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My Favorite Egg Salad


Pickle relish and pickles are sure to give your egg salad a great taste. This is my favorite egg salad recipe, it's sure to become yours too. Easy breezy to make.

  • 4 hard boiled eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoon prepared yellow mustard
  • 2 teaspoons rice vinegar, cider vinegar or leftover pickle juice
  • 1 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1 stalk celery, minced
  • 2 teaspoons pickle relish
  • Paprika
  1. Hard-boil eggs at least 15 minutes.
  2. Run under cold water and peel.
  3. Place eggs in a bowl and smash with a fork until chopped up.
  4. Add all ingredients, except paprika, including salt to taste.
  5. Mix well, chill for at least 5 minutes and spoon on pieces of bread, toast, lettuce leaves, combination salad or crackers.
  6. Sprinkle with paprika.


For more great picnic recipes, be sure to read How to Have a Great Picnic with the 15 Best Picnic Recipes.

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Reviews More Reviews

May 14, 2012

I use the leftover eggs from Easter in my egg salad sandwiches...we call them "Easter Egg sandwiches", because sometimes the color seeps into the shell and colors the white of the egg. :)


Apr 23, 2012

I have made this particular recipe for about forty years now, and it is still a favourite with everyone! Sometimes, I don't put in the celery, sometimes the paprika doesn't make it, I ALWAYS use pickle juice, and it is ALWAYS wonderful egg salad! I find it's even better on toasted bread, with an addition of lettuce leaves for some crunch. Nom nom, nom!


12 Ratings

Apr 23, 2012

I make a similar one but I use pickled eggs. Awesome


Feb 16, 2012

I believe @Beth Trent was just offering a suggestion for an addition to the recipe. The recipe above does not call for cream cheese, but Beth suggests it for those who are interested. Hope that clears up any confusion!


Feb 15, 2012

I think y'all are confused or reading another recipe or something...there is NO mention of cream cheese in this recipe!


Feb 15, 2012

It doesn't say and neither did Beth --My guess is it would be 3 to 4 ounces of cream cheese, with this amount of eggs and other ingredients..Of course you could use what your taste calls for, I would..Or leave it out for less calories..


Feb 15, 2012

Am I out of my mind? I don't see cream cheese in the ingredients that reviewers are asking about.


May 1, 2011

Beth, what size box of cream cheese do you add to the egg salad?? This sounds great and I love cream cheese..Thanks for a great recipe.


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