Best Egg Salad Recipe – Taste of the Frontier

A twist added to grandma’s award-winning ingredients, this is truly the Best Egg Salad Recipe EVER. Quick, easy, and positively delicious!

I have to tell you, my family LOVES egg salad. They get so excited when spring comes and we seem to make it over and over again.

Not sure why we don’t do it more frequently during the cooler months, but once the weather starts getting nice, it is certainly our “go-to” for easy meals and it is SO GOOD!

**Try this with our homemade mayonnaise recipe!

This recipe is one that we have been making for a couple of decades now but a version of it has been in the family for much longer than that.

When we first got married we were blessed to have some family recipes passed down to us. But like we always do, we added our own twist to this one after making the traditional one a few times.

I have to say, I love them both – but this one is HANDS DOWN the best egg salad I have ever had. So so delicious!

Before you get started – don’t forget to check out my Hard Boiled Egg Recipe. I have instructions for how to make them on the stovetop, in the pressure cooker, and in the air fryer. They turn out PERFECTLY every time!

egg salad

Here are some commonly asked questions

Can I use a mayo substitute?

You can use any type of mayonnaise or miracle whip if you like. Keep in mind that the sweetness of the miracle whip will definitely change the overall flavor of the egg salad. So I would recommend trying it with mayo first so you know what the original recipe tastes like before adapting it.

egg salad recipe

classic egg salad

Egg Salad Ingredients

• hard-boiled eggs
• drained pickle relish (we use dill but you can also use sweet)
• minced garlic
• mustard
• mayo
• minced onions
• salt
• pepper

easy egg salad

EGG SIZE EQUIVALENTS

Eggs

• 4 Extra Large or Jumbo Egg = 1 cup
• 1 Large Egg = 4 tablespoons liquid egg product

Egg Whites

• 6 Extra Large Egg Whites = 1 cup
• 1 Extra Large Egg White = 2 extra-large egg yolks (in volume)
• 1 Large Egg White = 2 tablespoons
• 8 to 10 Large Egg Whites = 1 cup
• 1 Large Egg White = 2 tablespoons liquid egg product

Egg Yolks

• 12 Extra Large Egg Yolks = 1 cup
• 1 Large Egg Yolk = 1 tablespoon
• 12 to 16 Large Egg Yolks = 1 cup

The size of the eggs won’t really matter if you are making something like an egg wash, or sometimes even scrambled eggs – for those types of recipes, size doesn’t matter and you can use what you have on hand.

When it does matter is when we are baking (things like cakes and cookies) and volume is key to the perfect end result in the recipe.

• mayonnaise
• mustard
• pickle relish
• minced garlic
• minced onions
• salt
• pepper
• mixing bowl

egg salad sandwich

If you love this Easy Egg Salad recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!

If you love this recipe for Egg Salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

For more information please see the list of Egg salad with miracle whip

Detail: 🔗