Deviled Egg Salad


  • 12 hard-boiled eggs, cooled and peeled
  • 1/4 cup white onion, finely chopped
  • 1/3 cup celery, minced
  • 3 tablespoons sweet relish
  • 1/4 teaspoon Tabasco sauce
  • 2 teaspoons sweet pickle brine (optional)
  • 2 tablespoons Dijon mustard
  • 1/3 cup mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • Smoked paprika, for topping


Add the eggs to a large mixing bowl and use a pastry cutter to chop them into small pieces.
In a separate medium bowl, stir together the onion, celery, relish, Tabasco sauce, pickle brine, mustard, salt, and pepper, until well combined. Add to eggs and gently stir until incorporated.
Fold in the mayo, adding more if a creamier texture is desired.
Top with paprika, serve, and enjoy!

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