This lazy Deviled Egg Salad takes a classic appetizer and turns it into a quick lunch! It has the same ingredients but no piping or filling. Simply mix it all together and serve it with a spoon, on toast or a rice cake.
Lazy Deviled Egg Salad
Deviled Eggs are a pretty appetizer when entertaining. However, if I am enjoying it as lunch or a high protein snack, I don’t want to spend time piping the eggs. So, I take the same ingredients and mix them together to create a fun twist on egg salad! You can hard boil your eggs however you wish, but I love making my air fryer hard boiled eggs!
An Easy High Protein Snack Idea
Egg salads are a low-cost way to pack in plenty of protein. Plus, they require few ingredients and minimal prep time and can be served many ways. I love to make a batch and keep it in my fridge for the week. If you love deviled eggs, you’ll love this tasty rendition.
- Customizable: You can modify it however you like! Add chopped dill pickles, cornichons, bacon bits, etc.
- Quick and Simple: This recipe comes together in no time, making it excellent for busy days, last-minute meals, and meal prep.
- Dietary Restrictions: It’s vegetarian, gluten-free, dairy-free, Weight Watchers- friendly, high-protein, low-carb, and keto-friendly.
If you make this healthy deviled egg salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
Below is everything you’ll need to whip up the best deviled egg salad. The complete measurements are in the recipe card below.
- Eggs: I provide instructions for air fryer hard-boiled eggs below, but you can also cook them on the stovetop or in the Instant Pot.
- Mayonnaise makes the egg salad creamy.
- Dijon Mustard provides tanginess that’s usually used in Deviled eggs.
- Dill Pickle Juice gives the dish a tangy, salty taste.
- Salt and Pepper season the eggs.
- Garnish: Paprika and fresh dill or chives add a pretty pop of color and enhance the flavor.
How to Make Lazy Deviled Egg Salad
This easy lazy deviled egg salad recipe comes together quickly after you prep your eggs. See the recipe card for the detailed instructions.
- Air Fry Eggs: Preheat the air fryer to 250F and cook the eggs for 16 minutes. Turn off the machine and let the eggs sit for 5 minutes. Then, run them under cold water to stop them from cooking. Once they’re cool, peel and chop them.
- Add the Other Ingredients: Mix in the mayo, Dijon, pickle juice, salt, and pepper with the eggs. Sprinkle with paprika and garnish with fresh herbs.
Variations
- Mayo:Â Swap half of the mayonnaise with Greek yogurt to make it lighter.
- Pickle Juice:Â Use caper juice instead.
- Herbs: Use chives or finely chopped scallions.
- Mix in other ingredients, like minced bacon, chopped dill pickles, or cornichons.
- More Protein: Add diced shrimp or tuna.
- More Crunch: Stir in chopped celery or red onion.
- Make it Spicy: Add horseradish, hot sauce, cayenne pepper, or jalapeño.
How to Serve Deviled Egg Salad
Here are some of my favorite ways to eat this egg salad!
- Eat it by itself with a spoon (my favorite way!).
- Serve it over a green salad with lettuce and other veggies, like cherry tomatoes and cucumbers.
- Wrap it in large lettuce leaves, collard wraps or tortillas.
- Eat it as a snack on crackers or rice cakes.
- Make an egg salad sandwich on sourdough bread or bagels.
- Spread it on toast for breakfast.
How long is egg salad good for in the fridge?
Egg salad will keep for 4 days in the refrigerator. It’s an easy lunch that requires no reheating, making it perfect for meal prep.
More Deviled Egg Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 /2 cup
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Preheat the air fryer to 250F. Add the eggs and cook 15 to 16 minutes. Then run them under cold water to stop the eggs from cooking. (NOTE: See my stovetop hard-boiled eggs if you don’t have an air fryer).
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Peel the eggs and chop them then transfer to a medium-sized bowl.
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Add the mayo, Dijon, pickle juice, salt, pepper then mix. Serve on sour dough bread, toast or rice crackers and sprinkle with paprika, garnish with dill and serve.
Last Step:
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Serving: 1 /2 cup, Calories: 215 kcal, Carbohydrates: 1 g, Protein: 12.5 g, Fat: 17.5 g, Saturated Fat: 4.5 g, Cholesterol: 376.5 mg, Sodium: 271.5 mg, Sugar: 0.5 g
