Tuesday, January 18, 2011

Egg Salad

Egg salad is one of those "love it or hate it" sandwich fillings. Personally, I love it. I hate seeing egg salad sold prepackaged in grocery store delis when it's incredibly easy to make at home. It's a great way to use up boiled eggs and is a welcome break from lunchmeat sandwiches or pb&j's. 

I didn't feel that egg salad needed a recipe, but I have had several people ask me how to make it. So, here it is! 

Egg Salad

6 hard-boiled eggs (see this post on how to boil eggs)
1 Tbsp dill relish (you can also use sweet relish)
1 Tbsp Dijon mustard
1/4 - 1/2 cup mayonnaise
1/4 tsp Old Bay seasoning
Salt & pepper to taste

Peel the hard-boiled eggs and roughly chop both the white and the yolk. 

Add the relish, mustard, mayonnaise (start with 1/4 cup and add more if needed), Old Bay seasoning, salt and pepper. You can use plain yellow mustard instead of Dijon; I simply used Dijon since it's what I had. 

I made a huge mistake here and ended up adding 1/2 cup mayonnaise instead of starting with 1/4 cup.

Gently fold all of the ingredients together to combine well. Add additional mayonnaise or seasoning if needed. Serve on sandwich bread.

Thank goodness I actually like mayonnaise.


  1. I looooove egg salad!!! Love love love it. And I'm totally with you up to the relish part. I'm a no-relish salad person. I know folks who use it in their potato salad, too. No thank you!

  2. I've made this salad without relish as well (I was out and didn't want to have to make a special trip to the store), and it was every bit as delicious!