Amazing Summer Egg Salad

Andy Anderson !


Let me ask you a question... what is more American than egg salad?

Here’s a simple egg salad that’s sure to please. It’s easy to assemble, and if you have a chance to allow it to sit for a few hours (or overnight), the flavors will taste even better.

I made mine with some sweet relish (optional), and it really kicked it up.

So, you ready… Let’s get into the kitchen.

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10 Min
No-Cook or Other



3 Tbsp
1 clove
garlic, baked and mashed
1 tsp
lemon juice, freshly squeezed
2 Tbsp
fresh parsley, chopped
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 Tbsp
fresh dill, chopped
2 Tbsp
sweet or dill relish (optional)
6 large
eggs, hard-boiled
sweet paprika, for garnish


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2Gather your ingredients.

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3Chef’s Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady’s group Sunday brunch. I did, however, manage to get the finished result… Anyway, it came out so yummy that I just had to post it.

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4Chef’s Note: To bake the garlic, wrap it in parchment paper with a bit of olive oil, and place into a 325f (160c) oven, for fifteen minutes, remove, and allow to cool.

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5Chop the hard-boiled eggs, chunky style.

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6Chef’s Tip: You might want to remove the shells from the eggs before chopping. That is unless you like crunchy egg salad.

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7Add all the ingredients, except the eggs in a large bowl, and mix thoroughly.

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8Add the chopped eggs.

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9Gently toss until the eggs are completely coated.

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10Cover and refrigerate for at least 1-hour before serving.

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12Serve on a large lettuce leaf, and sprinkle with a bit of sweet paprika. Enjoy.

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13Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Eggs
Regional Style: American