Easy Egg Salad

Updated: Aug 7

Here is a simple egg salad recipe guaranteed to bring us a little closer to Springtime. It's very quick, very tasty, and very easy. Easy like Sunday morning, unless you are trying to get the kids ready for church. Other than that, though, it's easy.


Here lately, I have had the worst bout of cabin fever. I am so anxious for Spring it's not even funny. As I sit here this morning and look out of my living room window the morning sun is so beautiful. It sure looks like Spring. When I open the front door it's quite a different story. It's like the artic Spring. Maybe if I set my mind to it, I can experience a little taste of Spring, if only for a moment in time. Do you know what would be good on a day like today? Egg salad. Egg salad tastes like Springtime and today that will be as close as we can get.


Check the pantry


"What do we have?"


I headed to the pantry for inspiration. It looks like I have just enough stuff on hand to make my dream come true but not enough to get real fancy. I'll take it.


I don't have a set-in-stone egg salad recipe, only a basic format. It's one of those recipes that you can be creative with. You can use lemon juice, chili pepper, onion, garlic, celery, any number of things. This morning, it will be very simple because simple is all I have on hand until grocery day. I tend to have lots of eggs at any given time. So, I based this recipe using 8 eggs, but you can modify it to use more or less. I like to make enough to have something on hand for any visitors that might show up hungry.


What you'll need:

  • 8 hard-boiled eggs

  • 1/4 cup of mayo - I use any organic mayo that doesn't contain soy.

  • 2 tbs Dijon mustard - Any mustard will do

  • 2 tsp sugar

  • 1 dill pickle - quartered and chopped

  • 1 tsp celery seed

  • 1 tsp paprika

  • salt & pepper to taste


Let's do this


Place the eggs in a pot and cover with cold water until the eggs are submerged to about an inch. Place uncovered on the stove and bring to a full boil. Boil them for 10-12 minutes. Remove from heat and drain. Allow the eggs to cool before you handle them.



Peel and toss the shells and place the eggs into a bowl. Break the eggs lightly with a spoon or fork. Mix in your ingredients. I add the mayo 1 tbs at a time until I get the right consistency. Too much and it will be too runny. I use as little as I can get by with and often use less than specified and a little more mustard. Taste it as you go and season accordingly.


Ah....Springtime in a bowl


It turned out great and was just what I needed to brighten my spirits. This is also one of those recipes that can be put together quickly for when you need something to take to a picnic or office event where you need to take a dish. It goes well on sandwiches or crackers.


At lunchtime, I put mine on a sandwich and found the perfect thing to go with it. Dill pickle potato chips. Wow! It was terrific.


I hope you enjoy this little recipe. Everybody needs a simple egg salad recipe in their arsenal. It's a simple thing to put together and you never know who might stop by for a taste. Springtime in a bowl.


Have a blessed day and thanks for reading.

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