My Favorite Egg Salad

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.


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


  • 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.

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This is an interesting way to make egg salad...I think I've ever heard of using pickles, vinegar, pickle juice or mustard as an option before. What's the vinegar and pickle juice for? Celery really tastes good in egg salad, I love the texture it gives. The only thing I think I would add to this recipe is some finely diced onion and maybe a little cilantro....parsley would be nice too.

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. :)

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!

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

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!

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

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..

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

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.

@Johnsen: Thanks for the extra seasoning recommendations! -- Editors of RecipeLion

just okay. added dijon mustard, pepper.

Beth do you add the rest of the ingredients to your moms recipe or just the ones that you listed thanks I love cream cheese and this sounds so good.

Try adding a box of philly cream cheese to the eggs, celery, onion, mayo or miracle whip ( your choice ) salt and pepper to taste. Chill till cool, serve on bread or crackers of choice. This is my mothers recipe and always requested at family gatherings, or carry in dinners.


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