Looking for a classic egg salad recipe? You found it! This easy egg salad takes just minutes to make.
Start off with my perfect hard boiled eggs. They come out perfectly cooked every time! It’s such a reliable recipe, it even made it in The Rose Table Cookbook. Then whisk mayonnaise – okay, trade secret here: I actually used half Greek yogurt, half mayonnaise and it was perfect – with some pickle delish (dill, NOT sweet), Dijon mustard, and white wine vinegar. Season with salt, pepper, and paprika to taste then stir in a little fresh dill. So easy!
This egg salad will keep for several days in the fridge and makes about four sandwiches. Plus, this recipe easily doubles. If you can’t find champagne vinegar, white wine vinegar is the next best thing.
Classic Egg Salad
6 eggs, hard boiled (recipe follows)
1/4 cup mayonnaise
1 Tbsp pickle relish
1 tsp Dijon mustard
3/4 tsp white wine vinegar
1 Tbsp Fresh dill
Salt, pepper, paprika to taste
- Dice hard boiled eggs, then mix well with remaining ingredients, adjusting the seasoning as needed.
6 large eggs (at least a week old!)
- Carefully set eggs in a saucepan and cover with cold water. Place pan on stove and bring to a boil. When water begins to boil, cover pan with lid and remove from heat. Set a timer for 22 minutes.
- Prepare ice bath by filling a medium sized bowl with ice and water. Right when the timer goes off, remove eggs from saucepan with a slotted spoon and plunge into ice bath. Let sit in ice bath for about fifteen minutes, then remove and refrigerate or turn into deviled eggs!