviled Egg Salad (No Potatoes or Pasta!) is a delectable and nutritious dish that’s perfect for any occasion. This easy-to-make salad brings together hard-boiled eggs, creamy mayonnaise, and zesty dill pickles for a flavor explosion in every bite. With no potatoes or pasta, it’s a lighter option that fits well into vegetarian and gluten-free diets. Whether you serve it on toasted bread, as a dip with crackers, or over fresh greens, this salad is guaranteed to satisfy your cravings quickly. In just 20 minutes, you can whip up a delightful meal or appetizer that’s bursting with flavor and made from simple ingredients.
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) or 1/2 to 1 tsp dried dill
- 2 tablespoons fresh chives (chopped)
- 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 the eggs in water for 10-13 minutes. Once cooked, cool them in an ice bath.
- Peel the eggs under running water for easy removal of shells.
- In a mixing bowl, combine mayonnaise, mustard, chopped pickles, pickle juice, herbs, salt, pepper, and paprika.
- Chop the peeled eggs and gently fold them into the dressing until combined.
- Taste and adjust seasoning if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg