Go Back
Homemade My Most Favorite Egg Salad. recipe photo

My Most Favorite Egg Salad.

This Egg Salad is a delightful blend of creamy, tangy, and sweet flavors that will have everyone asking for more!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Salad:
  • 6 hard boiled eggs Peeled and chopped
  • 2.5 tablespoons plain Greek yogurt For creaminess and a protein boost
  • 1.5 tablespoons mayonnaise A classic binding agent
  • 1.5 tablespoons dill pickle juice Adds a delightful tang
  • 2 teaspoons sweet relish For a hint of sweetness
  • 1 teaspoon Dijon mustard A subtle kick
  • 3 tablespoons freshly snipped chives Adds freshness
  • 0.25 teaspoon salt Enhances flavors
  • 0.25 teaspoon pepper Balances richness
  • 0.125 teaspoon smoked paprika Adds depth
  • Butter lettuce For a fresh base
  • Pickled onions A zesty topping
  • Grainy bread Toasted, for serving
  • Smoked sea salt For sprinkling on top

Equipment

  • Mixing Bowl
  • Chopping board
  • Knife
  • Measuring spoons
  • Spatula or Spoon

Method
 

Instructions
  1. Step 1: Prepare the Eggs - Start by boiling your eggs until they are hard boiled. Let them cool, then peel and chop them into bite-sized pieces.
  2. Step 2: Mix the Base - In a mixing bowl, combine the plain Greek yogurt, mayonnaise, dill pickle juice, sweet relish, and Dijon mustard. Stir until smooth and creamy.
  3. Step 3: Add the Eggs - Gently fold the chopped eggs into the creamy mixture. Be careful not to mash them; you want to keep those lovely chunks intact.
  4. Step 4: Season - Add the freshly snipped chives, salt, pepper, and smoked paprika to the egg mixture. Fold everything together until well combined.
  5. Step 5: Chill - Cover the bowl with plastic wrap and let it chill in the refrigerator for about 30 minutes. This allows the flavors to meld beautifully.
  6. Step 6: Serve - When ready to serve, layer the egg salad on toasted grainy bread or on crisp butter lettuce leaves. Top with pickled onions and a sprinkle of smoked sea salt for an extra flavor boost.

Notes

  • This egg salad can be made ahead of time, perfect for meal prep or picnics.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Keep the salad chilled until ready to serve for freshness.