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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