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.
Egg salad with pickle relish
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.
- 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.
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. The pan does not need to be covered.
- Transfer the eggs to a bowl filled with ice water. Cool for 5 minutes.
- To peel the eggs, tap the eggs on all sides against the side of the bowl or on the counter to crack the shell. While holding the egg under water, remove the shell. The water helps to loosen the shell, making it easier to peel.
- Chop the eggs to your desired consistency. (Image 1)
- Add the chopped eggs to a mixing bowl with the mayo, mustard, relish, salt, and pepper. Stir to combine. Taste and adjust salt and pepper if needed. (Images 2 and 3)
- Spread the mixture on a slice of bread. Top with another slice of bread and serve. (Image 4)
Egg salad is delicious any time of day.
- Breakfast - Serve open-face on toast or on 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.
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
- Minced jalapeños
Build a loaded sandwich with various toppings such as lettuce, arugula, onions, tomato, bacon, or chives.
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.
Saucepan | Mixing bowl | Measuring cups and spoons
Try these recipes next
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Egg Salad with Pickle Relish
- 8 eggs
- ¼ cup mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons pickle relish
- ¼ teaspoon salt (plus more to taste as needed)
- ¼ teaspoon black pepper (plus more to taste as needed)
- 8 slices sandwich bread
- 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.
- To peel, tap the eggs on the side of the bowl to crack the shell. Gently peel the shell while holding the egg in the water. The water gets into the cracked shell and helps to loosen the shell.
- 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
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Leave a Comment