Quick Deviled Egg Salad (No Potatoes or Pasta!)
Quick Deviled Egg Salad (No Potatoes or Pasta!) is a delightful and healthy twist on the classic egg salad, perfect for any occasion. With no heavy fillers like potatoes or pasta, this quick recipe maintains a satisfying texture while delivering bold flavors through fresh herbs and tangy dill pickles. Ideal for picnics, brunches, or light dinners, it comes together in just 20 minutes, making it a great addition to your weeknight meals. Enjoy this versatile dish as a filling sandwich spread, a refreshing dip with crackers, or simply on its own.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Mixing
- 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 dill and chives (for flavor)
- Sea salt and black pepper
Instructions
- Boil the eggs in a large pot of water for 13 minutes; then transfer to an ice bath to cool.
- Peel the cooled eggs under running water and chop them into small pieces.
- In a mixing bowl, combine chopped eggs with mayonnaise, mustard, dill pickles, pickle juice, fresh herbs, salt, and pepper.
- Mix until well combined; adjust seasoning to taste.
- Serve immediately or chill for enhanced flavors.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg