Egg Salad

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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

  1. Peel and coarsely chop eggs.
  2. Combine ingredients in a large bowl.  Chill and serve with crackers or as a sandwich.
Egg Salad
 
Prep time
Total time
 
Ingredients
  • 6 hard boiled eggs
  • 1 small rib of celery, finely diced
  • ½ cup mayo
  • 1 tablespoon creole mustard
  • 1 tablespoon pickle relish (dill or sweet)
  • ½ teaspoon onion powder
  • hot sauce to taste
Instructions
  1. Peel and coarsely chop eggs.
  2. Combine ingredients in a large bowl. Chill and serve with crackers or as a sandwich.
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Comments

  1. Kathryne says:

    Never thought of adding onion and/or hot sauce to egg salad.

    Will have to try it.

  2. 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!!!

  3. Glen in Cypress Inn says:

    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.

  4. I love homemade egg salad! Looks yummy!

  5. Winnie Mom says:

    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.

  6. 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.

  7. emily willingham says:

    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!

  8. Egg salad is one of my favorite things and I just stumbled upon your recipe. I am glad to see that someone else is as devoted to dill relish as I am! I haven’t tried creole mustard in mine yet but will do that the next time I give in to an egg salad craving.

    • I’m just not a huge fan of the sweet relish. I try to be, but dill is just so much better to me. The creole mustard gives it a zing that I really like.

  9. I have used Baconnaise instead of mayonnaise in my egg salad and my son loved it.

    Thanks,
    Patty

  10. Kimberly says:

    Hi, Stacey!

    The only difference between yours and mine is I don’t add mustard or relish because I don’t want it to taste like a deviled egg. 🙂 And I add dill. It’s so good! That little herb is so ignored and makes food taste so much better! Fresh is best but dried will do.

    Oh, I don’t use salt but use Spice Islands Beau Monde Seasoning instead. Now that is one great little bottle of magic. I always have, at least, 3 bottles stored away. lol

  11. Cynthia Greenfeather says:

    I’m one of those picky people who always want my food to taste exactly the same every time, but I will try a little onion next time. I’m sure it will be delicious! One thing I started doing a few years ago, that really changed up the eating experience, is I put the yolks only in the bowl, smush them all up, then mix them in with the mayo, etc., and whisk it all, THEN add the chopped whites. The egg and other ingredients mixed together makes a cohesive base for the whites, and prevents the whites from falling out as much when you eat it. Thanks!

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