Southern Deviled Egg Salad

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Sweet Auburn Historic District

📍 Where this dish comes from: Atlanta, Georgia · Sweet Auburn Historic District
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Southern Deviled Egg Salad, plated and ready to serve

This takes everything people love about a deviled egg — the tangy, mustardy creaminess — and turns it into an easy salad that spreads on lettuce or scoops onto a plate, perfect for a potluck spread without the fuss of individually filling each egg half.

What You’ll Need

Ingredients for Southern Deviled Egg Salad

Southern Deviled Egg Salad

All the flavor of a deviled egg, turned into a scoopable, creamy salad with a touch of paprika and mustard.
Print Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 12 large eggs hard-boiled, peeled, and chopped
  • 1/2 cup mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp smoked paprika
  • 2 tbsp chopped chives
  • Salt and black pepper to taste

Instructions

  • In a large bowl, combine chopped eggs, mayonnaise, Creole mustard, vinegar, and smoked paprika.
  • Fold gently to combine, keeping some texture to the eggs.
  • Stir in chives, season with salt and pepper, and chill 20 minutes before serving.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 14g | Fat: 27g
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Cooking Southern Deviled Egg Salad in the kitchen

Health Benefits

  • Eggs provide complete protein along with choline for brain health.
  • A naturally low-carb dish with no added sugar.
  • A satisfying, protein-forward salad that works as a light lunch or side.
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