CLASSIC EGG SALAD

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!

Ever year around 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, 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 to runny if you add to 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.

Classic Egg Salad

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!
0 from 0 votes
Prep Time 10 mins
Cook Time 12 mins
Course Salad
Servings 4 servings

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), peal 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.

Notes

  • 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, 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.
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