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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.
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!
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Egg Salad
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
32 Comments
Adina
April 10, 2017 at 7:17 amI 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
April 11, 2017 at 5:11 pmOur fridge will be full of hard boiled eggs.
Patti
April 8, 2017 at 7:29 pmI love egg salad. There are so many different ways that it can be prepared. I love this simple, and straightforward, presentation. Yummy!
Kathy
April 9, 2017 at 5:47 amYou are so right! I often vary my version depending on what we have in the fridge.
Alyssa @ A Bite of Inspiration
April 8, 2017 at 1:35 pmYour 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
April 9, 2017 at 5:44 amThanks, Alyssa!
Kristen R.
April 8, 2017 at 6:04 amI 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
April 8, 2017 at 6:37 amThe horseradish adds just a touch of flavor. I hope you give this a try!
Pamela @BrooklynFarmGirl
April 7, 2017 at 7:04 amIt looks so creamy and delicious!
Kathy
April 7, 2017 at 4:07 pmYep! Super creamy and delicious!
Michelle | The Last Food Blog
April 7, 2017 at 5:11 amEgg salad is one of most favourite things. I’ve never tried it with red pepper though, will have to try that 🙂
Kathy
April 7, 2017 at 5:22 amIt’s one of our favorites too!