Homestyle egg salad takes a handful of simple ingredients and makes a creamy and delicious egg salad sandwich filling. It’s cheap, filling, and great for any season. This is one recipe you’ll come back to time and time again.
Hands up if you’re always on the lookout for tasty and budget friendly meal ideas! Might I introduce you to Grandma’s old-fashioned egg salad? She knew how to stretch her dollar and this recipe is a perfect example. Egg salad is a timeless classic that’s perfect for anytime of year, but is especially great for using up those leftover hard boiled eggs around Easter time.
Need to use up some hard boiled eggs? Try these recipes next:
Egg salad sandwiches are simple and take just a few minutes to throw together, but are perfect for many occasions:
- Picnics and backyard bbq’s
- Work and school lunches
- Baby and bridal showers
- Church potlucks and family reunions
Getting perfectly cooked hard boiled eggs every time.
Have you ever cooked hard boiled eggs and had a terrible time getting them perfectly cooked? Me too! Why are the simplest things the hardest? For this recipe you’ll find classic stove top instructions in the recipe for cooking hard boiled eggs, but if that doesn’t work out for you head over to my post all about cooking perfect hard boiled eggs and find out how to cook them 5 different ways with appliances you probably have on hand; stove top, oven, instant pot, air fryer and slow cooker. My favorite is in the instant pot. They peel effortlessly. You’ll also find tips for troubleshooting and where things might have gone wrong.
A lot of egg salad recipes are bland and one note: mayo overload! The perfect egg salad recipe should be creamy, tangy and full of fresh flavors that accentuate the eggs, not over power them. My secret ingredients for making egg salad tangy and full of flavor are apple cider vinegar and fresh dill. These two ingredients combined with the other classic egg salad ingredients really kick this recipe up a notch.
A tip for the easiest way to chop eggs for egg salad:
Use a pastry blender to easily and uniformly chop hard boiled eggs for egg salad! Just throw them a bowl and smash. It takes a fraction of the time and is way less mess.
Did your egg salad turn runny? I hate it when that happens
Here’s a few things you can do to keep your egg salad from getting watery.
- Use precise measurements. I know that most people don’t measure out the mayo and mustard and stuff for egg salad and just go by how it looks. It’s easy to accidentally put in too much. So save yourself frustration and use your measuring spoons.
- Add a couple more eggs! Add a few more veggies. Too much dressing begs for more salad. Just toss in more chopped eggs, celery and onions.
- Add a spoonful of bread crumbs. I’m going to go out on a limb here and say it’s likely you’re making this into a sandwich or serving it on crackers. Simply stir in a spoonful of bread crumbs or cracker crumbs and no one will ever be the wiser!
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Homestyle Egg Salad
This homestyle egg salad recipe makes a sandwich filling that is tangy, creamy and full of flavor, not to mention budget friendly!
Ingredients
- 8 eggs
- 1/4 cup mayo
- 1/4 cup finely diced celery
- 2 tablespoons minced red onion or sliced green onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped fresh dill
- 2 teaspoons yellow mustard
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the eggs in the bottom of a sauce pan and cover until submerged with about an inch of water.
- Bring the eggs to a full rolling boil. As soon as it comes to a full boil, place a lid on the sauce pan and turn the burner off. Let the eggs sit in the hot water for about 10 minutes.
- Then remove the eggs from the hot water and place them in a bowl covered with ice cubes until the eggs are cool to the touch.
- Peel the eggs starting with wide end first for the easiest peeling.
- Roughly chop the eggs and place them in a bowl. Add the rest of the ingredients and mix well.
- Chill until ready to use.
Notes
This egg salad will keep for several days in a tightly covered container in the refrigerator, however it has the best flavor the day it is made as the flavors tend to blend and mellow. If you make this recipe ahead of time, be sure to taste it before serving and adjust the seasoning as needed.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 378mgSodium: 457mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 13g
The Accidental Happy Baker is not a dietician or nutritionist, and any nutritional information shared is an estimate provided by Nutritionix. If calorie count and other nutritional values are important to you, we recommend running the ingredients through the nutritional calculator of your preference Calories can vary quite a bit depending on which brands were used.
