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Egg Salad

A classic Egg Salad combines creamy textures with zingy notes of mustard and pickle relish, perfect for sandwiches or snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Light Meal, Lunch, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 large large eggs These eggs will serve as the star of your dish.
  • ½ cup mayonnaise Adds creaminess and richness, binding everything together.
  • 1 tablespoon pickle relish Provides a tangy crunch.
  • 1 teaspoon yellow mustard Imparts a slight bite and depth.
  • ¼ teaspoon paprika Adds a hint of smokiness.
  • ¼ teaspoon salt Enhances and balances flavors.
  • ¼ teaspoon pepper Adds warmth and a subtle kick.

Method
 

Boiling the Eggs
  1. Carefully add the 7 large eggs to a medium pot and cover them with water.
  2. Heat over medium-high heat and bring to a boil.
  3. Once boiling, cook the eggs for exactly 3 minutes.
  4. Place a lid on the pot, remove from heat, and let sit covered for 15 minutes.
Ice Bath
  1. Remove the eggs from the pot and place them in a bowl of ice water for 5-10 minutes.
Peeling the Eggs
  1. Gently tap each egg on the counter and peel them using a spoon.
Chopping the Eggs
  1. Chop the peeled eggs into small bite-sized pieces.
Mixing the Ingredients
  1. Place the chopped eggs into a medium bowl and add mayonnaise, pickle relish, yellow mustard, paprika, salt, and pepper.
  2. Stir well to combine all ingredients.
Serving Suggestions
  1. Serve on bread, croissant, or lettuce. Enjoy with crackers or tortilla chips.

Notes

For an added twist, mix in chopped celery or onions. Use mayonnaise you enjoy for the best flavor.