Creamy Deviled Egg Salad

This deviled egg salad transforms the classic appetizer into a creamy, tangy sandwich filling that captures all the beloved flavors in a more versatile form. Perfect for quick lunches, picnics, or whenever you crave those familiar deviled egg flavors without the fussy presentation.

I first created this recipe when preparing for a family picnic and realized I didn't have time to make traditional deviled eggs. This quick alternative was such a hit that it's now requested more often than the original!

Ingredients

• 6 large eggs: The foundation of this recipe use fresh eggs when possible for best texture and flavor
• 5 tablespoons mayonnaise: Creates the creamy base look for real mayonnaise rather than salad dressing for authentic flavor
• 1 tablespoon Dijon mustard: Adds that classic tangy zip that defines deviled eggs select grainy mustard for extra texture
• 1 teaspoon white balsamic or white wine vinegar: Brightens all the flavors without darkening the salad color
• 1/4 teaspoon paprika: Provides that signature deviled egg color and subtle smoky flavor
• Kosher salt: Enhances all other flavors use kosher salt for better flavor control than table salt
• Fresh cracked pepper: Adds slight heat and visual appeal freshly cracked is notably more flavorful than pre ground
• Croissants for serving: The buttery richness complements the creamy filling perfectly
• Fresh chopped chives for garnish: Provides color contrast and mild onion flavor

Step-by-Step Instructions

Boil The Eggs:

Place eggs in a saucepan and cover with water until they're submerged by an inch. This water level ensures even cooking and prevents eggs from becoming exposed during the boiling process. Bring the water to a full rolling boil over medium high heat which typically takes about 5 minutes depending on your stove.

Create Perfect Hard Boiled Eggs:

Once boiling cover the pan with a tight fitting lid and immediately turn off the heat. Leave the covered pan on the hot burner undisturbed for exactly 12 minutes. This gentle cooking method prevents the green ring around yolks and results in perfectly cooked eggs every time.

Cool The Eggs:

Drain all hot water from the saucepan. Place the pan in your sink and run very cold water over the eggs for 1 to 2 minutes until they're cool enough to handle. This rapid cooling stops the cooking process and makes peeling significantly easier.

Prepare The Eggs:

Gently tap each egg against a hard surface and carefully remove the shells making sure no shell fragments remain. Slice each peeled egg in half lengthwise which allows them to mash more evenly in the next step.

Mix The Salad:

Place halved eggs in a medium sized bowl. Add mayonnaise Dijon mustard vinegar paprika and a generous pinch of both salt and pepper. These proportions create the perfect balance of creaminess and tang that mimics traditional deviled egg filling.

Achieve Perfect Texture:

Use a fork to gently mash everything together stopping when the eggs reach bite sized pieces. Avoid over mashing as some texture variation makes for a more interesting salad. The dressing ingredients will incorporate naturally as you mash.

Serve And Garnish:

Spoon the egg salad onto sliced croissants the buttery flavor complements the creamy filling beautifully. Sprinkle with fresh chopped chives and a light dusting of paprika for color visual appeal and that final flavor boost that makes it distinctly deviled egg inspired.

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My favorite part of this recipe is the white balsamic vinegar which was a happy accident when I ran out of my usual white wine vinegar. The subtle sweetness it adds has become such a signature element that my family notices immediately if I substitute something else!

Make Ahead Tips

This egg salad actually improves with a few hours of refrigeration allowing the flavors to meld beautifully. Store in an airtight container for up to 3 days but be aware the mixture may release some liquid over time just stir before serving. If making sandwiches in advance keep the egg salad and bread separate until right before eating to prevent sogginess.

Variations Worth Trying

For a lighter version substitute half the mayonnaise with Greek yogurt which adds protein and tanginess. Spice lovers can add a dash of hot sauce or cayenne pepper for heat. For extra crunch consider adding finely diced celery or pickles which complement the creamy texture perfectly. During summer months fresh dill makes an excellent substitute for chives bringing a bright herbal note.

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Best Breads For Serving

While croissants offer luxurious buttery flavor this versatile egg salad pairs wonderfully with many breads. Try it on toasted sourdough for a tangy contrast pumpernickel for earthiness or wrapped in butter lettuce leaves for a low carb option. For elegant entertaining serve small portions on toasted baguette rounds as an upgraded finger food.

Perfect Hard Boiled Egg Technique

The 12 minute method in this recipe creates ideal hard boiled eggs but timing is everything. For softer yolks reduce the resting time to 8 minutes. Always use room temperature eggs to prevent cracking during cooking. For easiest peeling eggs that are 7 10 days old work better than the freshest eggs as they develop a small air pocket that facilitates peeling.

Frequently Asked Questions

→ How long will deviled egg salad keep in the refrigerator?

When stored in an airtight container, deviled egg salad will keep for 3-4 days in the refrigerator. For best flavor and texture, consume within the first 2 days.

→ Can I make this egg salad ahead of time?

Yes! This egg salad can be made up to 24 hours in advance. Keep it refrigerated and give it a gentle stir before serving on croissants. Add the fresh chive garnish just before serving.

→ What can I substitute for white balsamic vinegar?

White wine vinegar makes an excellent substitute as mentioned in the ingredients. You could also use apple cider vinegar, regular white vinegar, or even a squeeze of fresh lemon juice for that bright, tangy flavor.

→ What are other ways to serve this egg salad besides on croissants?

This versatile egg salad is delicious served on toasted bread, crackers, cucumber slices, stuffed in tomatoes, in lettuce wraps, or even on its own as part of a protein-packed lunch bowl.

→ Can I add other ingredients to customize this egg salad?

Absolutely! Common additions include finely diced celery for crunch, chopped pickles or relish for tanginess, capers, diced red onion, or fresh herbs like dill. For a spicier version, add a dash of hot sauce or cayenne pepper.

→ What's the best method for boiling eggs that are easy to peel?

The method in this recipe works well - covering eggs after bringing to a boil and letting them sit. For even easier peeling, use eggs that are a few days old rather than very fresh, and shock them in ice water immediately after cooking.