Simple Egg Salad

"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."
photo by flower7 photo by flower7
photo by flower7
photo by flower7 photo by flower7
Ready In:


  • 2 hard-boiled eggs
  • 2 -3 tablespoons good quality mayonnaise (Best Foods, Hellman's, or Vegenaise)
  • 1 tablespoon dried onion flakes (see note)
  • 14 - 12 teaspoon Dijon mustard
  • 14 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.

Questions & Replies

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  1. 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.
  2. Very good and simple, but I will leave out the curry powder next time. I guess I just like egg salad plain. Thank you.
  3. 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.
  4. This was really good! I used all the optional ingredients and only made one slight change - I didn't have granulated garlic so used the same amount but fresh minced instead. I was amazed how much flavor a tiny dash of curry added. The crunch from the dried onion was really nice. Thanks for the recipe!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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