This egg salad with relish is a tasty blend of creamy mayo, tangy mustard, and sweet pickle relish. It makes an easy weekday lunch and is also a great way to use hard-boiled eggs.
Spread this salad on sandwich bread, or go low-carb by serving it on a bed of salad greens.
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I typically associate egg salad with springtime. It's often found in mini croissants, perhaps alongside strawberry tea sandwiches at festive spring gatherings like Mother's Day brunches, bridal showers, or ladies' luncheons. It's also an efficient way to use those pretty dyed Easter eggs left lingering in the fridge.
No matter the occasion, egg salad with relish is delicious any time of year and couldn't be easier to make.
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Why Relish Goes with Egg Salad
Egg salad is a classic standby for weekday lunches. It's easy to make, and the addition of pickle relish only makes it better.
The relish adds tangy acidity, which balances the richness of the mayonnaise. It also adds a crunchy texture, a nice contrast to the soft egg mixture. Sweet relish provides a wonderful sweetness, while dill relish has a stronger, more savory flavor.
Ingredient Notes
- Eggs: Follow my fool-proof method for easy-to-peel hard-boiled eggs. Make extra to use in salads like my 7-layer salad and Panera Green Goddess cobb salad with chicken.
- 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. Chopped pickles, along with some pickle juice, can also be used.
- Bread: Soft bread works best. Try white, wheat, or sourdough. Croissants can also be used.
Please see the recipe card for complete instructions and ingredient amounts.
Variations
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.
Do you have leftover deviled eggs, like these deviled eggs with Miracle Whip and relish? As a shortcut, chop and mash the deviled eggs to create a tasty sandwich spread.
How to Make Easy-to-Peel Hard-Boiled Eggs
After years of making hard-boiled eggs, I learned a tip that ensures easy-to-peel eggs every time. This tip comes from America's Test Kitchen, and the key is starting the eggs in boiling water, not cold water. Adding cold eggs to hot water shocks them, which causes the whites to pull away from the shell, making peeling them easier. I have used this method many times with great success.
How to Make Egg Salad with Pickle Relish
Step 1: Bring a pan of water to a boil. There should be enough water to cover the eggs by one inch. Gently lower the eggs into the boiling water, cover, reduce heat to a simmer, and cook for 13 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
Step 2: Tap the eggs on all sides to crack the shell. Hold the egg submerged in the ice water or under running water while peeling to help release the shell. Chop the eggs.
Step 3: Add the chopped eggs to a mixing bowl with the mayonnaise, mustard, relish, salt, and pepper. Stir to combine.
Step 4: Spread the egg mixture on a slice of bread. Top with another slice of bread, slice, and serve.
Mistakes to Avoid When Making Egg Salad
- Undercooking or overcooking the eggs: Save the runny yolks for breakfast, and avoid overcooking, which can cause the yolk to have a greenish-gray tinge around the edge. Adding the eggs to boiling water and simmering, covered, for 13 minutes results in perfectly cooked eggs every time.
- Underseasoning: Use salt and pepper and add acidity. Mustard and pickle relish provide tang and acidity with a touch of sweetness.
- Adding too much mayo will cause the mixture to be too loose. It's best to start with less mayo and add more as needed.
Serving Suggestions
I love the versatility of egg salad. These are my favorite ways to enjoy it:
- Breakfast - Serve open-face on toast or a bagel.
- Brunch - Serve as tea sandwiches by cutting the crust off and slicing into triangles.
- Lunch or dinner - Serve with chips, broccoli cauliflower salad, or hashbrown deluxe potatoes.
- Low-carb - Serve in a lettuce cup or in a hollowed-out tomato or bell pepper.
- Party time - Serve mini cream puffs filled with egg salad and pair with BLT appetizer cups and cucumber canapes. This is ideal for baby or bridal showers.
Recipe FAQs
Egg salad sandwiches are an easy and satisfying lunch. Serve with chips, fruit salad with simple syrup, pasta salad, Miracle Whip coleslaw, baked beans with ground beef, or a green salad with balsamic dressing.
Egg salad will last for four 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 Relish
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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
- Bring a saucepan of water to a boil. Once the eggs are added, there should be enough water to cover them by one inch. Once the water is boiling, gently lower the eggs into the water, cover the pan, and reduce the heat to a simmer. Cook them for 13 minutes.8 eggs
- Transfer the eggs to a bowl of ice water and cool for five minutes. Tap the eggs on all sides to crack the shell. Hold the eggs submerged in the ice water or under running water while peeling to help release the shell. Chop the eggs as roughly or finely as you wish.
- Transfer the chopped 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.¼ cup mayonnaise, 2 tablespoons yellow mustard, 3 tablespoons pickle relish, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
- Spread the mixture onto four slices of bread. For each sandwich, use ½ cup of egg salad. Top with the other four slices of bread. Slice the sandwiches in half and serve.8 slices sandwich bread
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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