Classic Egg Salad

4 servings
22 min

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers or served with crackers!

Every year around this time, I find myself with a bounty of brightly colored Easter eggs that need to be used – I just have a hard time throwing out perfectly good food! My kids eat some of the eggs, usually their favorite ones, but I need to find a way to use the rest. Without fail, I will make egg salad sandwiches. It’s such an easy and quick way to use up all those eggs! And everyone in my house loves this egg salad recipe, so it’s a win-win!

But honestly, you don’t have to wait for Easter to make this classic egg salad. It really is just too delicious to have only once a year – not to mention it is incredibly easy. In about 25 minutes, you’ll have a delicious, protein-packed lunch, snack or appetizer!


How to Boil the Perfect Egg Every Time!

Step 1: Place eggs in the bottom of a saucepan.


Step 2: Fill the pan with cold water, 1 inch above the eggs.


Step 3: Bring the water to a rapid boil on the stovetop over high heat.


Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.


Step 5: Fill a large bowl with ice and water.


Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool for about 10 minutes.


Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.

Making Egg Salad:

Once the eggs are boiled, you are almost done!




  • Chop the eggs, don’t dice them; you want some texture to egg salad.
  • Measure out the 2 tablespoons of relish and drain off any excess liquid. It makes your egg salad runny if you add too much liquid. Don’t worry; you will still get the tangy punch of flavor from the relish.
  • Add all the ingredients; Miracle Whip, mustard, relish, salt and pepper, (mince the parsley if using), and gently fold everything together.

That’s it! I told you it was easy.




  • This works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • This also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread, (either French bread or baguette, sliced thin), then adding a piece of lettuce, top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack.

Related recipes: THE BEST FRENCH TOASTPULLED PORK SANDWICHES GRILLED CHICKEN AND PEAR SALADBLACKBERRY-BACON GRILLED CHEESESOUTHWEST CLUB WRAPS

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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Ingredients


  • 6 hard boiled eggs
  • 4 tablespoons Miracle Whip
  • 2 teaspoons yellow mustard
  • 2 tablespoon sweet relish
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh minced parsley, (optional)
  • paprika for garnish, (optional)

Instructions


Boil 6 eggs, (*see notes below), peel and chop.
Measure out the 2 tablespoons of relish and drain off any excess liquid.
Add all the ingredients to the chopped eggs and gently fold together. Taste and add more salt if needed.
Serve in a standard sandwich, an open-faced sandwich, or serve with crackers.
Store in an air-tight container for up to 3 days.

Tips

  • This works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • This also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread, (either French bread or baguette, sliced thin), then adding a piece of lettuce, top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack. How to Boil the Perfect Egg:
  • Step 1: Place eggs in the bottom of a saucepan.
  • Step 2: Fill the pan with cold water, 1 inch above the eggs.
  • Step 3: Bring the water to a rapid boil on the stovetop over high heat.
  • Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.
  • Step 5: Fill a large bowl with ice and water.
  • Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool for about 10 minutes.
  • Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.
The Joy-Filled Kitchen
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