Haters of mayonnaise, rejoice! This egg salad recipe uses very little mayo, instead allowing other flavors to compliment the eggs, while keeping it moist. This is a staple sandwich filling that is made weekly at our house. We use Sweet Relish, which has earned the praises of our Amish friends, but dill relish can definitely be used. It’s all a matter of preference.

Cooking the eggs properly is key. Overcooking, resulting in greenish yolks, makes the salad dry. Undercooking the eggs makes for a goopy mess. We never add extra sugar or salt. The relish and mayo create a perfect balance while the mustard adds a subtle tanginess. Normally I’d never suggest using a low-fat mayonnaise (gross) but Aldi for the win! Their brand of mayo using olive oil is a pantry staple in this household.

I’d recommend storing the egg salad in a container with a tight lid. Otherwise your fridge will smell like, well you know, like The Hubby’s favorite scene from Blazing Saddles. Good ole Mel Brooks. Nobody makes movies like Mel Brooks did!

Egg Salad

Haters of mayonnaise, rejoice! This recipe uses very little mayo, instead allowing other flavors to compliment the eggs, while keeping it moist.

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Course Breakfast, Main Course, Salad, Snack

Cuisine American

Servings 6

Ingredients

  

• 10 eggs
• 1/4 cup mayonnaise
• 2 tsp mustard
• 1/2 cup sweet relish

Instructions

 

• Bring water to a boil. Add the eggs slowly one at a time. Cover and bring the water back to a boil. Reduce heat to allow a gentle boil, for 10 minutes. Water should cover the eggs by about an inch.
• Drain the water from the eggs and immediately place eggs in a bowl of ice water. Let cool off for about 10-15 minutes.
• Peel the eggs. *See note below for tips on how to easily peel eggs* Rinse any bits of shell off and place in a bowl.
• Using a fork or pastry blender, mash the eggs into little pieces.
• Add mayonnaise, mustard and relish. Mix until well combined. Enjoy!

Notes

*Tips for easy-peeling eggs*

-Older eggs peel better. This is where I prefer the grocery store eggs to the fresh ones I buy from neighbors.

-Putting the eggs into already-boiling water, then an icy plunge immediately after, has been my foolproof, go-to method for years. I’ve tried starting the eggs in room temp water, baking them and other methods. Nothing ever worked as well as this.

-Tap the egg on the top and bottom against the countertop, then roll the egg on its side, putting pressure with the palm of your hand. Breaking the shell all over. It should easily slide off. If you meet resistance and it starts coming off in chunks, find the eggshell membrane (clear film just under the eggshell) and try getting your finger under it. The shell will stick to the membrane and you’ll be less likely to take chunks of cooked eggs whites with the shell. 

-Don’t overcook your eggs. That greenish tint on the yolk means you overcooked them. 

Keyword egg salad, eggs, sandwich