Description
A quick and easy deviled egg salad recipe without potatoes or pasta, perfect for a light lunch or snack. Featuring boiled eggs mixed with mayonnaise, mustard, dill pickles, fresh herbs, and a tangy pickle juice, this salad is flavorful and satisfying in just 20 minutes.
Ingredients
Scale
Eggs and Base
- 8 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons prepared yellow mustard
Pickles and Herbs
- 1/3 cup dill pickles, chopped
- 1 tablespoon + 1 teaspoon pickle juice
- 2 teaspoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
Seasonings
- Salt and pepper to taste
- Smoked paprika (amount to taste, approximately 1/4 to 1/2 teaspoon)
Instructions
- Boil the eggs: Place the eggs in a pot and cover completely with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 13 minutes to cook fully.
- Prepare cooling bath and chop herbs: While the eggs sit, prepare an ice bath by filling a bowl with cold water and ice. Chop the dill pickles, fresh dill, and chives finely to have them ready for mixing.
- Cool and peel eggs: Transfer the eggs to the ice bath to cool completely, making peeling easier. Once cooled, peel the eggs and cut each into quarters.
- Mix ingredients: In a mixing bowl, gently combine the quartered eggs with mayonnaise, prepared yellow mustard, chopped dill pickles, pickle juice, chopped dill, chopped chives, salt, pepper, and smoked paprika. Stir gently to keep some texture intact while mixing evenly.
- Adjust seasoning and serve: Taste the egg salad and adjust salt, pepper, or paprika as desired. Serve chilled on bread as a sandwich or enjoy it plain as a protein-rich snack.
Notes
- The egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Using fresh herbs like dill and chives adds brightness and elevates the flavor.
- For a lower-fat version, substitute mayonnaise with Greek yogurt, but expect a tangier taste.
- Make sure not to overcook eggs to avoid a greenish yolk ring; 13 minutes in hot water after boiling is ideal.
- Pickle juice adds extra tang; adjust quantity based on preference.
