Egg Salad with Pickle Relish

egg salad sandwiches cut in half and stacked together on a plate.

4.50 from 4 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Servings:

Calories: 371kcal

Author: Abbey McDermott

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

Peeling the eggs: 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.

Storage: 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

Nutrition