Homemade Egg Salad Recipe

I love hard-cooked eggs.  I try to keep some on hand for adding to tossed salads or a quick breakfast.  One of my favorite sandwiches is a hard-cooked egg with bacon on toast and of course the right combination of condiments.  Anyway, today I thought I would make some egg salad.  I went with a chunky version, but you could easily mash this up or use a food processor to make everything smooth. This is a very creamy, wet version so just back off on the mayo and relish if you prefer it to be a bit thicker or add a few more eggs to the dressing listed below.

Homemade Egg Salad Recipe

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1/4 cup pickle relish
  • 1 Tbs yellow prepared mustard
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 2 Tbs finely chopped celery if desired

I have seen several different ways to cook eggs.  I usually begin with submerging them in cool water to cover.  Over medium high heat bring to a light boil.  Reduce to a simmer and cook 15 minutes.  Immediately add cool water and drain; cover eggs with cool water, changing water as necessary until completely cool.  Refrigerate until ready to use.

To make the salad ~ Peel and chop hard-cooked eggs.  Add remaining ingredients and stir.

Chill until ready to serve.

Enjoy ~ Kimberly

Homemade Chicken Salad ~ Leftover Chicken with Hard-boiled Egg

I know I’ve been on a bit of a chicken run for a few days but I overstocked and needed to use it all up.  I finished off the grilled whole chicken (a recipe I didn’t even post!) with this chicken salad.  I had part of the breast leftover and knew Charles would enjoy some homemade chicken salad on his lunch break.  I just went with a simple celery and egg version.  I think it was quite tasty; if only he’d remembered the crusty bread I’d gotten for him he’d have enjoyed it even more!

Chicken Salad

  • 3/4 cup leftover cooked chicken – diced
  • 2 Tbs mayonnaise – more or less to taste
  • 1 tsp yellow mustard
  • salt and pepper to taste
  • 1/4 cup thinly sliced celery
  • 1 Tbs thinly sliced green onion
  • 1 hard-boiled egg – peeled and diced
  • a pinch of celery seed

Combine chicken, mayo, mustard, celery, onion, salt and pepper.

I like to add the egg near the end so as not to break it up too much; add additional mayonnaise if needed ~ I added about a teaspoon more.

Sprinkle with a pinch of celery seed and stir; refrigerate until ready to serve.

Enjoy ~ Kimberly