Quick Deviled Egg Salad (No Potatoes or Pasta!)
Quick Deviled Egg Salad (No Potatoes or Pasta!) is a delightful and satisfying dish that combines creamy eggs with tangy dill pickles and zesty spices. This quick recipe takes only 20 minutes to prepare, making it perfect for a speedy lunch or as an appetizer at your next gathering. Without the heaviness of potatoes or pasta, it’s a lighter vegetarian option that fits seamlessly into gluten-free diets. Enjoy it on toast, in lettuce wraps, or as a dip with your favorite crackers for versatile meal ideas that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1/3 cup dill pickles (chopped)
- 1 tablespoon pickle juice
- Fresh herbs (dill and chives)
- Salt
- Pepper
- Smoked paprika
Instructions
- Boil the eggs in a pot of water for 12-13 minutes, then cool them in an ice bath before peeling.
- Chop the peeled eggs into small pieces in a mixing bowl.
- Add mayonnaise, mustard, dill pickles, pickle juice, fresh herbs, salt, pepper, and smoked paprika to the eggs; mix well until combined.
- Taste and adjust seasoning as desired before serving chilled on bread, lettuce leaves, or crackers.
Nutrition
- Serving Size: 1/4 of the salad (approximately 150g)
- Calories: 265
- Sugar: 1g
- Sodium: 330mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg