Deviled Egg Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs chopped and mixed with mayo, mustard, pickles, dill, and chives for a tangy, flavorful salad. This elevated egg salad works as a light lunch or side at dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- 1/4 cup mayonnaise (use your favorite (I use light mayo))
- 2 teaspoons yellow mustard
- 1/4 cup diced dill pickles
- 2 tablespoons pickle liquids
- 2 tablespoons snipped fresh chives
- 1 to 2 teaspoons chopped fresh dill (to taste)
- kosher salt (to taste (about 1/4 to 1/2 teaspoon))
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon smoked paprika
At a glance
PER SERVING · TIME 24M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 12m
- Sodium
- 528mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.