Meatless/ Recipe/ Salad

Egg Salad

April 1, 2017 (Last Updated: March 10, 2020)

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Egg salad is a favorite classic. There’s nothing easier than mixing hard boiled eggs with a bit of mayonnaise and mustard to make a great sandwich. This is a great way to use up extra hard boiled eggs. 

Small toasted sandwiches on a plate.

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

Egg Salad Sandwiches cut into small wedges.

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.

Small sandwiches filled with egg salad and lettuce.

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!

Don’t forget to PIN for later!Egg salad in a bowl.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my Recipes!

Egg Salad Sandwiches

Egg Salad

Kathy
Hard boiled eggs transformed into a delicious sandwich filling. 
5 from 3 votes
Prep Time 20 mins
Total Time 20 mins
Course Lunch
Cuisine American
Servings 6 People
Calories 214 kcal

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
 

  • Mash eggs in a bowl.  Add celery and bell peppers.
  • Mix all dressing ingredients in a bowl. Stir until well combined.
  • Combine dressing with egg mixture.
  • Cover and refrigerate for at least 30 minutes. 
  • Serve on toasted bread with lettuce. 

Nutrition

Calories: 214kcalCarbohydrates: 2gProtein: 6gFat: 19gSaturated Fat: 3gCholesterol: 194mgSodium: 349mgPotassium: 93mgSugar: 1gVitamin A: 495IUVitamin C: 8.2mgCalcium: 31mgIron: 0.7mg
Keyword egg salad, egg salad sandwiches, how to make egg salad
Tried this recipe?Leave a comment and let me know what you think.

 

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32 Comments

  • Reply
    Adina
    April 10, 2017 at 7:17 am

    I love coloring eggs with my kids every Easter as well, and of course, we always make way too many because it is such fun. So such a salad is always a great idea for using up some of them, we eat lots and lots of dishes containing hard boiled eggs the week after Easter.

    • Reply
      Kathy
      April 11, 2017 at 5:11 pm

      Our fridge will be full of hard boiled eggs.

  • Reply
    Patti
    April 8, 2017 at 7:29 pm

    5 stars
    I love egg salad. There are so many different ways that it can be prepared. I love this simple, and straightforward, presentation. Yummy!

    • Reply
      Kathy
      April 9, 2017 at 5:47 am

      You are so right! I often vary my version depending on what we have in the fridge.

  • Reply
    Alyssa @ A Bite of Inspiration
    April 8, 2017 at 1:35 pm

    5 stars
    Your version of egg salad looks delicious! I love the little twists you added. The two kinds of mustard add great flavor and the horeradish gives a nice kick. Plus the crunch from the red bell peppers– yum! Can’t wait to make this!

    • Reply
      Kathy
      April 9, 2017 at 5:44 am

      Thanks, Alyssa!

  • Reply
    Kristen R.
    April 8, 2017 at 6:04 am

    I love the addition of horseradish to this recipe! I never thought of that and it sounds fantastic. I’m definitely trying this recipe next time I make egg salad.

    • Reply
      Kathy
      April 8, 2017 at 6:37 am

      The horseradish adds just a touch of flavor. I hope you give this a try!

  • Reply
    Pamela @BrooklynFarmGirl
    April 7, 2017 at 7:04 am

    It looks so creamy and delicious!

    • Reply
      Kathy
      April 7, 2017 at 4:07 pm

      Yep! Super creamy and delicious!

  • Reply
    Michelle | The Last Food Blog
    April 7, 2017 at 5:11 am

    Egg salad is one of most favourite things. I’ve never tried it with red pepper though, will have to try that 🙂

    • Reply
      Kathy
      April 7, 2017 at 5:22 am

      It’s one of our favorites too!

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