Serves 4
169 cal · 35 min
Egg Salad
Recipe GLPR395dc88e4ae48f
A classic, creamy egg salad made with tender hard-boiled eggs combined with tangy pickle relish, sharp mustard, and smooth mayonnaise. Perfect for sandwiches, on crackers, or served over greens.
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Ingredients
4 large eggs
2 teaspoons pickle relish
½ teaspoon salt
1 teaspoon mustard
¼ cup mayonnaise
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Place the 4 eggs in a single layer in a saucepan and cover completely with cold water.
Bring the water to a gentle simmer over medium heat and continue simmering for 20 minutes to hard-boil the eggs.
Remove the pan from heat and immediately transfer the eggs to a bowl of ice water or cold running water. Once cooled slightly, transfer to the refrigerator for at least 10 minutes to chill completely, which makes peeling easier.
Gently peel the cooled eggs under cool running water, starting from the wider end where the air pocket is located. Finely chop the peeled eggs into small, even pieces.
In a medium mixing bowl, combine the chopped eggs, pickle relish, salt, mustard, and mayonnaise. Stir gently until all ingredients are evenly distributed and the mixture reaches a creamy, cohesive consistency. Serve immediately or refrigerate until ready to use.
