Description
This classic Lunch Lady Egg Salad is a creamy and flavorful recipe featuring hard-boiled eggs mixed with mayonnaise, celery, dried minced onion, and sweet pickle relish. Perfect for a quick and satisfying lunch, it offers a delightful balance of textures and a tangy kick that makes it a timeless favorite.
Ingredients
Scale
Egg Salad Ingredients
- 12 large eggs, hard boiled
- 1 Tbsp dried minced onion flakes
- ¾ cup chopped celery
- ¼ tsp black pepper
- ¼ tsp dry mustard
- ¼ tsp salt
- 7 Tbsp mayonnaise
- ¼ cup sweet pickle relish
Instructions
- Prepare Eggs: Peel the hard-boiled eggs carefully and finely chop them into small pieces to create a loose texture for the salad.
- Mix Ingredients: In a medium bowl, gently combine the chopped eggs with dried minced onion flakes, chopped celery, black pepper, dry mustard, salt, mayonnaise, and sweet pickle relish. Stir carefully to evenly distribute all ingredients without mashing the eggs too much.
- Serve: Spoon the prepared egg salad onto slices of bread to make sandwiches, or enjoy it as a dip or with crackers for a tasty and easy meal option.
Notes
- For best results, use eggs that have been cooled completely before peeling to make peeling easier.
- You can adjust the mayonnaise quantity to your preferred creaminess level.
- Chilling the egg salad for 30 minutes before serving enhances the flavors.
- Try adding a dash of paprika or chopped fresh herbs like dill or chives for extra flavor.
- This egg salad keeps well refrigerated for up to 3 days in an airtight container.
