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.


☆☆☆☆☆ 0 votes

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

How to Make Amazing Summer Egg Salad


  2. Gather your ingredients.
  3. Chef’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.
  4. Chef’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.
  5. Chop the hard-boiled eggs, chunky style.
  6. Chef’s Tip: You might want to remove the shells from the eggs before chopping. That is unless you like crunchy egg salad.
  7. Add all the ingredients, except the eggs in a large bowl, and mix thoroughly.
  8. Add the chopped eggs.
  9. Gently toss until the eggs are completely coated.
  10. Cover and refrigerate for at least 1-hour before serving.
  12. Serve on a large lettuce leaf, and sprinkle with a bit of sweet paprika. Enjoy.
  13. Keep the faith, and keep cooking.

Printable Recipe Card

About Amazing Summer Egg Salad

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

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