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!
Servings: 4
Calories: 256kcal
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.
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 5g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 378mg | Sodium: 457mg | Fiber: 1g | Sugar: 4g