Life wouldn’t be the same without …
Classic Egg Salad!
Eggs are satisfying.
They are full of protein to keep you going through the day, and a comfort food. Egg Salad sandwiches have been traded repeatedly throughout school history for the other kids PBJ, and it is the glorious filling in deviled eggs.
There are so many variations of Egg Salad from curried, seafood to even Eggless Egg Salad (what ?!?), but for me I always end up going back to the classic recipe and I am content.
You might find me eating the creamy Egg Salad on crackers or as part of one of my favorite Sandwiches, a Smoked Peppered Alaskan Salmon, Egg Salad and Roasted Red Peppers stacked on an everything or Asiago Cheese Bagel!
OH MAN! It’s so good.
This recipe is a great one to add to your child’s repertoire of yummy things to make, my kids love to help and gives them a great boost of “I can do it”. I just have to make sure that they don’t pulverize it by over mashing the eggs. Yes, it’s been done and we ended up having more of thick soup thing going on.
I love to enhance mine with SPICY extras. You can pimp it up with some hot sauce or diced chilies to liven it up a bit. I have my trusty bottle of Sriracha handy at all times and love it with this recipe. I found that if I really don’t want share my portion of yummy food, then all I have to do is douse my food in Sriracha – works every time. 🙂
Are you an Egg Salad kind of person? If so, you should give this a go and enjoy.
- 8 Eggs, hard boiled
- 1/3 cup Mayonnaise
- 1 - 2 tsp Dijon Mustard (or American if preferred)
- Salt and Pepper to taste
- 1/4 tsp Paprika
- 2 Spring Onions, chopped both white and some green
- 2 - 3 tsp Pickle Relish, optional (I prefer Dill Pickle Relish - can use chopped Gherkins or Sweet Pickle Relish if desired)
- Peel and clean Hard Boiled Eggs and place in a large bowl.
- Using a potato masher or back of fork, break up and mash eggs.
- Mix in Mayonnaise, Mustard, Relish (optional), chopped Spring Onions, Salt and Pepper to taste and Paprika.
- Mix until well blended, sprinkle with a little bit more Paprika over top to add color, then chill in refrigerator until ready to serve.
If you want to add a hint of heat, then replace the Paprika with Chili Powder and add to taste. Or you can diced red chilies or hot sauce to taste.Use the Egg Salad served simply with crackers, as the filling for deviled eggs or on your favorite sandwiches. My favorite sandwich: Spoon some Egg Salad on an everything or Asiago Cheese Bagel, top with your favorite smoked Salmon (I like the Smoked Peppered Alaskan Salmon) and top off with several julienned Roasted Red Peppers.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.