Classic Egg Salad is not a fancy recipe, nor is it new, but it's always nice to have some in the fridge to snack on or make a quick sandwich.
This recipe is from my Grandmother- she'd make a big batch and when anyone got hungry, they could just help themselves to this yummy treat!
This classic Southern salad is creamy and tangy, and ready in less than 30 minutes! In fact, you probably already have the ingredients in your fridge! If you prefer a creamier version, feel free to add more mayonnaise.
The trickiest part of egg salad is boiling the eggs so they don't have a nasty green ring around them. There are a couple of ways to cook the perfect boiled egg.
One of the most important things in making perfect boiled eggs is to use fresh eggs. The second critical step is to remove the eggs from the hot water and immediately place them in a cold ice bath. The cold water stops the eggs from cooking and prevents the nasty green ring.
There are many variations of this quick and easy recipe. Some recipes called for chopped celery, some use Miracle Whip instead of mayonnaise, and so on. This recipe uses celery salt and dill pickle relish, however, if you don't have either, simply use celery, salt and a chopped dill pickle or chopped green olives.
Another variation is to add a little mustard. Some recipes call for yellow mustard, others may recommend whole grain or Dijon mustard...it's really up to you! If you like a little heat in your egg salad, add a little smoky paprika or cayenne!
How long can I store egg salad?
When properly stored, this will last up to 5 days in the fridge, however, I personally don't keep foods past 3 days.
Egg salad on an avocado is a nice change of pace! You might also consider serving it with celery sticks and carrots. Or, serve it over a fresh tomato.
Most of us who grew up eating egg salad sandwiches are familiar with just putting it between two pieces of white bread:) Healthier options are out there, now...whole grain, carb-free and gluten-free breads or tortillas.
Classic Egg Salad
- 1 dozen hard boiled eggs (see notes on how to cook eggs)
- ½ cup mayonnaise
- ¼ teaspoon white vinegar
- 1 teaspoon celery salt
- 1 teaspoon yellow mustard
- 1 tablespoon dill relish (drained) or one dill pickle, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons minced green onion
- While eggs are cooking, combine all ingredients in a large bowl
- Add chopped eggs to mixture; combine well
- Refrigerate if not serving immediately
Hot Start MethodsMethod 1: Simmering
- Bring water to boil
- Add eggs to water
- Turn down heat to simmering (where a few bubbles form on the bottom and rise gently, but barely get to the surface) NOTE: this works great on a gas stove, but when using an electric stove, gently lift the pan above the burner, turn it to simmer temperature, wait a few seconds then return pan to stove.
- Simmer eggs 12-15 minutes
Cold Start Method
- Place eggs in a pan with enough cold water to cover them by about one inch.
- Bring water to boil
- Once boiling, reduce heat to simmer for 10 minutes