Post updated April 20, 2022.
This Deviled Egg Salad highlights the classic appetizer in a fun new way. Fresh vegetables are tossed with a lemony vinaigrette and topped with deviled eggs!
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Deviled Eggs...On A Salad!
Not much is more of a crowd pleaser than deviled eggs! Easily the first thing to go ion an appetizer spread, these two bite snacks as easy to make as they are to devour. But why not put them on a SALAD so you’re getting your greens, too?
Read on to learn more about this delicious Deviled Egg Salad!
How To Make Deviled Egg Salad
Presumably, this tasty salad begins with Deviled Eggs. I’m partial to my recipe for the Perfect Deviled Eggs, and I’m not ashamed to say it! They filling is perfectly tangy and creamy, and features fresh dill and garlicky chives.
Next up is the salad! I like using a combination of tender greens and crunchy veg for contrast and flavor variety. This recipe calls for:
- Boston Bibb Lettuce: I love how tender these gigantic leaves are, and they look beautiful spread on a platter as the salad base.
- Persian Cucumbers: The mini thin-skinned cukes are crunchier than that standard varietal.
- Cherry Tomatoes: These jammy jewels offer a juicy and acidic bite.
- Fennel:One of my favorite underused vegetables, fennel offers a licorice or anise-like flavor that is delicate and distinct.
- Fresh Dill: My all-time favorite herb, dill offers delicious brightness to this salad.
Ways To Make Deviled Egg Salad Your Own
Let’s just call it what it is: this Deviled Egg Salad is really just a collection of vegetables that serve as a bed for those delicious Deviled Eggs. Use whatever combination of vegetables, meat, and other ingredients to make this salad your own!
Some delicious ideas:
- Beans, such as garbanzos, cannellinis, or kidney beans
- Protein like grilled chicken, bacon, or even sliced steak!
- Switch up the greens by adding spinach, romaine, or kale
- Add more veg like carrots, peppers, mushrooms, pea pods, or asparagus
- Use your favorite dressing (homemade or jarred!)
- Add in something briny like capers, olives, or pepperoncini peppers
What To Serve With Deviled Egg Salad
This salad can easily serve as a main course, or a delicious side to a larger meal. A few things you could consider serving with it:
- Some crusty bread
- Wine! A Cava or crisp Sauvignon Blanc would be lovely.
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Deviled Egg Salad
Ingredients
- 1 head butter lettuce, leaves removed
- 2 mini cucumbers, thinly sliced
- 1/2 cup fennel, thinly sliced on a mandolin
- Handful cherry tomatoes sliced
- 1 Tbsp fresh chives, chopped
- 1 recipe Deviled Eggs, linked in recipe notes
For the lemon shallot vinaigrette:
- 1 large lemon juiced
- 1 small shallot peeled and roughly chopped
- 1 Tbsp dijon mustard
- Splash apple cider vinegar
- 1/2 cup olive oil more to taste
Instructions
- Arrange platter or plates with leaves of butter lettuce. Top with cucumbers, fennel, and cherry tomatoes. Add Deviled Eggs. Reserve chives.
For the lemon shallot vinaigrette:
- Combine all ingredients except olive oil in a blender or food processor. Blend until shallot is completely chopped. With blender running, add olive oil to emulsify. If your blender doesn't have an opening to drizzle in liquid while the blender is running - that's ok! Just add it in and blend thoroughly. If you don't have a blender, see notes for my mason jar dressing version!
To serve:
- Drizzle salad with vinaigrette and top with chopped chives.
Notes
- On a weekly basis, I'll have a jar of homemade vinaigrette in the refrigerator to allow for a quickly assembled salad.
- Following the recipe above, simply thoroughly chop the shallot (or whatever solid ingredients you're using), add everything to a mason jar and shake away!