Classic Egg Salad

A plate with an egg salad sandwich on white bread, next to a small bowl filled with fresh blueberries and raspberries.

Course: Main Course

Cuisine: American

Keyword: egg salad, Lunch

Prep Time: 8

Servings: servings

Calories: 109kcal

Simple and delicious meal that reminds me of coming home for lunch from school

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Equipment

Ingredients

6 hard boiled eggs
1 tbsp yellow mustard
1 tbsp dill relish
1/4-1/2 cup mayonnaise

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Instructions

Use a egg chopper or knife to dice the eggs into small pieces and put into bowl
Add the mustard, relish, and mayonnaise to the diced eggs. Mix together until well combined.
See Notes:

Notes

Mayonnaise: I only use about 1/4 cup but you can use more if you want a creamer salad.

Relish: I love dill relish but you can use sweet if you prefer.

Mustard: I'm old fashioned about my egg salad and use yellow mustard, you can use dijon to give it a more elevated taste.

Celery: Some people like to add diced celery to their egg salad for a crunch.

I put my egg salad in the refrigerator to cool if I can wait that long. It seems to get better if it sits for a day. Egg salad will stay good for 4-5 days in the refrigerator. Mine never lasts that long :)

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