One of my most favorite things about all those leftover hard boiled Easter eggs is the egg salad that comes afterward! Feel free to experiment with the ingredients to suit your tastes.
Ingredients
- 6 hard boiled eggs
- 1 small rib of celery, finely diced
- 1/2 cup mayo
- 1 tablespoon creole mustard
- 1 tablespoon pickle relish (I prefer dill, but sweet will work just fine, too.)
- 1/2 teaspoon onion powder
- dash of hot sauce (or more – to taste)
Instructions
- Peel and coarsely chop eggs.
- Combine ingredients in a large bowl. Chill and serve with crackers or as a sandwich.
Ingredients
- 6 hard boiled eggs
- 1 small rib of celery, finely diced
- 1/2 cup mayo
- 1 tablespoon creole mustard
- 1 tablespoon pickle relish (dill or sweet)
- 1/2 teaspoon onion powder
- hot sauce to taste
Instructions
- Peel and coarsely chop eggs.
- Combine ingredients in a large bowl. Chill and serve with crackers or as a sandwich.
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Never thought of adding onion and/or hot sauce to egg salad.
Will have to try it.
Love, love, love egg salad!!! Yours looks so creamy and delish. I like a little curry powder in mine, but will try yours this week. Thanks!!!
Hi Stacey…My recipe is almost exactly the same as yours. Sometimes I’ll add a little Celery Salt or Lawry’s Seasoned Salt.
I’ve been using regular ol’ mustard but will try the Creole. I love everything Zat makes but haven’t tried their mustard. Does it have horseradish or hot sauce or what mixed in? Sometimes I’ll boil a couple of eggs for breakfast with the intention of having them with nothing but lots of black pepper and a little shake of salt and end up having an egg salad sammich for breakfast…yumm.
I love homemade egg salad! Looks yummy!
Love Love Love Egg Salad. I too make mine almost like yours. My better half and I feel that if we have eggs and bread in the house we’ll always have something to eat and we’re rich.
My one and only unique kitchen tip: I use my pastry blender to chop hard-boiled eggs for egg salad. Works like a charm! I love egg salad and usually splash in some Worcestershire sauce for a different flavor.
I love your blog and follow it via Google Reader. I just wanted to say that I love the fact that you use good ol’ Duke’s Mayo in your recipes. I was raised on Duke’s mayo since 1958, and my mother, grandmother, and even my great-grandmother used/uses Duke’s. Paula Deen uses Hellman’s, which i think is down-right sacrilegious for a southern cook to use something other than a good, authentic, southern mayo. Keep up the good work!