This egg salad with relish is creamy and flavorful for a classic sandwich that’s made with just 7 ingredients. It’s the perfect combination of salty and sweet, making it the best egg salad recipe for your sandwiches.
Table of Contents
If you’re a fan of classic sandwich fillings, you’ll love my chicken salad sandwich recipe. For more unique sandwich ideas, give my hot tuna salad or curry chicken salad recipe a try. They’re all packed with flavor and make for a delicious meal.
I’ve been making this egg salad for years, inspired by Myrtie’s famous recipe. In fact, I made hundreds of batches of this flavorful egg salad during my time working at the golf course during high school and college. I know this recipe like the back of my hand, and trust me, it’s the best out there!
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of eggs, mayonnaise, sweet relish, and mustard, resulting in a timeless flavor that’s hard to beat.
- Perfect Texture: Chopping the eggs into pea-sized pieces gives this egg salad the ideal texture. It’s not too chunky, not too smooth – just right.
- Crowds Love It: Whether I’m serving this at a picnic, potluck, or just a casual lunch, it’s always a hit! It has everything you love in an egg salad sandwich.
- Time-Tested: This recipe has stood the test of time. It’s a classic that never goes out of style.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients
- Eggs: These are the star of the show, providing a creamy and hearty base for the salad.
- Mayonnaise: It adds richness and a smooth, creamy texture to the salad.
- Sweet Relish: This ingredient brings a tangy and slightly sweet flavor, along with a bit of crunch from the chopped pickled cucumbers.
- Yellow Mustard: It gives the salad a tangy and slightly spicy flavor, balancing out the richness of the mayonnaise.
- Granulated Sugar: Just a touch of sweetness to enhance the overall flavors of the salad.
- Salt: It helps to bring out the flavors of the other ingredients, making the salad more savory.
- Cracked Black Pepper: This adds a little kick of heat and a pop of color to the salad.
Equipment
- Large Bowl – You’ll need a large bowl to mix all the ingredients together. Make sure it’s big enough to comfortably stir the eggs and other ingredients without spilling.
- Pastry Blender or Fork – This is essential for chopping the hard-boiled eggs into pea-sized pieces. If you don’t have a pastry blender, a fork works just fine.
How to Make Egg Salad With Relish
Preparation
Start by boiling the eggs until they are hard using your favorite method. This will take about 10-12 minutes. Once the eggs are done, place them in a large bowl of cold water to cool.
Step 1 – Chop the Hard-Boiled Eggs
When the eggs are cool, peel them and chop them into pea-sized pieces. You can use a pastry blender or a fork to do this. This will give your egg salad a nice, chunky texture.
Step 2 – Mix All the Ingredients Together
Next, add the remaining ingredients to the bowl with the chopped eggs. This includes mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper. Stir everything together until it is well combined.
Step 3 – Refrigerate the Egg Salad
Once your egg salad is mixed, cover the bowl and refrigerate the salad for at least an hour before serving. This will help the flavors to meld together and make your egg salad extra delicious.
Expert Tip
To easily chop your hard-boiled eggs for the perfect egg salad texture, use a pastry blender or a fork. This will give you evenly sized pieces without any hassle.
Recipe Variations
- Less Mayo: If you prefer a drier egg salad (one that doesn’t require a napkin!), decrease the mayonnaise to 1/2 cup.
- Spicy: Add a kick to your egg salad by using spicy relish and a dash of cayenne pepper.
- Extra Mustard: For a tangier flavor, increase the yellow mustard to 3 tablespoons.
What to Serve With
This classic Egg Salad with Relish is a versatile dish that can be enjoyed in a variety of ways.
- For a simple and satisfying lunch, serve it on a bed of fresh lettuce, between two slices of your favorite bread, or in a soft, fluffy bun.
- It also makes a great snack when paired with crunchy crackers or crispy, fresh vegetable sticks.
- If you’re hosting a brunch, you can’t go wrong with a platter of egg salad with relish sandwiches, alongside some homemade quiche and a colorful fruit salad.
Recipe FAQs
If you prefer a drier egg salad, you can reduce the amount of mayonnaise in the recipe. Start with a little less than the recipe calls for, mix it in, and then add more if needed. You can also make sure to drain the sweet relish before adding it to the salad.
Conversely, if you find that your egg salad is too dry for your liking, you can simply add more mayonnaise. Just a spoon at a time, mix it in, and continue until the salad is how you prefer.
I prefer to use either Duke’s mayonnaise or Hellmann’s mayonnaise in this recipe. Off-brands just don’t have the same great flavor.
Storing and Reheating
- Storing: If you have any leftovers, you can store the egg salad in an airtight container in the refrigerator for up to three days.
- Freezing: I do not recommend freezing this egg salad. The texture of the eggs can change significantly after freezing and can become watery when thaw.
More Homemade Sandwich Recipes You’ll Enjoy
Serving Size
- What to Expect: This egg salad recipe yields enough for about six servings, making it perfect for a family meal or a small gathering.
- How to Scale: If you’re planning for a larger crowd or just want to have leftovers, you can easily double the recipe. Just make sure your food processor or bowl is large enough to accommodate the increased quantity of ingredients.
Egg Salad with Relish Recipe
Ingredients
- 12 large eggs hard boiled and cooled
- 3/4 Cup quality mayonnaise
- 3 Tablespoons sweet relish
- 2 Tablespoons yellow mustard
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 pinch cracked black pepper
Instructions
- Hard boil the eggs using your favorite method and place them in a large bowl.
- When the eggs are cool to the touch, chop them into pea size pieces with a pastry blender or fork.
- Mix the remaining ingredients together and refrigerate the salad. Spread onto your favorite bread to serve.
