Egg Salad

Egg salad is a great way to use up hard boiled eggs. 

Easter is still a few weeks away and I am already planning for leftovers! We tend to dye a lot of Easter eggs and you can only eat so many hard boiled eggs and I just can’t let them go to waste.

Egg Salad makes a delicious lunch and uses up some of those hard boiled eggs. 

I have three teenagers and they still love to dye eggs. Heck, I still love to dye eggs! It’s so fun watching the eggs transform into a different color. However, they don’t really want to hunt for eggs anymore.

Instead they want to hide the eggs for all their younger cousins. No matter hiding or hunting the eggs, everyone seems to have fun.

One of my favorite ways to use this egg salad is with homemade Honey Oat Bread!

Another great way to cook hard boiled eggs is Instant Pot Eggs!

5 from 2 votes

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Egg Salad

Prep Time

20 mins

Total Time

20 mins

 

Hard boiled eggs transformed into a delicious sandwich filling. 

Course: Lunch

Cuisine: American

Keyword: egg salad, egg salad sandwiches, how to make egg salad

Servings: 6 People

Calories: 214 kcal

Author: Kathy

Ingredients

• 6 hard boiled eggs peeled
• 2 Tablespoons pickle relish
• 1 stalk celery chopped fine
• 1/4 cup red bell pepper chopped

Dressing

• 1/2 cup mayonnaise
• 1 Tablespoon milk
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon yellow mustard
• 1/2 teaspoon creamy horseradish sauce
• 1 teaspoon white wine vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Mash eggs in a bowl.  Add celery and bell peppers.

2. Mix all dressing ingredients in a bowl. Stir until well combined.

3. Combine dressing with egg mixture.
   

4. Cover and refrigerate for at least 30 minutes. 

5. Serve on toasted bread with lettuce. 

Nutrition Facts

Egg Salad

Amount Per Serving

Calories 214 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 3g 15%

Cholesterol 194mg 65%

Sodium 349mg 15%

Potassium 93mg 3%

Total Carbohydrates 2g 1%

Sugars 1g

Protein 6g 12%

Vitamin A 9.9%

Vitamin C 9.9%

Calcium 3.1%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

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