Egg Salad Featuring Relish

A creamy egg salad is a quick and tasty way to elevate your lunch or snack. The addition of relish adds a perfect tangy twist that makes every bite deliciously satisfying.

Cooking Hints

Use eggs that are about a week old for easier peeling.
Chill the eggs immediately after boiling to stop cooking and make peeling smoother.
Adjust the amount of relish to your taste for more or less tanginess.

Ingredients 0/7

8 hard-boiled eggs, finely chopped ¼ sweet onion (such as Vidalia®), finely chopped 1 cup mayonnaise 2 tablespoons dill pickle relish 1 tablespoon prepared yellow mustard 1 dash hot sauce, or more to taste salt and ground black pepper to taste

Why You'll Want This Again

Creamy and full of flavor with a nice tang from the relish. It comes together quickly, making it perfect for busy days. Plus, it’s a classic favorite that’s great for sandwiches or snacks.

Step 1

Peel and chop the eggs.

Step 2

Finely dice the onion.

Step 3

Place eggs and onion in a bowl.

Step 4

Add mayonnaise, relish, mustard, and hot sauce.

Step 5

Stir the mixture until well combined.

Step 6

Season with salt and pepper to taste.

Step 7

Cover the bowl and chill in the refrigerator for 2 hours.

Step 8

Serve chilled.

399

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

How To Serve It Best

Serve it chilled on fresh bread or toast for a simple sandwich. It also works well as a filling for wraps or as a topping on crackers for a light snack. Adding a few fresh herbs can brighten the flavors.

How To Store For Later

Store the salad in an airtight container in the refrigerator. It will stay fresh for up to three days. Stir well before serving, as some liquid may separate over time.