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    You are in: Home / Recipes / Simple Egg Salad Recipe
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    Simple Egg Salad

    Simple Egg Salad. Photo by flower7

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Julesong's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      Remove the shells from the hard boiled eggs; discard shells.
    2. 2
      Chop the eggs to the texture you prefer with a knife or pastry-cutter.
    3. 3
      In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
    4. 4
      Eat on a sandwich right away or chill for about an hour and eat later.
    5. 5
      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.
    6. 6
      Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see Julie's Deviled Eggs), 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.

    Ratings & Reviews:

    • on July 22, 2013


      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.

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    • on March 29, 2013


      Very good and simple, but I will leave out the curry powder next time. I guess I just like egg salad plain. Thank you.

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    • on July 05, 2010


      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.

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    Read All Reviews (4)


    Nutritional Facts for Simple Egg Salad

    Serving Size: 1 (145 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 290.2
    Calories from Fat 184
    Total Fat 20.5 g
    Saturated Fat 4.7 g
    Cholesterol 431.6 mg
    Sodium 348.2 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 0.5 g
    Sugars 5.0 g
    Protein 13.4 g

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