Egg Salad Recipe

Egg salad is one of the easiest and tastiest go-to comfort foods for our family, and it’s always a favorite to share. This is the only Southern-style egg salad recipe you’ll need for picnics, potlucks, and lazy Sunday brunches.

Prep Time30

Total Time30

Course: Lunch, Salad

Cuisine: American

Keyword: egg, lunch

Servings: servings

Calories: 292kcal

Author: Laura

Equipment

Food processor
large pot
Large mixing bowl
Cutting Board
chopping knife

Ingredients

12 hard-boiled eggs
½ cup mayonnaise or plain Greek yogurt
1 Tablespoon Dijon mustard
¼ teaspoon Worcestershire sauce
¼ cup sweet pickles finely chopped
1 Tablespoon pickle juice
1 celery thinly sliced and chopped
½ cup chives finely chopped
fresh parsley coarsely chopped for garnish
¼ teaspoon salt or more to taste
bread slices or croissants or crackers

Instructions

Hard-boil eggs on the stove or in the Instant Pot. Place them in an ice bath before peeling.
Peel the eggs and remove the yolks and set aside.
Chop the egg whites in 1/2 inch pieces.
In the food processor, add the egg yolks, mayonnaise, dijon mustard, pickle juice, Worcestershire sauce and chives. Pulse until well combined.
Mix together the egg whites, egg yolk mixture, chopped pickles and chopped celery. Mix well.
Sprinkle parsley on top as a garnish.
Serve on toasted bread sliced, croissants or crackers.

Notes

My favorite way to hard-boil eggs is in the Instant Pot. They come out perfectly every time!
You can substitute green onions for the chives.

Nutrition