Prep 5 mins
Cook 0 mins
Use this for sandwiches or what have you. :) This is so simple I hesitate to post it, but then again, there are folks for every recipe and I know there are those who’ll appreciate the simplicity of this one. I prefer my egg salad not be sweet, so the recipe uses mayo and dill pickle.
- 2 hard-boiled eggs
- 2 -3 tablespoons good quality mayonnaise (Best Foods, Hellman's, or Vegenaise)
- 1 tablespoon dried onion flakes (see note)
- 1⁄4-1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon granulated garlic
- 1 teaspoon grated dill pickles (optional) or 1 teaspoon dill pickle relish (optional)
- your favorite curry powder, to taste (but oh so good with it!) (optional)
- Tabasco sauce, to taste (optional)
- salt & freshly ground black pepper, to taste
- Remove the shells from the hard boiled eggs; discard shells.
- Chop the eggs to the texture you prefer with a knife or pastry-cutter.
- In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
- Eat on a sandwich right away or chill for about an hour and eat later.
- Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
- Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it’s wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.
Good combination of flavors. I used my "Smidgeon" measuring spoon for the curry powder as I didn't want it to overwhelm the other flavors, and it was just the right amount. The dried onion did add crunch, but wasn't a favorite. We prefer fresh red onion in egg salad.
Very good and simple, but I will leave out the curry powder next time. I guess I just like egg salad plain. Thank you.
I loved this! I have made this twice with some changes. I decreased the garlic to 1/8 teaspoon and the dijon mustard to 1/4 teaspoon. I love the added crunch to the egg salad.