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!

Course Salad

Prep Time 10

Cook Time 12

Servings servings

Ingredients

6 hard-boiled eggs
4 tablespoons Miracle Whip
2 teaspoons yellow mustard
2 tablespoons 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.

Notes

This recipe 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 add a piece of lettuce and 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 them 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.