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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.
Easy sandwich filling
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. Of course, you might also want to make this deviled egg pasta salad!
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! If you love egg salad, you'll also want to try this delicious Ham Salad.
Another great way to cook hard-boiled eggs is Instant Pot Eggs!
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
Egg Salad
Ingredients
- 6 hard boiled eggs (peeled)
- 2 Tablespoons pickle relish
- 1 stalk celery (chopped fine)
- ¼ cup red bell pepper (chopped)
Dressing
- ½ cup mayonnaise
- 1 Tablespoon milk
- ½ teaspoon Dijon mustard
- ½ teaspoon yellow mustard
- ½ teaspoon creamy horseradish sauce
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Mash eggs in a bowl. Add relish, celery and bell peppers.6 hard boiled eggs, 2 Tablespoons pickle relish, 1 stalk celery, ¼ cup red bell pepper
- Mix all dressing ingredients in a bowl. Stir until well combined.½ cup mayonnaise, 1 Tablespoon milk, ½ teaspoon Dijon mustard, ½ teaspoon yellow mustard, ½ teaspoon creamy horseradish sauce, 1 teaspoon white wine vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper
- Combine dressing with egg mixture.
- Cover and refrigerate for at least 30 minutes.
- Serve on toasted bread with lettuce.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Adina says
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.
Kathy says
Our fridge will be full of hard boiled eggs.
Patti says
I love egg salad. There are so many different ways that it can be prepared. I love this simple, and straightforward, presentation. Yummy!
Kathy says
You are so right! I often vary my version depending on what we have in the fridge.
Alyssa @ A Bite of Inspiration says
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!
Kathy says
Thanks, Alyssa!
Kristen R. says
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.
Kathy says
The horseradish adds just a touch of flavor. I hope you give this a try!
Pamela @BrooklynFarmGirl says
It looks so creamy and delicious!
Kathy says
Yep! Super creamy and delicious!
Michelle | The Last Food Blog says
Egg salad is one of most favourite things. I've never tried it with red pepper though, will have to try that 🙂
Kathy says
It's one of our favorites too!
Ashley@CookNourishBliss says
It has been just so long since I've had egg salad! And a perfect way to put those leftovers to fantastic use!
Kathy says
We tend to have a ton of leftover Easter eggs in our house!
Anu - My Ginger Garlic Kitchen says
I like egg salad and your version sounds fantastic. Love how creamy and delicious, it has turned out, Kathy! And absolutely adoring the idea of adding horseradish sauce to the dressing!
Kathy says
Just a touch of horseradish to give a bit of extra flavor. It makes it so delicious.
Manali@CookWithManali says
I have never tried egg salad but it sounds like a great way to use eggs!
Kathy says
You'll have to give it a try.
allie says
What a beautiful salad Kathy, I haven't made egg salad in some time. Your naturally dyed Easter eggs are so pretty. Going to check that post out too. I love the red bell pepper in this salad! Have a great week and a wonderful Easter if I don't talk to you before.
Kathy says
I love adding red bell peppers to just about everything! I love 'em!
Cheyanne @ No Spoon Necessary says
Egg salad is definitely the best way to use up all those Easter eggs if you ask me! Yours looks so creamy and delicious, Kathy! Love the touch of horseradish sauce! I could sit down and eat a vat of this with a serving size spoon! SO GOOD! Cheers!
Kathy says
This recipe makes a good amount...just might be enough to satisfy your craving!
David @ Spiced says
A good Easter egg hunt never gets old...that's part of the fun of it! I love that your kids are the ones doing the hiding now. 🙂 I also happen to really, really like a good egg salad...and this one looks awesome. Perfect timing! I need to make this one happen soon. Yum!!
Kathy says
Thanks, David!
Dawn - Girl Heart Food says
Such a classic!! I have never had horseradish in my egg salad, usually cayenne, but will try next time! Love that kick 🙂 P.S. I love potato chips with my egg salad sandwich. So good!
Kathy says
I'll have to give that a try! I always love a little salty crunch!
Kate @ Framed Cooks says
Leftover eggs are one of my favorite parts of Easter! And this salad looks like just the place to use them!
Kathy says
Lots of leftover eggs! So many great uses!!!
Laura ~ Raise Your Garden says
My husband loves recipe like this, not only because it uses up our hard boiled eggs (and like you alluded too, we'll have a ton from Easter!) but because it's super tasty and quick! Being 8 months prego, he's helping with lots of the the chores these days. Thanks for the inspiration!!
Kathy says
You are on the final stretch, Laura! If you are craving egg salad, have your hubby make a double batch!
Mary Ann | The Beach House Kitchen says
Perfect timing for this recipe Kathy because we dye lots of eggs too. I always add horseradish to me deviled eggs, so I love it in this egg salad!
Kathy says
Thanks, Mary Ann! The horseradish adds just the right touch!