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.
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!
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.