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