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4 from 13 votes

Deviled Egg Salad

A creamy egg salad, it's easy to whip up and tastes just like your favorite party food. This deviled egg salad makes a perfect snack, appetizer or light lunch. It can be served as a sandwich on sliced bread or in lettuce wraps, or with buttery crackers for dipping.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Dip, Lunch, Snack
Cuisine: American
Servings: 8
Calories: 196kcal


  • 12 peeled hard-boiled eggs, cooled compltely
  • 1/4 cup finely chopped, white onion
  • 1/4 cup minced celery
  • 3 tbsp dill, or sweet, relish
  • 1 tsp Worcestershire sauce
  • 1 tbsp sugar
  • 1 tbsp yellow mustard
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 1/3 cup mayonnaise
  • smoked paprika, for topping


  • Add the eggs to a large mixing bowl. Use a potato masher to 'smash' them into tiny pieces. 
  • In a separate bowl, use a spatula to toss the onion, celery, relish, Worcestershire sauce, sugar, mustard, garlic powder, salt, and pepper together until evenly combined.
  • Transfer the mixture to the bowl with the smashed eggs. Use a spatula to stir, until evenly combined and the mixture's smooth. Fold in the mayo, adding more or less to texture/taste, until the mixture's reached your desired creaminess.
  • Serve this salad on sandwiches, with crackers, or even in lettuce wraps. Sprinkle it with smoked paprika before serving.


recipe adapted from Chin Deep


Calories: 196kcal | Carbohydrates: 5g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 284mg | Sodium: 245mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg