Easy Egg Salad Recipe

Course Appetizer, Main Course, Sandwich

Cuisine American, Southern

Keyword easy-egg-salad-recipe, egg-salad-recipes

Prep Time 20

Cook Time 10

Chill time 4

Total Time 4 30

Servings servings

Calories 208kcal

Place eggs in a large saucepan in a single layer and cover with cold water. Bring to a rolling boil for 2 minutes, then cover with a lid and turn off the heat. Let stand for 10-15 minutes.
Meanwhile, in a medium size mixing bowl whisk together mayonnaise, mustard, salt, black pepper, granulated garlic and dill.
Drain eggs and run under cold water. Once they've cooled enough to easily handle, peel and slice in half lengthwise.
Use a spoon to remove egg yolks to a shallow bowl or plate. Mash egg yolks with a fork.
Finely chop egg whites using a sharp knife. Transfer yolks and whites to the medium bowl. Add celery, green onion and dill pickles (or relish). Stir to combine.
Taste and adjust salt and pepper. Cover and cool completely for at least 2-4 hours then enjoy on bread, croissants or rolls.

Half Recipe - If you'd like to make a half batch or if you'd like to use more than a full dozen of eggs, you most certainly can. All of the ingredients can easily be adapted to your taste.
Mayonnaise - You can use the same amount of light mayonnaise to lighten the calories a bit. You can also adapt the amounts using extra mustard and less mayonnaise, if that's your preference.
Spice - You could add a few dashes of hot sauce for more heat.
Mustard - You can use yellow mustard, whole grain mustard or Dijon mustard in this recipe. I've also used honey mustard before for a hint of sweetness. Use horseradish mustard for a little spice.
Pickles - Dill pickles or dill pickle relish will lend a more savory flavor to the egg salad. Sweet pickle relish or chopped bread and butter pickles will add a slight sweet flavor. It's perfectly acceptable to adapt this recipe based on your personal preference.