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A twist added to grandma’s award-winning ingredients, this is truly the Best Egg Salad Recipe EVER. Quick, easy, and positively delicious!
I have to tell you, my family LOVES egg salad. They get so excited when spring comes and we seem to make it over and over again.
Not sure why we don’t do it more frequently during the cooler months, but once the weather starts getting nice, it is certainly our “go-to” for easy meals and it is SO GOOD!
**Try this with our homemade mayonnaise recipe!
This recipe is one that we have been making for a couple of decades now but a version of it has been in the family for much longer than that.
When we first got married we were blessed to have some family recipes passed down to us. But like we always do, we added our own twist to this one after making the traditional one a few times.
I have to say, I love them both – but this one is HANDS DOWN the best egg salad I have ever had. So so delicious!
Before you get started – don’t forget to check out my Hard Boiled Egg Recipe. I have instructions for how to make them on the stovetop, in the pressure cooker, and in the air fryer. They turn out PERFECTLY every time!
egg salad
Here are some commonly asked questions
Can I use a mayo substitute?
You can use any type of mayonnaise or miracle whip if you like. Keep in mind that the sweetness of the miracle whip will definitely change the overall flavor of the egg salad.
So I would recommend trying it with mayo first so you know what the original recipe tastes like before adapting it.
What is the best way to store leftover egg salad?
Just keep it refrigerated for up to 4 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
More Great Side Salad Recipes
German Potato Salad
Green Pea Salad
Macaroni Salad
Bacon Ranch Potato Salad
Tuna Salad with Egg
Avocado Chicken Salad
egg salad recipe
HOW DO YOU MAKE EGG SALAD?
- Combine the eggs, mayonnaise, mustard, relish, minced garlic, minced onions, salt, and pepper in a large bowl.
- Using a fork, mash and mix the eggs with the other ingredients until fully incorporated and the eggs have been broken down to the size and texture you prefer. Some people like large chunks of eggs while some like it more finely mixed. Bother are fine.
- Once fully combined, refrigerate until ready to serve.
How to tell if eggs are fresh
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
- If it stays at the bottom – it is good.
- If it sort of hovers halfway between the bottom and the top of the water – it’s on the way to going bad and should be used immediately.
- NOW – if the egg floats – that means the air bubble has formed and the egg is no longer safe to eat and should be tossed out.
classic egg salad
Egg Salad Ingredients
- hard-boiled eggs
- drained pickle relish(we use dill but you can also use sweet)
- minced garlic
- mustard
- mayo
- minced onions
- salt
- pepper
Can this recipe be doubled?
You can, the key is having a lot of hard-boiled eggs. So if you already have 36 already ready to go – then the rest of the recipe shouldn’t take any longer to make than the original.
easy egg salad
EGG SIZE EQUIVALENTS
Eggs
- 4 Extra Large or Jumbo Egg = 1 cup
- 1 Large Egg = 4 tablespoons liquid egg product
Egg Whites
- 6 Extra Large Egg Whites = 1 cup
- 1 Extra Large Egg White = 2 extra-large egg yolks (in volume)
- 1 Large Egg White = 2 tablespoons
- 8 to 10 Large Egg Whites = 1 cup
- 1 Large Egg White = 2 tablespoons liquid egg product
Egg Yolks
- 12 Extra Large Egg Yolks = 1 cup
- 1 Large Egg Yolk = 1 tablespoon
- 12 to 16 Large Egg Yolks = 1 cup
The size of the eggs won’t really matter if you are making something like an egg wash, or sometimes even scrambled eggs – for those types of recipes, size doesn’t matter and you can use what you have on hand.
When it does matter is when we are baking (things like cakes and cookies) and volume is key to the perfect end result in the recipe.
Products I love when making egg salad…
This egg salad recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand
OR maybe you have never made egg salad before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this recipe.
