Deviled Egg Salad

Traditional egg salad gets a kick from paprika and hot sauce in this twist on two classics.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • 12 Eggs, hard-boiled & peeled
  • 1/3 c. Mayonnaise
  • 2 tbsp. Dijon Mustard
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Hot Sauce (more or less to taste)
  • 2 tbsp. Chives, finely chopped
  • 1/4 tsp. Paprika
  • Salt & Pepper


  1. Chop eggs in half and scoop out yolks into a large bowl; chop whites and set aside.

  2. Combine egg yolks, mayonnaise, mustard, lemon juice, hot sauce, paprika, and chives. Fold in chopped egg whites, then season with salt and pepper to taste. This is best served with pumpernickel or rye toasts.

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