When I first tried combining deviled eggs with a fresh salad, I didn't expect much. I figured it would just be a nice way to change up the usual salad routine.
But the first bite took me by surprise.
The rich, creamy texture of the deviled eggs blended perfectly with the crisp veggies, and it felt like a whole new way to enjoy both breakfast and salad. What's even better?
It comes together quickly and satisfies without feeling too heavy.
Now, deviled egg breakfast salad is a go-to when I want something fresh, filling, and easy to prep. You can enjoy it for breakfast or lunch, and it's a great way to switch up your usual salad game.
Plus, the creamy egg yolk and mayo dressing adds a comforting, familiar flavor to keep it from feeling too "health food-y."
Why You'll Keep Coming Back to This
It's light yet satisfying, with the bonus of being quick and full of flavor.
- Creamy, flavorful deviled eggs on a crisp bed of greens
- Ready in under 20 minutes
- Flexible-add extra toppings to suit your taste
- Great for breakfast or lunch
Essential Ingredients for Deviled Egg Breakfast Salad
The beauty of this salad lies in its simplicity. You don't need a ton of ingredients to make it shine.
- Eggs - Hard-boiled and turned into a creamy deviled egg filling
- Mixed Greens - Arugula, spinach, or a simple lettuce blend for freshness
- Mayonnaise - For binding the egg yolks into that perfect deviled egg filling
- Mustard - Adds a slight tang to balance the richness
- Pickles - Chopped, for a little crunch and acidity
- Salt & Pepper - Basic seasoning that pulls everything together
- Optional: Fresh Herbs - Chives or parsley to add color and flavor
- Optional: Cherry Tomatoes or Avocado - For extra texture and richness
You can keep it simple or add a few extras based on what you're craving.
Step-by-Step Guide to Making Deviled Egg Breakfast Salad
This salad comes together quickly, and it's all about balancing the creamy deviled eggs with fresh veggies.
- Hard Boil the Eggs - Start by boiling the eggs for about 10 minutes. Once cooled, peel them and slice in half. Scoop out the yolks.
- Make the Deviled Egg Filling - Mash the egg yolks with mayonnaise, mustard, pickles, salt, and pepper until smooth. If you like a little extra tang, add more mustard.
- Prep the Salad Greens - While making the filling, prepare your greens by washing and drying them. You can also toss in other veggies like cucumbers or tomatoes if you prefer.
- Assemble the Salad - Spread the greens on a plate or in a bowl. Spoon the deviled egg filling on top, and then top with additional sliced hard-boiled eggs.
- Finish and Serve - Add fresh herbs or any optional toppings like cherry tomatoes, avocado, or crispy bacon for extra flavor. Serve right away!
The creamy deviled egg filling contrasts beautifully with the crisp salad, and each bite is a little different depending on the toppings you add.
What to Serve with Deviled Egg Breakfast Salad
Pairing this salad with a few light sides will make it a full meal without feeling too heavy.
| Side Dish | Why It Works |
|---|---|
| Toast or English Muffins | For a bit of crunch and heartiness |
| Bacon or Sausage | Adds a savory, protein-packed element |
| Fruit Salad | Light, refreshing contrast |
| Yogurt with Honey | Adds sweetness and a smooth texture |
| Crispy Roasted Potatoes | Offers a warm, filling side without overpowering the salad |
Any of these sides pair well with the creamy eggs and fresh greens, making it a well-rounded meal.
How to Store and Reheat
This salad is best fresh, but you can store leftovers with a few adjustments.
Store the deviled eggs and salad separately. Keep the salad in an airtight container for up to 1 day.
The deviled eggs should be kept in the fridge and eaten within 2 days.
To keep the salad fresh, store the dressing and toppings separately if possible. You can prepare the salad greens ahead of time, but add the deviled eggs and any creamy components just before serving.
Frequently Asked Questions
1. Can I make the deviled eggs ahead of time?
Yes! You can make the deviled eggs up to 2 days in advance and store them in the fridge.
2. Can I use a different kind of mustard?
Absolutely. Dijon or yellow mustard both work well, depending on your preference.
3. Can I add protein to this salad?
Yes! Grilled chicken, bacon, or even ham would go with the eggs and greens nicely.
4. Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as you avoid bread or croutons in the salad.
5. Can I make this salad vegetarian?
Yes, leave out the bacon or any other meat, and you've got a delicious vegetarian option.
Deviled egg breakfast salad is a quick, satisfying, and flexible dish that works for any meal. Its creamy eggs and fresh vegetables hit all the right notes for a meal you'll keep coming back to.
Deviled Egg Breakfast Salad
Ingredients
Equipment
Method
- Hard boil the eggs by placing them in a pot of water, bringing to a boil, then reducing the heat and simmering for 10 minutes. Cool the eggs in an ice bath.
- Peel the eggs and slice them in half. Scoop out the yolks and place them in a mixing bowl.
- Mash the egg yolks with mayonnaise, mustard, pickles, salt, and pepper until smooth and creamy.
- Arrange the mixed greens on a plate and top with the deviled egg filling. Slice the remaining eggs and place on top of the salad.
- Optional: Garnish with fresh herbs, cherry tomatoes, or avocado for extra flavor and texture.
Notes
- Use leftover eggs for a quicker prep.
- Customize the salad with extra veggies or protein for a heartier meal.
- If you prefer a lighter dressing, swap mayo with Greek yogurt.
Tried this recipe?
Let us know how it was!Most versions of Deviled Egg Breakfast Salad are ready in under an hour. Active cooking time is typically 20-30 minutes, with some recipes requiring additional passive time like marinating or roasting.
Absolutely. Deviled Egg Breakfast Salad is ideal for batch cooking - make a large quantity, divide into portions, and refrigerate or freeze for meals throughout the week.
Very budget-friendly. The key ingredients are affordable and widely available, and the recipe yields generous portions that make it economical on a per-serving basis.
Easily adapted - reduce or omit spices, serve components separately, or swap in milder flavors. Most picky eaters respond well to familiar textures and simple seasoning.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
