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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Comments
  • Em Em on Apr 07, 2021

    In step 1, do you need to peel them before you peal them? (-:

  • Jan Carpenter Jan Carpenter on Apr 07, 2021

    Er, it's an egg sandwich - most of us don't need a recipe....


    • Suz25301818 Suz25301818 on Aug 25, 2023

      why say something like that? Someone that's never made it, doesn't cook, wants to see interesting additions to try or just wants to get measurements might appreciate a written recipe. So glad YOU don't need one, but others may !!!!

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