Pureed Deviled Egg Salad

Egg salad is a classic that many people enjoy for lunch. This pureed deviled egg salad tastes just like deviled eggs and is perfect for a post-bariatric puree diet! Adding Greek yogurt instead of mayonnaise helps to keep the fat low and the protein high.

Pureed egg salad in a bowl

The second phase of a Post-Bariatric diet includes purees. When I first looked at the sample menu that my surgeon gave me, I noticed that there was a meal suggestion for Egg Salad. I honestly don’t remember the last time that I had egg salad, but I decided that it was a good idea to try something new.

When I first tried looking for an egg salad recipe, I couldn’t find what I wanted. It didn’t necessarily need to be “pureed”, because I knew that I could just throw it in the food processor and make it pureed. But I wanted something fun and tasty.

After much research for recipes, I couldn’t find one single thing that really interested me, so I decided to combine a few of the ideas that I found. Hence, Pureed Deviled Egg Salad.

What are Deviled Eggs?

Deviled eggs are hard boiled eggs that have been peeled, cut in half, and filled with a paste. This paste is a mixture of egg yolks and other ingredients, such as mayonnaise and mustard.

I’ve only had deviled eggs a few times in my life because they weren’t a food that my family really ever made, so they were never on my radar. When I tried thinking about what actually went into deviled eggs, I seemed to remember mayonnaise, mustard, and relish, so I decided to go in that direction.

How to make it

First, hard boil your eggs. I did mine in the Instant Pot today because our stove is on the fritz. Either method you chose – conventional stove or Instant Pot – is fine.

Peeled hard boiled eggs

Move the eggs to a bowl with ice water and set to cool for a few minutes. Peel the eggs, quarter, and place them into a food processor. Pulse the eggs a few times so that they are nicely chopped.

Hard boiled eggs chopped and in the food processor

Add in the mayonnaise, yogurt, mustard, celery salt, and pepper. Pulse again until everything is well mixed. Add in the relish and pulse a couple more times to make sure everything is well blended.

Pureed egg salad in a glass bowl with a spatula


  • Even though I am using light mayonnaise, I decided to cut it with Greek yogurt. This helps to add a bit more protein into the salad, and cuts some of the fat, too. However, if you choose to use all mayonnaise instead of a combination, that is perfectly fine!
  • Dijon Mustard instead of Yellow Mustard
  • Dill Relish instead of Sweet Relish
  • Celery Stalks instead of Celery Salt (in this case, you would need to add in some regular salt to taste)
  • Add a little Dill Weed for some extra flavor

After the Pureed Stage

Once you’ve gotten past the pureed stage of your post-bariatric diet, you can modify this recipe so that it’s not pureed, and has some solid foods in it. This would mean chopping the eggs instead of using the food processor and adding chopped celery instead of celery salt. You could eat it plain, just as you eat the pureed egg salad plain, or you could eat it on a piece of bread.

Pureed Deviled Egg Salad

Egg salad is a classic that many people enjoy for lunch. This pureed egg salad tastes just like deviled eggs and is perfect for a post-bariatric puree diet!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 7 (1/2) cup bowls
Calories 163 kcal


  • Food Processor


  • 12 Eggs hard boiled
  • 6 Tbsp Light Mayonnaise
  • 6 Tbsp Low Fat Greek Yogurt
  • 1.5 Tbsp Yellow Mustard
  • 2 Tbsp Sweet Relish
  • 1 tsp Celery Salt
  • ½ tsp Black Pepper


  • Hard Boil, Cool, and Peel the eggs. Quarter them and pulse them in the food processor enough times to ensure you have a fix chopped mix.
  • Add in the mayonnaise, yogurt, mustard, celery salt, and pepper. Mix again in the food processor. Add in the relish and quickly pulse to ensure everything is well mixed.
  • Eat as is, and store the remainder in the refrigerator.


  • All Mayonnaise can be used in place of the Mayonnaise/Greek Yogurt combination
  • Relish is optional
  • Celery can be used in place of celery salt, but may be too rough for a pureed diet
Nutrition Facts:  Servings 7.0 * calories 163 * Total Fat 12 g * Saturated Fat 3 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 323 mg * Sodium 436 mg * Potassium 141 mg * Total Carbohydrate 2 g * Dietary Fiber 0 g * Sugars 1 g * Protein 12 g
Post Disclaimer

I am not a doctor or a dietitian.  The information I provide is based on my personal experience.  Any recommendations I may make about nutrition, supplements, lifestyle, or fitness, or information provided to you on this website should be discussed between you and your doctor.  The information on this site does not take the place of professional medical advice.

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