Deviled Egg Salad

Last Updated on February 12, 2026 by Deliciously Organic Editor

Deviled Egg Salad combines the flavors you love of egg salad and deviled eggs into one dish! 

Here’s the method I like to use to hard boil the eggs for the egg salad:

Bring 12 cups of water to boil in a large pot. Place 8 eggs in the boiling water and boil for 13 minutes. Transfer eggs to an ice bath and let cool for 5 minutes. 

This method cooks the eggs perfectly and they also peel easily!

For this recipe, the flavor will change depending on the mayonnaise you use. I personally prefer Sir Kensington’s mayo for it’s flavor profile. So, keep in mind, if you choose a sweeter mayo, this will change the flavor of the egg salad. 

I hope this becomes a staple for your summer table! 

Deviled Egg Salad

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• Author: Deliciously Organic
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: Serves 6
• Category: Salad, Side Dish
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM

• 8 eggs, hard boiled
• 1/3 cup Sir Kensington’s mayo
• 1 tsp tabasco
• 2 tablespoons stone-ground mustard
• 1/2 cup celery, chopped
• 1/2 cup crisp pickles, chopped (I prefer Barrel Creek)
• 1/8 tsp coarse ground Celtic sea salt

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Instructions

Chop the eggs and pour into a medium bowl. Add mayo, tabasco, mustard, celery, pickles and salt and stir until combined. Serve chilled.