Deviled Egg Salad on Toast Is the Best of *All* Worlds

Easier to make and travels better, too.

April 18, 2019
Photo by Rocky Luten

Deviled eggs on Easter are as essential as cookies on Christmas. And, like holiday cookies, there’s no shortage on ways to prepare the iconic springtime snack.

One search on this site alone and you’ll find plenty of variations. (I’m partial to this pickled pink version, for obvious reasons.) But if you’re looking for a new interpretation that both sticks to traditional and dabbles in reinvention, consider your Easter egg hunt over.

Deviled Egg Salad is a no-assembly-required reimagination of the classic app that combines the ease of preparing egg salad with everything there is to love about deviled eggs. No piping necessary.

Let’s be real: The trickiest part with any deviled egg recipe is peeling the hard-boiled eggs. But luckily I consider myself an eggspert in this arena and have a foolproof deshelling technique that I swear by. I know, you’ve heard that before, right? Well, this method is really everything it's cracked up to be. (Sorry, you can put me down now.)

How to Peel Hard-Boiled Eggs Like a Boss

Place a dozen eggs into a pot large enough so that they sit in one even layer and cover them with cold water. Place the pot over high heat. Keep an eye on the water (contrary to popular belief, watched pots do boil) because once the water is boiling, you’ll want to pop a lid on top. Remove the pot from the burner and let the eggs sit in the hot water for 10 minutes. Then, drain the water, put the lid back on top, and give the pot a few sturdy shakes to crack the egg shells. (Yes, crack!) Submerge the cracked eggs into an ice bath and remove the shells while the eggs are still warm. You’ll see: The shells will slip right off.

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Top Comment:
“I add fresh, finely snipped dill. And I want to try this on dark rye toast! ”
— Leigh

When it comes to deviled egg preparations, I tend to take a simplistic approach. I prefer a filling made with cooked egg yolk, mayo, and mustard. But since this would-be filling is a soon-to-be egg salad dressing, I add a few splashes of white wine vinegar to thin it out and add tangy zip.

For an exceptionally smooth dressing, I sometimes like to puree it in a food processor with salt, celery seed, and cayenne (for necessary devilishness) until super creamy. Once whipped, the sunny-bright yellow dressing is tossed with roughly chopped egg whites, minced celery for crunch, and lots of freshly chopped chives.

To serve this, I scoop spoonfuls on toast triangles with the crusts cut off (because it oddly makes me feel both really fancy and like a kid again). The golden mounds are topped with an extra sprinkle of chives and a speckle of paprika. For a more casual serving option, serve the egg salad in a bowl (garnished again with chives and paprika) along with a few sleeves of crackers.

The best part about this Deviled Egg Salad is, like traditional deviled eggs, they’re open to eggsperimentation. So, how will you customize yours?

How do you make your deviled eggs? Tell, tell in the comments.

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See what other Food52 readers are saying.

  • BonnieC.
  • Kimberly
  • Umbare Kintsugi
    Umbare Kintsugi
  • Merilee
  • annette
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.


BonnieC. June 15, 2019
I LOVE Deviled Eggs, but hubby is not a fan, so unless I'm making them for a crowd, I've always made myself a variation of a "Deviled Egg Salad". It's easier than fiddly Deviled Eggs, & much easier to make & enjoy for just one or two portions. I just simmer up anywhere from 2-4 eggs, peel 'em, dice 'em up, & add any/all the ingredients I'd normally add to Deviled Eggs. Serve it on a bed of lettuce, open-face on toast, or as a regular sandwich. Since I'm also an anchovy fan, will often top the salad with a few good oil-packed filets, or sometimes some rolled anchovies with capers in the center, or sometimes some smoked salmon, if I have some around.

One thing I'll agree with others here - absolutely NO SUGAR. Ugh. (But of course that's personal preference talking - if you enjoy sugar in egg salad, have at it - lol!)

Kimberly June 14, 2019
I love to add briny things to my egg salad, like a little bit of capers and some finely diced green olives. Leigh down below suggested dark rye toast, and I couldn't agree more!
Umbare K. May 19, 2019
Why on Earth do you put any sugar let alone a full teaspoon into the super savoriness of devilled eggs? And yes, I think there's almost no savoury dish that needs sugar despite the fact that professional chefs now routinely put sugar into almost everything.
Denise W. June 14, 2019
Well... sugar actually heightens the flavor of the savory ingredients. It’s yin and yang!!
Umbare K. June 14, 2019
I beg to differ. Sugar is totally unnecessary. It is an established fact that the western world's obesity crisis is down to excessive sugar consumption a situation engineered by sugar pushers by lying about and demonising fats as the cause. So many manufactured foods now contain so much sugar that they are inedible. Processed foods are killing us and sugar is the culprit. People are addicted to the stuff and need help to go cold turkey, not to be continually delivered the same lies again and again.
Merilee April 27, 2019
My mom always made them with one ingredient only - thousand island dressing. Still my favorite. Easy too!
annette April 27, 2019
Instead of salt, pepper, cayenne, paprika, celery salt or seed, just use Old Bay! It contains all of those components and adds that special zip to egg salad, deviled eggs, chicken salad, potato salad, plus color. Give it a try!
Leigh April 26, 2019
I add fresh, finely snipped dill. And I want to try this on dark rye toast!
Oui, C. April 26, 2019
Try pumpernickel too.
SMSF April 25, 2019
I like to add curry powder to the yolk mixture when I make deviled eggs.
Another great option is to top traditional deviled eggs with a few capers for an extra something.
Carol April 19, 2019
Your recipe is mostly how I make deviled eggs with the exception of no sugar and no cayenne. I do like chopped pimento stuffed olives and finely chopped red onion as well.
Lizzie G. April 19, 2019
I make carbonara deviled eggs every Easter. It's a recipe I thought I came up with myself but then realized other people know it too ;) The crispy pancetta and salty pecorino go so well with the fatty yolk and tons of black pepper. I sometimes stray away and test out other fun combo's but my family loves the carbonara the most!