- mayonnaise
- mustard
- pickle relish
- minced garlic
- minced onions
- salt
- pepper
- mixing bowl
egg salad sandwich
If you love this Easy Egg Salad recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
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Other Egg-based Breakfast and Brunch Dishes
Overnight Breakfast Casserole
Huevos Rancheros
Hashbrown Breakfast Casserole
Ham and Cheese Quiche
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Rate this Recipe
Best Egg Salad Recipe
Course dinner, Side Dish, Snack
Servings: 8
A twist added to grandma’s award-winning ingredients, this is truly the Best Egg Salad Recipe EVER. Quick, easy, and positively delicious!
Prep Time 5 minutes mins
Total Time 5 minutes mins
Ingredients
- 18 hard-boiled eggs – peeled and halved
- 1 cup mayonnaise
- ⅓ cup mustard
- 2 tbsp drained pickle relish we use dill but you can also use sweet
- 1 tbsp minced garlic
- 1 tbsp minced onions
- 1 tsp salt
- 1 tsp pepper
Instructions
Combine the eggs, mayonnaise, mustard, relish, minced garlic, minced onions, salt, and pepper in a large bowl.
Using a fork, mash and mix the eggs with the other ingredients until fully incorporated and the eggs have been broken down to the size and texture you prefer. Some people like large chunks of eggs while some like it more finely mixed. Bother are fine.
Once fully combined, refrigerate until ready to serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Reader Interactions
Doris Danforth says
I changed it from minced garlic and onion to powered since it was what I had on hand plus I push my eggs through a cookie rack .Reply
Lisa Priddy says
It doesn’t say how much of each ingredient to use. Can you provide the amounts needed for each ingredient? Thank you.
Reply
Lisa Priddy says
Sorry, I over looked it. Found it and can’t wait to make it. It looks delicious! Hope it taste as good as it looks.
Reply
Renée says
My whole family loved this recipe! I did added some chopped up baby dill pickles to it,Reply
Nancy Soderquist says
Love this as the classic and your recommendation to make it as is before making modification (although I had to add chopped celery😀).It’s delicious and similar to how I remember my mother-in-law’s.
One suggestion – since eggs vary so much in size (I used sizable duck eggs) it would be great to see the recipe reference chopped eggs by cups rather than units.
Thanks!
Reply
Gina Kleinworth says
My apologies. I had an egg size conversion chart in that post for this reason. Somehow when I did my site update it was stripped from the post. I have re-added it.
Diane Parker says
I used pickle relish, a small squirt of Dijon mustard and salt and pepper….it was delish. I eliminated the garlic because I wanted to taste egg salad…. maybe it’s just me but I didn’t think garlic belonged in egg salad….Reply
Laurie Baker says
This is the best Egg Salad recipe I’ve ever seen and it’s so easy to make.Reply
len says
wheres the chopped green olives ,dar
Reply
Gina Kleinworth says
not part of this recipe.
Audrey Gillis says
This looks delicious 😋. What can I do if I don’t wanna make it with 18 eggs? That’s expensive for me. I’d like to use 3. What’s the conversion ratio for the rest of the recipe? Thank you! It looks so yummy! Can’t wait to try!
Reply
Gina Kleinworth says
Well – I have never made it with just 3, so I really can’t say for sure. Since we have a large family and many mouths to feed, a small batch was never an option. Since this is 18 eggs and you want to use 3 – simple math calculates that you’d have to divide the ingredients by 6.
Janerpie says
Perfection! Thank you.Reply
Kelly says
Could the eggs be scrambled in larger curds with a little cheddar (your choice) cheese, cooled then continue with the recipe? Has anyone ever tried that? Kelly
Reply
Gina Kleinworth says
I have not personally tried it – so I can’t say what it would turn out like. The texture would certainly be different and you wouldn’t get the flavors of the hard boiled egg whites with the yolk pieces. Even though it is the same ingredient, the different ways of cooking the eggs does give them quite different flavors in the end. If you give it a try, please let me know.
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