Easter Deviled Egg Salad – National | Deviled Eggs, Peas, Bacon, Mustard

I’m thrilled to share my favorite take on the national Easter Deviled Egg Salad, where I mix creamy deviled eggs with crisp peas, smoky bacon, and tangy mustard for a festive twist on Southern traditions. It’s perfect for Easter brunches, symbolizing renewal and bringing everyone together. If you’re keen for more, I’ve got the full scoop on history, ingredients, and easy variations ahead.

History

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Easter Deviled Egg Salad traces its origins to ancient Roman appetizers involving spiced eggs, evolving in American cuisine during the 19th century as a popular picnic dish with cultural roots in Southern traditions.

Regional variations highlight local flavors, such as the spicy paprika-topped versions in the American South or creamy mustard-infused adaptations in the Midwest, signifying creativity and community identity in holiday fare.

Traditionally, it’s served during Easter brunches, family gatherings, and potlucks, symbolizing renewal and togetherness in spring celebrations.

Ingredients

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• Hard-boiled eggs: Oh, let’s start with the heart of this Easter Deviled Egg Salad, shall we? You’ll need about 6 large eggs, boiled until they’re just firm enough to peel without a fuss—what a relief when they come out smooth, not that crumbly mess that happens if you rush things, you know?
• Mayonnaise: Now, who could skip this creamy superstar? Grab a good 1/2 cup of your favorite mayo—nothing fancy, just the kind that makes everything silky and rich, because let’s face it, a salad without a little indulgence might feel a tad too virtuous for a holiday treat.
• Dijon mustard: Here’s where things get a kick, my friend—about 1 tablespoon of Dijon to add that tangy zip without overwhelming the mix; it’s like giving the eggs a gentle wake-up call, wondering if they’ll dance or just nod along in the flavor party.
• Cherry tomatoes: Ah, these little gems, as mentioned in that handy tip, so don’t forget a pint of them—maybe 2 cups, halved carefully with a sharp knife to let their juicy sweetness mingle without turning your salad into a watery soup; it’s almost like they’re whispering, “Hey, add some color to this show.”
• Celery stalks: Chop up 2 or 3 stalks for that satisfying crunch, the kind that sneaks in and says, “I’m here to keep things fresh,” because what would a salad be without a bit of greenery to balance out the richness, right?
• Red onion: Just one medium onion, diced finely to about 1/4 cup—it’s that playful punch of sharpness that wakes up your taste buds, though if you’re like me, eyeing it warily, thinking it might overpower, go easy and adjust as you go.
• Paprika: A teaspoon or so for sprinkling on top, that smoky hint that ties it all together; it’s the unsung hero, really, adding a dash of flair without demanding the spotlight, almost like it’s shyly saying, “I’ll just enhance things here.”
• Fresh lemon juice: Squeeze in about 1 tablespoon from one lemon—why not? It brightens the whole mix with a zesty lift, making you pause and think, is this salad or a little sunshine in a bowl?
• Salt and pepper: Don’t overlook these basics—a pinch of salt, maybe 1/2 teaspoon, and a few grinds of pepper to taste; they’re the quiet friends that make everything pop, because, honestly, what’s a recipe without that final tweak to keep it from being just plain boring?

Cooking Steps

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Let’s jump into making this Easter Deviled Egg Salad, where the real fun begins with turning simple ingredients into a crowd-pleasing dish.

First off, you’ll want to start with those 6 large hard-boiled eggs, making sure they’re cooled and peeled so they’re ready to shine as the star of the show.

Think of it as giving them a gentle introduction to the party, wondering if they’ll hold up under all that creamy goodness.

Now, for the hands-on part, follow these steps to bring everything together without any kitchen mishaps—because who needs extra drama when you’re already dealing with a finicky peeler?

1. Boil and prepare the eggs: Place your 6 large eggs in a pot of cold water, bring it to a rolling boil, then let them simmer for about 10 minutes to get that perfect firm yolk—you know, the kind that doesn’t turn into a crumbly nightmare if you time it just right.

Once done, drain the water and cool the eggs under cold tap water, then peel them carefully and chop into bite-sized pieces; it’s like giving them a fresh start before they mix with the other flavors.

2. Mix the dressing: In a large bowl, combine 1/2 cup of mayonnaise with 1 tablespoon of Dijon mustard and 1 tablespoon of fresh lemon juice, stirring until it’s smooth and creamy—that tangy zip might make you pause and think, is this going to wake up the whole salad or just tease the taste buds?

Add in a pinch of salt and pepper to taste, maybe 1/2 teaspoon of salt if you’re playing it safe, and whisk it all together for a base that ties everything in without overwhelming the mix.

3. Prepare and combine the ingredients: Halve your pint of cherry tomatoes—that’s about 2 cups—with a sharp knife, cutting each one lengthwise so their juices blend in nicely without watering down the salad; it’s a small step that whispers, “Let’s keep things balanced here.”

Chop 2 or 3 celery stalks and dice 1 medium red onion into about 1/4 cup, then gently fold all the prepped veggies, chopped eggs, and that homemade dressing together in the bowl.

Finally, sprinkle on about 1 teaspoon of paprika for a smoky finish, and give it a good stir until every bite looks inviting and tastes just right.

Once you’ve assembled it all, let the salad chill in the fridge for at least 30 minutes to let the flavors get cozy—it’s like giving your creation a little time to relax, because rushing never did anyone any favors in the kitchen.

Tips and Variations

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When you’re prepping those cherry tomatoes for your Easter Deviled Egg Salad, always halve them lengthwise with a sharp knife to let their juices mingle just right with the dressing, keeping the whole mix from getting too watery—it’s a simple trick that saves you from a soggy surprise, especially if you’re the type who gets a little heavy-handed with the veggies.

For variations, why not swap in some diced bell peppers for the celery if you crave extra crunch, or lighten things up with Greek yogurt instead of mayo for a tangier twist that might make you wonder, is this still the same salad I know and love; either way, it’s a fun way to play around without turning your kitchen into a total experiment gone wrong, and who knows, you might just discover your new favorite version.

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