Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer dish.

Photography Credit: Elise Bauer

An Egg Salad for Summer

Remember summers as a kid? When I was young, summers seemed to stretch on forever. Days were spent lollygagging along the river, trying to catch minnows, dipping in here and there to stay cool.

Summer meant pick-up games of “pickle” on the quiet street in front of our house, stealing bases, and hoping the kid with the ball would overshoot.

It seemed almost every day the ice cream truck came by, our highly trained ears could pick up the tune blocks away. If there was a pool, we played “MARCO POLO” (caps for emphasis, we were loud) for hours and hours.

How did our parents put up with us? Oh yeah, they didn’t, they pretty much ignored us most the time. At least during the summer.

Sigh. So, what does this flood of memories have to do with deviled egg salad?

Nothing! Other than summer is a perfect time to for an egg salad, right?

How to Serve This Egg Salad

This egg salad has all the classic flavors of deviled eggs, but in salad form. It’s an excellent dish to bring to a summer or end-of-summer pot luck. Just make sure to leave it out no more than 2 hours, after which it should be refrigerated. Serve it over a few pieces of butter lettuce, or spread on a slice of bread or toast.

Make ahead

If you need to make ahead, you can hard boil the eggs a day or two before making the salad, or just make the salad a day or two ahead. The salad will keep for 3 to 5 days in the fridge.

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