This lazy deviled egg salad turns a classic appetizer into a quick lunch! Same ingredients, but no piping or filling. Just mix everything together and spoon it on toast or rice cakes.
Lazy Deviled Egg Salad
Deviled eggs are a great appetizer when you’re serving guests. But if you’re enjoying them for lunch or as a high-protein snack, you don’t want to spend time straining the eggs. So I combine the same ingredients to make a fun twist on egg salad! You can boil the eggs however you like, but I like to make them in my air fryer!
Easy High Protein Snack Ideas
Egg salad is an inexpensive way to get a lot of protein. Plus, it requires very few ingredients, takes minimal preparation time, and can be served in a variety of ways. I like to make a batch and keep it in the fridge for a week. If you like deviled eggs, you’ll love this delicious dish.
- Customizable: Feel free to customize it however you like! Add chopped dill pickles, cornichons, bacon bits, etc.
- Fast and simple: This recipe is quick to make, making it great for busy days, last-minute meals, and meal prep.
- Dietary restrictions: Vegetarian, gluten-free, dairy-free, Weight Watchers friendly, high in protein, low in carbs, and keto friendly.
If you make this healthy deviled egg salad recipe, I'd love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
Things that you need
Here are all the ingredients you need to make the best deviled egg salad: Detailed ingredient measurements are included in the recipe card below.
- egg: Below we've outlined how to make boiled eggs in an air fryer, but you can also cook them on the stovetop or in an Instant Pot.
- mayonnaise Makes egg salad creamy.
- Dijon mustard Provides the tartness typically used in deviled eggs.
- Dill Pickle Juice Adds a sour and salty flavor to dishes.
- salt and pepper Season the eggs.
- garnish: Paprika and fresh dill or green onions add beautiful color and enhance the flavor.
How to Make Lazy Deviled Egg Salad
This easy lazy deviled egg salad recipe can be made in no time after you prep your eggs. Please see the recipe card for detailed instructions.
- Air Fryer Eggs: Preheat the air fryer to 250F and cook the eggs for 16 minutes. Turn off the machine and let the eggs sit for 5 minutes. Then place the eggs in cold water to stop the cooking. Once cooled, peel and cut them.
- Add other ingredients: Mix mayonnaise, Dijon, pickle juice, salt and pepper with eggs. Sprinkle with paprika and garnish with fresh herbs.
transform
- Mayo: Try replacing half the mayonnaise with Greek yogurt to make it lighter.
- Pickle Juice: Use caper juice instead.
- Herb: Use finely chopped green onions.
- Mix other ingredientsExamples include foods like chopped bacon, chopped dill pickles, and cornichons.
- More protein: Add finely chopped shrimp or tuna.
- More crunches: Stir in chopped celery or red onion.
- Make it spicy: Add onions, hot sauce, chili powder, or jalapenos.
How to Serve Deviled Egg Salad
Here are my favorite ways to eat this egg salad!
- Eat it itself With a spoon (my favorite way!).
- Put this on top and serve it green salad With other vegetables such as lettuce, cherry tomatoes, and cucumbers.
- cheap Serve in large lettuce leaves, collard wraps, or tortillas.
- Eat it snack Serve on crackers or rice cakes.
- Make it Egg salad sandwich It's also great in sourdough bread or bagels.
- Spread it toast For breakfast.
How long can egg salad last in the refrigerator?
Egg salad will keep in the fridge for up to 4 days. It’s perfect for meal prep, as it’s an easy lunch that doesn’t need reheating.
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Produce: 4 Servings
Serving Size: One /2 cups
- Preheat your air fryer to 250F. Add the eggs and cook for 15-16 minutes. Then run them under cold water to stop them from cooking. (Note: If you don’t have an air fryer, see my Stovetop Boiled Eggs.)
Peel and chop the eggs, then place them in a medium bowl.
Mix together mayonnaise, Dijon, pickle juice, salt and pepper. Serve on sourdough bread, toast or rice crackers, sprinkle with paprika and garnish with dill.
Final step:
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clothing material: One /2 cups, calorie: 215 calorie, carbohydrate: One g, protein: 12.5 g, province: 17.5 g, Saturated fat: 4.5 g, cholesterol: 376.5 mg, salt: 271.5 mg, sugar: 0.5 g
