Recipe – Deviled Egg Salad

Did Gramma make egg salad? I recently became obsessed with making some. So I looked around for recipes and then I remembered my Nana’s egg salad was like deviled eggs in a bowl. Well Nana’s long gone – but I think this is close.




  • 6 - 8 Eggs Depending on size
  • 1/2 cup Mayo
  • Salt & Pepper to taste
  • 2 T. Pickle Relish
  • pinch Celery seed
  • 2-3 dashes Paprika
  • 1 T. Dijon Mustard


  1. Put eggs in a pot filled with water 1" above eggs. Bring to a boil and boil for 5 min. Take of the heat cover and let sit for 10 min. Rinse in a colander with cold water. Peel eggs. Rinse eggs to get off all the shells.

  2. Chop eggs roughly.

  3. Add chopped eggs & all other ingredients in a large bowl. Gently incorporate the ingredients with a rubber spatula {example below - great for not over mixing} from the bottom up until well mixed. Chill.

Recipe Notes

Serving suggestion:

Serve on cracker, toast or a bed of lettuce. Topped with Avocado or sliced tomatoes.




Toast, sliced tomatoes topped with egg salad.

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