Easter Deviled Egg Salad with Mustard and Herbs
A refreshing deviled egg salad that combines chopped hard-boiled eggs with tangy mustard and fresh herbs, ideal for Easter spreads. This American-inspired Easter recipe, ready in about 10 minutes, pairs hard-boiled eggs, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 large, peeled and chopped hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons, finely chopped fresh chives
- 2 tablespoons, finely chopped fresh parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- for garnish paprika
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 10 large chopped hard-boiled eggs with 1/3 cup mayonnaise and 1 tablespoon Dijon mustard.
- Step 2: Add 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh parsley, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Step 3: Gently fold all ingredients together until evenly combined but still chunky.
- Step 4: Transfer to a serving dish and sprinkle the top lightly with paprika for color.
- Step 5: Chill for at least 30 minutes before serving to allow the flavors to meld.
