Easy Deviled Egg Salad on white bread with lettuce.

Easy Deviled Egg Salad

Yield: 3 servings 1x
Prep: 18 minutesCook: 12 minutesTotal: 30 minutes

This Easy Deviled Egg Salad tastes just like your favorite deviled eggs, but so much quicker and easier to make! Serve on a sandwich, lettuce wraps, or on toast for a simple but delicious make-ahead friendly breakfast, lunch, or snack!



  • 5 large eggs
  • 2 tablespoons mayonnaise (use your favorite)
  • 2 tablespoons Greek yogurt, 5% milkfat
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon paprika
  • 2 tablespoons chopped chives
  • kosher salt, to taste


  1. Boil the eggs: Cook hard-boiled eggs in your preferred method, stovetop instructions to follow. You can also use the Instant Pot 5-5-5 method, or steam the eggs. These can be prepped ahead and stored in the refrigerator. Stovetop method: Add eggs (5 large) to a pot and cover the eggs completely with cold water by about 1 inch. Bring the water to a boil over medium-high heat, then cover and turn off the heat. Let the eggs cook for 12 minutes undisturbed, then use a slotted spoon to move the eggs to an ice bath to cool for at least 5 minutes. 
  2. Make the sauce: In a small mixing bowl, beat together the mayonnaise (2 tablespoons) and Greek yogurt (2 tablespoons) until smooth, then add the mustard (2 teaspoons), Tabasco sauce (1 teaspoon), apple cider vinegar (1/2 teaspoon), and paprika (1/4 teaspoon). Finally, stir in the chives (2 tablespoons chopped) and season with salt (~1/2 teaspoon).
  3. Add the eggs: Peel and chop the eggs into a fine dice for a smoother texture, or large dice for a chunkier texture. Fold the eggs into the sauce mixture. Taste to see if it needs more salt, Tabasco, vinegar or mustard to your liking. If the deviled egg salad is too thick, add 1/2 tablespoon of milk. Thicker egg salad is more make-ahead friendly, so keep it thick if you can.
  4. Serve & store: Serve on toast, with crackers, on a sandwich, or in lettuce wraps. Store in an airtight container in the fridge for up to 3 days for best quality.


Liquid: If the egg salad is a little thicker than you would like, stir in the 1/2 tablespoon of milk. However, don’t do this if you’re planning for leftovers – the eggs in the salad release water the longer they are in the refrigerator, thinning the mixture. If you are prepping this egg salad ahead, it will remain a pleasant consistency to enjoy for up to 3 days, but the longer you keep it the thinner it will become.

Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: about 2/3 cup
  • Calories: 226
  • Fat: 17g
  • Carbohydrates: 1g
  • Protein: 14g
© Author: Danielle
Cuisine: American Method: Stovetop