Perfect for Easter Gatherings
Quick to make – No fiddling with piping filling into egg white halves. Just chop, mix, and serve. This Easter salad comes together in about 15 minutes.
Make-ahead friendly – Like most Easter salad recipes, this one actually tastes better after the flavors have time to meld in the fridge. Make it the day before Easter Sunday and you're set.
Versatile serving options – Serve it as a traditional Easter salad side, spread it on crackers for Easter brunch, or pile it onto croissants for deviled egg salad sandwiches.
Crowd-pleaser – If your family loves deviled eggs, they'll love this salad. It's familiar comfort food in an easier format.
What Makes This Easter Salad Special
Traditional deviled eggs are delicious but time-consuming. You have to carefully halve each egg, scoop out the yolks without breaking the whites, mix the filling, and then pipe or spoon it back in. It's fussy work when you're already busy with Easter dinner prep.
This deviled egg salad skips all that. You simply chop the hard-boiled eggs and mix them with the classic deviled egg dressing. Same great flavor, fraction of the effort.
The result is a creamy Easter salad with chunks of egg throughout, tangy mustard flavor, a hint of sweetness from pickle relish, and that signature paprika finish. It's everything you want from deviled eggs in a much more practical form.
How to Make Deviled Egg Salad
Step 1: Prep the eggs
Peel your hard-boiled eggs and chop them into bite-sized pieces. Some people like a finer chop, others prefer chunkier pieces — it's completely up to you. A medium dice works well for this Easter salad.
Step 2: Make the dressing
In a large bowl, whisk together the mayonnaise, mustard, pickle relish, vinegar, sugar (if using), garlic powder, onion powder, salt, and pepper. Taste and adjust — the dressing should be tangy and well-seasoned.
Step 3: Combine
Add the chopped eggs to the bowl and gently fold everything together until the eggs are evenly coated with the creamy dressing. Be careful not to overmix or you'll end up with mushy eggs instead of distinct pieces.
Step 4: Chill
Cover the bowl and refrigerate for at least 30 minutes before serving. This Easter salad is best served cold and benefits from the flavors melding together.
Step 5: Serve
Before serving, give it a gentle stir and adjust seasoning if needed. Garnish with a sprinkle of paprika and fresh chives. Serve alongside other Easter salad recipes or as a standalone dish.
Tips for the Best Easter Egg Salad
Perfect hard-boiled eggs – Start eggs in cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Immediately transfer to an ice bath. This prevents that green ring around the yolk and makes peeling easier.
Don't skimp on seasoning – Eggs need bold flavoring. Taste your dressing before adding the eggs and make sure it's well-seasoned. It should taste almost too strong on its own — once mixed with all those eggs, it'll be perfect.
Let it chill – This Easter salad needs at least 30 minutes in the fridge, but overnight is even better for Easter dinner prep.
Adjust consistency – If your salad seems dry after chilling, stir in a tablespoon or two more mayo. If it's too wet, it needs more chopped eggs.
Serving Suggestions for Easter
This deviled egg salad works beautifully in multiple ways:
As an Easter salad side – Serve it in a bowl alongside Easter ham, roasted lamb, or other Easter dinner mains. It pairs especially well with potato salad and green salads.
On crackers – Set it out with butter crackers, water crackers, or Ritz for an easy Easter brunch appetizer.
In sandwiches – Pile it onto croissants, toast, or butter lettuce leaves for deviled egg salad sandwiches.
On a lettuce bed – Scoop it onto butter lettuce or romaine for a lighter presentation.
Stuffed in tomatoes – Hollow out tomatoes and fill with deviled egg salad for an elegant Easter brunch presentation.
Variations
Add bacon – Crumbled crispy bacon adds smoky richness to this Easter salad.
Try fresh dill – Swap chives for fresh dill for a different herby note.
Make it spicy – Add a dash of hot sauce or a pinch of cayenne pepper to the dressing.
Use Greek yogurt – Replace half the mayo with Greek yogurt for a lighter version.
Add celery – Finely diced celery adds crunch and freshness.
Storage
Store leftover deviled egg salad in an airtight container in the refrigerator for up to 3 days. Don't freeze — the texture of the eggs won't survive freezing well.
What to Serve with This Easter Salad
This deviled egg salad is a natural fit for Easter menus. Pair it with:
- Glazed Easter ham
- Classic potato salad
- Green bean casserole
- Strawberry spinach salad
- Roasted asparagus
- Dinner rolls
- Fresh fruit salad
Easter Sunday Dinner Made Easier
Easter dinner is about gathering with family and celebrating spring without spending all day stressed in the kitchen. This deviled egg salad fits perfectly into that vision.
You can make it the night before Easter, which frees up fridge space and reduces your morning workload. It feeds a crowd without expensive ingredients. And most importantly, it tastes like the deviled eggs everyone expects at Easter, just in a more practical form.
Whether you're looking for easy Easter salad recipes to round out your menu or need a make-ahead side dish that actually gets better overnight, this deviled egg salad delivers every time.
This deviled egg salad is the kind of easy Easter salad recipe you'll come back to year after year. Simple, delicious, and always a hit at Easter gatherings.
