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chicken salad chick egg salad recipe

Egg Salad Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp yellow mustard
  • 1 tbsp sweet pickle relish
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp finely diced celery
  • Paprika for garnish

Method
 

  1. Bring a saucepan of water to a boil, add the 6 eggs, and simmer for 12 minutes, then transfer to an ice bath for 10 minutes.
  2. Peel and chop the cooled eggs into rough 1/2-inch chunks on a cutting board.
  3. Stir together the 3 tbsp mayonnaise, 1 tsp yellow mustard, 1 tbsp sweet pickle relish, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl until smooth.
  4. Add the chopped eggs and 1 tbsp finely diced celery to the dressing and fold gently until combined, then spoon into a serving bowl and dust the top with paprika.

Notes

This recipe works best with eggs that are a few days old rather than very fresh, since older eggs peel more easily. If you have time, chill the finished salad for 30 minutes before serving. It holds for 4 days in the fridge, so it is a reasonable thing to make on Sunday for the week ahead.