Prep Time: 5 minutes
Cook Time: None
Total Time: 5 minutes
Servings: 4
Yield: 2 cups
Egg salad Recipe is a classic choice for lunch. It’s simple to prepare, nutritious, and works great as a sandwich or on top of a salad for a full meal. Adding pickle relish gives egg salad recipe a nice kick. It brings a bit of sweetness and tanginess, adding a lot of flavor to the eggs without needing many extra ingredients or spices.
Pick your favorite pickle relish. It’s up to you! Want to skip the sugar? Go for dill pickle relish. Craving a little sweetness? Grab a good-quality relish that makes your taste buds happy!
You can hard-boil the eggs up to two days ahead, making this a great meal to prepare in advance. It’s perfect for lunch! We like to use a food processor to chop the eggs. It saves time and makes the eggs creamy, so you don’t need much mayo. Then, just mix in some mayo, relish, mustard, salt, and pepper to finish this simple and tasty dish.
Ingredients
Steps to Make It
01
Make sure you have all the ingredients ready before you start.
02
Take the hard-boiled eggs and peel off the shells. Once peeled, cut each egg into two halves. Easy and satisfying.
03
Place the eggs in a food processor bowl. Let the magic begin.
04
Pulse the food processor 4 to 5 times until the eggs are as chunky or smooth as you like. No food processor? No problem! Just chop the eggs with a knife and mash them with a fork.
05
In a small bowl, combine the mayo, relish, and mustard. Sprinkle in some salt and pepper. Mix it all together until it’s perfectly blended.
06
Add the chopped eggs to the mayo mixture. Stir everything until the eggs are nicely coated. Serve it on your favorite sandwich bread or spoon it over a salad. Delicious and easy.
Tips
Make sure your hard-boiled eggs are fully cooked. Runny yolks won’t work for this recipe.
To hard-boil the eggs:
- Place the eggs in a pot and cover them with water, about an inch above the eggs.
- Bring the water to a boil, then cover the pot and take it off the heat.
- Let the eggs sit, covered, for 11 to 12 minutes.
- Move the eggs to a bowl of ice water for at least 10 minutes.
Recipe Variations
There are so many ways to make this recipe your own! Add extra flavor with these herbs and spices:
- 1/2 teaspoon of regular or smoked paprika
- Swap regular salt for seasoned salt
- 1/4 cup of chopped scallions
- 1 tablespoon of chopped chives
- Half of a small onion, finely minced
- 1 celery stalk, finely minced
How to Store
Keep this best egg salad recipe fresh by storing it in an airtight container in the fridge. It will stay good for up to three days. Freezing isn’t a good option, as it doesn’t hold up well.
FAQs:
1. Can I use other types of pickles instead of relish?
Yes, you can definitely switch up the pickle! While pickle relish is commonly used in egg salad for its sweetness and tang, you can also use chopped dill pickles or sweet pickles. Dill pickles will give your salad a more savory, sharp flavor, while sweet pickles will add a touch more sweetness. Just make sure to chop them finely so they blend well with the eggs and other ingredients.
2. Can I make this egg salad ahead of time?
Great news—this recipe is perfect for meal prep! You can make the egg salad up to two days in advance. Simply store it in an airtight container in the fridge, and it will stay fresh for about 2-3 days. It’s a great option for a quick lunch or dinner, especially if you’re short on time during the week.
3. What can I serve egg salad with besides bread or salad?
Egg salad is incredibly versatile, and you’re not limited to just bread or greens. For a lighter option, you can scoop it up with crunchy crackers or use it as a filling for wraps. For a low-carb alternative, try it with cucumber slices or carrot sticks. It’s also fantastic as a topping for baked potatoes or in a pita pocket for something a little different.
4. How do I get the perfect hard-boiled eggs for this recipe?
To make hard-boiled eggs that are just right for egg salad, follow this foolproof method:
Place the eggs in a pot and cover them with water (about an inch above the eggs).
Bring the water to a rolling boil, then cover the pot and remove it from heat.
Let the eggs sit, covered, for 11-12 minutes.
Transfer them immediately to an ice water bath for at least 10 minutes to stop the cooking process and make peeling easier.
This method gives you eggs with firm yolks and easy-to-peel shells, perfect for making your egg salad.
5. Can I make this recipe dairy-free?
Yes, you can easily adapt this recipe to be dairy-free! The mayo is the main ingredient to watch, but there are many dairy-free alternatives available. Simply swap regular mayo with vegan mayo, which is made from plant-based oils. This will keep the creaminess of the salad intact, while making it suitable for those avoiding dairy.
6. Can I adjust the flavor of the egg salad?
Absolutely! One of the best parts of egg salad is how customizable it is. If you want to add more depth of flavor, consider adding a pinch of smoked paprika for a smoky twist, or a dash of onion powder and garlic powder for an extra savory boost. Fresh herbs like dill or parsley can brighten up the salad, giving it a fresh, vibrant taste. Feel free to get creative and make it your own!
7. How long does egg salad last in the fridge?
Egg salad will typically last 3-4 days in the fridge when stored properly in an airtight container. After that, the flavor and texture might begin to change, so it’s best to enjoy it while it’s fresh! Keep an eye on it—if the mayo separates or it starts to smell off, it’s time to toss it.
8. Can I freeze egg salad?
Freezing egg salad isn’t the best idea. The mayo and eggs don’t freeze well, which can cause the salad to become watery and lose its creamy texture once thawed. For the best results, make and enjoy it fresh, or store it in the fridge for a couple of days.
9. What type of mustard is best for egg salad?
For a classic, tangy flavor, Dijon mustard is an excellent choice. It adds a mild spice and a sophisticated tang without overpowering the other ingredients. If you like a little more kick, you can try yellow mustard. It’s a bit milder, but still offers that nice balance of flavor. Whichever mustard you choose, it helps give the egg salad that signature zesty taste.
