Deviled Egg and Pickled Vegetable Salad

This deviled egg salad is light and refreshing.

deviled egg and pickled vegetable salad

Carson Downing

Prep Time:
20 mins
Total Time:
1 hr 40 mins
8 to 10

This is the salad your Easter brunch never knew it was missing. Deviled eggs nestle in a bed of tender Bibb lettuce plus quick-pickled carrots and radishes. The vinaigrette uses the leftover pickling liquid for extra punch. Plan ahead if you're entertaining for Easter. The boiled eggs for the salad as well as the pickled vegetables can be made up to five day ahead. Just before serving, assemble the homemade deviled eggs and arrange the veggies on a platter. Drizzle with the dressing and serve immediately. Bibb lettuce is very tender and can wilt quickly if it sits in the dressing too long. Freshly cracked black pepper just before serving helps balance the acidity in the veggies and dressing.

Test Kitchen Tip: It’s easiest to slice the carrots and radishes into thin coins, but you can vary the look of the salad by using a Y-shape peeler to slice the carrots into thin ribbons.


  • 8 eggs

  • 1/2 cup mayonnaise

  • 2 tsp dijon mustard

  • 3/4 cup + 2 tsp white wine vinegar

  • 1/4 cup finely chopped green onions

  • 1 cup thinly sliced carrots

  • 1 cup thinly sliced radishes

  • 1 tbsp sugar

  • 1/4 cup olive oil

  • 8 cups torn bibb lettuce

  • 1/4 cup drained capers


  1. Fill a 4-qt. pot 1 inch deep with water. Add a steamer basket. Bring the water to boiling. Carefully add the eggs to the basket. Adjust the heat to maintain a steady boil. Cover and steam for 16 minutes.

  2. Remove the eggs with a slotted spoon to a bowl of ice water. When the eggs are cool, crack the shells lightly and remove shells starting from wide ends. (You can cover and chill the peeled eggs up to 5 days in the fridge.)

  3. Halve each egg lengthwise and remove the yolks. Place the yolks in a small bowl; mash completely with a fork. Add mayonnaise, mustard, and the 2 tsp. vinegar; mix well. Stir in the sliced green onions.

  4. Spoon or pipe yolk mixture into the egg white halves. Cover and chill until serving time.

  5. For the pickled vegetables, place the carrots and radishes in a small bowl. In a small saucepan combine the 3/4 cup vinegar, 1/4 cup water, and the sugar. Bring to simmering, stirring until sugar dissolves. Pour the liquid over the carrots and radishes; cool at least 1 hour. (Or cover and chill up to 5 days in the fridge.)

  6. Drain the vegetables, reserving the pickling liquid. For the vinaigrette, in a small bowl whisk together olive oil, 1/4 cup of the reserved pickling liquid, and 1/4 tsp. each salt and freshly ground black pepper.

  7. Arrange the Bibb lettuce on a platter. Top with the pickled vegetables, deviled eggs, and capers. Drizzle with vinaigrette. Serve immediately.

Nutrition Facts (per serving)

203 Calories
18g Fat
5g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8 to 10
Calories 203.1
% Daily Value *
Total Fat 17.6g 23%
Saturated Fat 3.3g 17%
Cholesterol 153.4mg 51%
Sodium 251.1mg 11%
Total Carbohydrate 4.7g 2%
Dietary Fiber 1.4g 5%
Total Sugars 2.7g
Protein 6.1g
Vitamin D 0.8mcg 4%
Vitamin C 4.5mg 23%
Calcium 51.2mg 4%
Iron 1.5mg 8%
Potassium 236.1mg 5%
Fatty acids, total trans 0g
Vitamin D 33.6IU
Alanine 0.3g
Arginine 0.4g
Ash 1.4g
Aspartic acid 0.6g
Caffeine 0mg
Carotene, alpha 589.1mcg
Choline, total 127.7mg
Copper, Cu 0.1mg
Cystine 0.1g
Energy 850.2kJ
Fluoride, F 8.6mcg
Folate, total 59mcg
Glutamic acid 0.9g
Glycine 0.2g
Histidine 0.1g
Isoleucine 0.3g
Leucine 0.5g
Lysine 0.4g
Methionine 0.2g
Magnesium, Mg 15.7mg
Manganese, Mn 0.1mg
Niacin 0.4mg
Phosphorus, P 106.1mg
Pantothenic acid 0.8mg
Phenylalanine 0.3g
Phytosterols 14.4mg
Proline 0.2g
Retinol 65.7mcg
Selenium, Se 13.5mcg
Serine 0.4g
Starch 0g
Theobromine 0mg
Threonine 0.3g
Vitamin E (alpha-tocopherol) 1.8mg
Tryptophan 0.1g
Tyrosine 0.2g
Valine 0.4g
Vitamin A, IU 4369.2IU
Vitamin A, RAE 273.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 74.6mcg
Water 123g
Zinc, Zn 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles