Egg Salad

Homemade Egg Salad is an easy, delicious recipe to know. This simple egg salad recipe calls for 5 ingredients and makes an excellent egg salad sandwich. Whether you're using leftover Easter eggs or simply hard boiling eggs to make it, this lunch recipe is the perfect balance of creamy, savory and a little sweet.

Prep Time 5

Cook Time 8

Chilling Time 1

Total Time 1 13

Servings servings

Calories 305kcal

Ingredients

5 hard boiled eggs
1 tablespoon sweet pickle juice
1 tablespoon Greek yogurt
1 tablespoon mayonnaise
1 sweet pickle chopped
Kosher salt and black pepper to taste

Instructions

If you haven't already, hard boil the eggs.
When the eggs have finished cooking, dunk them in an ice bath, and let cool until you can handle them without burning your fingers.
Peel the eggs.
Chop the hard boiled eggs.
In a medium bowl, combine the the pickle juice, Greek yogurt and mayonnaise. Whisk together until smooth.
Chop up the pickle, and add it to the mixture, stirring until combined.
Taste the mixture. Season with salt and pepper.
Add the chopped eggs to the wet ingredients, stirring gently to combine. Do not stir vigorously, as you want the eggs to keep some of their texture.
Chill, and then enjoy!

Notes

Technically, you don't have to chill the egg salad before eating. I just really like mine cold. ;)
Use old eggs. Did you know that older eggs peel more easily? If you're planning to make egg salad, consider purchasing your eggs a week early. They'll keep in the fridge.

How to store: Keep in an airtight container in the fridge for up for 4 days.
Make your egg salad sandwich with the toppings you love, whether that's romaine, red onions, tomatoes or anything else.
Swap out the ingredients to your pantry and tastebuds. If you don't love mayonnaise, use Greek yogurt instead. Don't have yogurt? You can use all mayo!

Nutrition