This egg salad has just the right blend of creamy mayo, tangy mustard, and sweet pickle relish. It's the perfect recipe for using hard-boiled eggs, especially during springtime.
If you love deviled eggs, you will love this egg salad. Hard-boiled eggs are turned into a creamy sandwich spread that is as versatile as it is delicious.
Egg salad can be enjoyed all year long, but it is especially popular at Easter. It makes a perfect addition to a spring buffet. Think Mother's Day, baby or bridal showers, luncheons, or tea parties.
Ingredient notes
- Eggs - Make hard-boiled eggs or use up all of those dyed Easter eggs.
- Mayonnaise and yellow mustard provide just the right amount of creaminess and tangy flavor.
- Pickle relish provides a touch of vinegar balanced with a touch of sweetness.
- Bread - Soft bread works best. Try white, wheat, sourdough, multi-grain, rye, or pumpernickel.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Add the eggs to a saucepan and cover them with cold water, enough so that it covers the eggs by 1 inch.
- Bring to a boil, shut off the heat, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl filled with ice water. Cool for 5 minutes. Peel the eggs.
- Chop the eggs to your desired consistency.
- Add the chopped eggs to a mixing bowl with the other ingredients. Stir to combine.
- Spread the mixture on sliced bread.
What can I add to egg salad?
Turn this salad into a loaded egg salad with any of these add-ins:
- Minced red onion, shallots, scallions, or chives
- Minced celery
- Shredded cheddar cheese
- Crumbled bacon
- Pimientos
- Minced jalapeños
Build a loaded sandwich with various toppings such as lettuce, arugula, onions, tomato, bacon, or chives.
Serving suggestions
Egg salad is delicious any time of day.
- Breakfast - Serve open-face on toast or a bagel.
- Brunch - Serve as tea sandwiches by cutting the crust off of the bread and cutting it into triangles.
- Lunch or dinner - Serve with chips, salad, or soup.
- Party time - Serve mini cream puffs filled with egg salad. This is ideal for baby or bridal showers.
Recipe FAQs
Egg salad sandwiches are an easy and satisfying lunch. Serve with chips, fruit salad, pasta salad, coleslaw, baked beans, broccoli cauliflower salad, or garden salad.
Yes, egg salad will keep for 4 days in the refrigerator. Store the egg salad separately. When making sandwiches, wait to build the sandwich until you are ready to eat so the bread doesn't become soggy.
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📖 Recipe Card
Egg Salad with Pickle Relish
Ingredients
- 8 eggs
- ¼ cup mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons pickle relish
- ¼ teaspoon Kosher salt (plus more to taste as needed)
- ¼ teaspoon black pepper (plus more to taste as needed)
- 8 slices sandwich bread
Instructions
- Add the eggs to a saucepan and cover with enough water to come 1 inch above the eggs. Bring to a boil. Turn off the heat and let sit for 10 minutes. The pan does not need to be covered.
- Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel. (Note 1)
- Chop the eggs. You can chop them as large or as small as you wish.
- Transfer the eggs to a mixing bowl. Add the mayonnaise, mustard, relish, salt, and pepper. Fold together until well combined. Taste and adjust the seasoning as needed.
- Spread the mixture onto 4 slices of bread. Use ½ cup egg salad for each sandwich. Top with the other 4 slices of bread. Slice in half and serve.
Notes
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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