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Deviled Egg Salad

April 11, 2024 • 0 comments

Deviled Egg Salad
As spring and summer approach, I find myself falling back on all of my picnic recipes. My family loves to be outdoors, so easy throw-together meals are essential for this time of year. That being said, I would like to share with you one of my favorite picnic recipes: Devilled Egg Salad! It's so good and can be eaten as is, on a leaf of lettuce, or my personal favorite: on freshly baked sourdough sandwich bread. Two key ingredients in this recipe are the pickle juice and the sugar; trust me, you'll never make egg salad the same again. Happy eating!
  • Prep Time:
  • Cook Time:
  • Servings: 4-6


  • (1) Fresh Egg Co Dozen
  • (1 Cup) Mayonnaise
  • (1/2 Cup) Chopped Celery
  • (2 TBS) Yellow Mustard
  • (2 TBS) Pickle Juice
  • (3 TBS) Cane Sugar
  • (2 TSP) Onion Powder
  • (1 TSP) Salt
  • (1 TSP) Black Pepper


  1. First thing's first, we gotta boil them eggs. Start by bringing a large pot of water to boil. Before adding in the eggs, add in 1-2 teaspoons of baking soda - this makes peeling a breeze. 
  2. Boil the eggs for 12 minutes. Immediately place under running cold water after removing from heat, or place eggs in a ice bath. 
  3. Once the eggs are peeled and dried, in a large bowl or stand mixer, combine with the rest of the ingredients. Salt and pepper to taste. 
  4. Serve as is, on a leaf of lettuce, or sandwich bread. Enjoy!