Egg Salad

Jennifer Bass


This egg salad is so simple to make and tastes great!


★★★★★ 1 vote

10 Min
20 Min
No-Cook or Other


  • 12 large
  • 1/2 c
    mayonnaise, plus more if desired
  • 3 Tbsp
    yellow mustard
  • 2 Tbsp
    sweet pickle relish
  • ·
    salt and pepper
  • 8-10
    tomatoes, halved and cleaned out (tomatoes are optional)

How to Make Egg Salad


  1. Place the eggs in a large pot and cover 1-2 inches with cold water. Cover. Bring water to a boil and boil for 8 minutes. Turn off the heat and let stand, covered, for 5 minutes and then drain the water.
  2. Cool the eggs under cold running water and peel, discarding the shells.
  3. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and pickle relish. Season with salt and pepper.
  4. To serve, half the tomatoes and clean out the middle or use whole grain bread. Garnish with sliced green onions, if desired.

Printable Recipe Card

About Egg Salad

Course/Dish: Sandwiches Salads
Main Ingredient: Eggs
Regional Style: Southern

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