Classic Egg Salad

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We have a mixed flock of backyard egg laying chickens. Which means that every so often we get an over abundance of eggs. It goes in waves with the seasons and with the types of meals we are making around the house. Every time we fill up both of our egg containers (about 4 dozen), I turn to this Classic Egg Salad recipe to use them up in a very delicious dish. I call it a classic because it really does pull in the traditional flavors of mayonnaise, mustard, pickles, dill and paprika.

Classic Egg Salad

I like for my food to have different textures – so for a great crunch I add in red onion and celery. When you are chopping the vegetables up, you can make them bigger or smaller based on your preference. The real key is that you need to keep them the same size as each other. Which should also be relatively close to the same size as you chopped the egg whites. If you do not want to add both the celery and red onion, I would advise that you do add at least one of them. The crunch is a key part of this egg salad. In the past, I have also used bell peppers, radishes, and carrots in turn. You will notice I use Sweet Relish – but my hubs prefers a dill relish. Either will work, you just don’t want omit it because you need the vinegar from it.

Classic Egg Salad

When I serve this, I usually just have it with a piece of toasted bread. My husband and oldest son prefers a proper sandwich. And the youngest son just eats it with a spoon. When it comes to bread choices, most recently I am loving a Dill Rye that I found from Oroweat. Rye with egg salad is so super good. I also love a nice hearty multigrain bread. It is yummy on a croissant or bagel too. I have also eaten using halved sweet peppers as a sort of chip – that was fun!

Classic Egg Salad

Eggs are an eggscellent (I had to do it!) source of protein – so they are really great for growing teens. They also have great amounts of B vitamins and Vitamin D. So having eggs at least once a week is a must for our brood.

Classic Egg Salad

Now Let’s Get Cookin’!

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Classic Egg Salad

The classic egg salad is loaded with a flavorful dressing and the crunch of fresh red onions and celery
Course Salad, Side Dish
Cuisine American, Southern
Keyword boiled eggs, celery, dill, egg, egg recipes, egg salad, eggs, mayo, red onion, sweet relish
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Servings 6

Ingredients

  • 12 Large Eggs
  • cup Mayonnaise
  • 3 Celery Sticks chopped
  • ¼ Medium Red Onion chopped

Dressing

  • cup Mustard
  • ¼ cup Sweet Relish
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Pepper
  • 1 tsp Parika
  • 1 tsp Dill

Instructions

  • Start water boiling. Once at a full rolling boil, gently add eggs. Let boil for 20 minutes.
  • Remove eggs to an ice bath (half ice, half cold water). Let cool for at least 30 minutes (up to 24hrs).
  • Remove shells. Cut in half and remove the yolk to a separate bowl. Chop up whites into small pieces and place in a larger bowl. Add red onion and celery to whites.
  • Using the back of a fork, break up the yolks as much as you can. Add remaining ingredients and stir until thoroughly combined. Add to chopped egg white mixture.
  • Serve right away or store in an airtight container in the refrigerator for up to 3 days.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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10 thoughts on “Classic Egg Salad

  1. EsmeSalon – I help Entrepreneurs | Innovators | Bloggers & Home Chefs, so please check around and let me know if I can assist in any way. We have a weekly InLinkz party, and it’s free to join, so I hope to meet you there!
    EsmeSalon says:

    Lovely, I love this classic egg salad you have. I think I need to make this for tomorrow. Thanks for reminding me of this one.

  2. Egg salad is the treat picnic lunch for our Yellowstone adventures but I don’t have a go-to recipe. I’m so looking forward to trying this one out and I’m glad to have found you. Visiting from The Happy Now this morning.

  3. cgarrett08tx – TX – Christy has three children. She has over 25 years of parenting experience, including parenting as a young mom and a single parent. When she isn't writing, you can find her coloring, playing Candy Crush, and listening to Taylor Swift.
    Christy Garrett says:

    I haven’t had egg salad in a long time. I’ll have to make some and put it on French bread.

  4. Donna Reidland – I'm a wife, mother, grandmother, writer, and Biblical counselor. I love sharing God's truth, hopefully in ways that will help you in your walk with God. I'm certified through the Association of Certified Biblical Counselors, but mostly I'm just a sister in Christ. To read more about me visit my "about me" page. My story may surprise you.
    Donna Reidland says:

    I love egg salad and deviled eggs. And they are such a good use of all the leftover decorated eggs.

  5. I love egg salad, it reminds me of growing up and spending time with my grandma, she used to make it all of the time. Thank you for sharing Estelle.

  6. YUM, looks good. Thanks so much for linking up at the #UnlimitedLinkParty 107. Shared.

  7. The egg salad is so creamy, I can imagine how great it taste! Thanks so much for sharing and dropping by our linkup party at Fiesta Friday #479. Hope to see you soon again! Pauline @ Beautifulvoyager.com

  8. We sure have enjoyed featuring your awesome post on Full Plate Thursday, 636 this week. Thanks so much for sharing with us and hope that you will come back to see us soon!
    Miz Helen

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