This deviled egg salad is a delightful way to serve deviled eggs. Crisp romaine, fresh cherry tomatoes and crunchy bacon are tossed with an herby vinaigrette to create the perfect bed for creamy deviled eggs. Great for brunch or lunch.
I’m sharing a charming Easter-ready salad today.
This deviled egg salad is simple, satisfying and full of flavor—plus it’s pretty to present on the table.
Over the years I’ve made a lot of deviled egg variations—usually with a twist rather than sticking to the basic version.
I love deviled eggs, but I rarely eat them alone. I prefer my eggs paired with something else—toast, salads, sandwiches—so it made perfect sense to put deviled eggs right into a salad.
Eggs are one of my favorite foods in almost every preparation (except runny scrambled—no thanks). We often include hard or soft boiled eggs in our salads, so adding deviled eggs felt like a natural next step.
Spoiler: it’s a great idea.
Deviled eggs in a greens salad make the whole dish more substantial and exciting. I recommend keeping the salad components simple so the eggs remain the star: crispy bacon, torn romaine or butter lettuce, and halved cherry tomatoes work beautifully.
Oh my yum.
This salad feels elevated without being fussy. It’s perfect for Easter brunch and appeals to folks who like classic flavors. There’s nothing overly gourmet here—just solid, familiar ingredients combined in a fun way. If someone doesn’t want a deviled egg, they can easily skip it.
The dressing is a bright, herb-forward vinaigrette. I whisk white wine vinegar and lemon juice with honey, garlic and plenty of fresh herbs—dill, parsley or basil and chives—then stream in extra virgin olive oil until it emulsifies. It’s light, springy and pairs well with the salad and deviled eggs.
If you have deviled egg fans at home and want a fresh way to serve them, try this deviled egg salad.
Here are a few other deviled egg ideas I’ve made in the past:
Bacon buffalo deviled eggs
Bacon blue deviled eggs with asparagus
French onion deviled eggs
Pimento cheese deviled eggs
Smoked salmon deviled eggs
Toasted sesame sriracha deviled eggs
A deviled egg for everyone!
Deviled Egg Salad
Deviled Egg, Bacon & Tomato Salad
Pin Recipe
Leave a Review »
Ingredients
Deviled eggs
- 8 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons dill relish
- 2 teaspoons Dijon mustard
- 1 teaspoon yellow mustard
- kosher salt and pepper
- smoked paprika for sprinkling
Salad
- 4 slices bacon, chopped into big chunks
- 8 cups chopped or torn romaine lettuce
- 1 cup cherry tomatoes, halved
- 2 tablespoons white wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 2 tablespoons fresh dill
- 2 tablespoons fresh basil or parsley
- 1 tablespoon fresh chives
- 2 garlic cloves, minced or pressed
- kosher salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
-
Place eggs in a large pot and cover with cold water. Bring to a boil, let it bubble for 1 minute, then turn off the heat and cover the pot. Let the eggs sit in the covered pot for 15 minutes. Transfer the pot to the sink and cool the eggs with cold water for about 30 minutes, refreshing the water or adding ice as needed.
-
Peel the cooled eggs, slice them in half, and gently remove the yolks into a bowl.
-
Mash the yolks with the mayonnaise, dill relish, Dijon and yellow mustards, and a generous pinch of salt and pepper until mostly smooth. Taste and adjust seasoning or mayonnaise if desired.
-
Spoon or pipe the filling back into the egg whites and sprinkle with smoked paprika. The deviled eggs can be made a day ahead and refrigerated.
-
Cook the bacon in a large skillet over medium-low heat until the fat renders and the bacon is crispy. Remove with a slotted spoon and drain on paper towels, then chop into large pieces.
-
While the bacon cooks, halve the cherry tomatoes and make the vinaigrette: whisk together white wine vinegar, lemon juice, honey, chopped herbs and minced garlic with a pinch of salt and pepper. Slowly whisk in the olive oil until the dressing emulsifies.
-
Arrange the romaine on a large serving platter, season with salt and pepper, and top with tomatoes and bacon. Place the deviled eggs across the salad and drizzle with the herb vinaigrette just before serving.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your recipe on the Facebook page if you’d like.
Thank you—you’re appreciated!
This might be my favorite kind of salad.