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!
Prep Time 10minutes
Cook Time 12minutes
¼teaspoonsalt,or more to taste
1tablespoon fresh minced parsley, (optional)
paprika for garnish,(optional)
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.
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.