I know, I know… egg salad isn’t the most exciting thing on your plate, but this is the best one I’ve ever tasted.
I don’t know why it’s semi-humiliating for me to admit this, but… I sort of like egg salad.
I didn’t always. In fact, I really DIDN’T like egg salad. Ever.
…and then I got pregnant with Milo.
I felt nausea every single day of my pregnancy with Milo from 5 weeks to 39 weeks and 6 days (when Milo was born). It was sometimes a long, looong haul. Totally worth it, but sometimes I wondered if anything would ever taste good again (other than fresh fruit, smoothies, and Honey Bunches of Oats with almond milk).
One day, while simultaneously trying to lay down and entertain Sophie at the same time, it came to me. From the depths of nausea/morning sickness/death came a bright, shiny thought.
Egg salad. Egg salad is what I should eat right now. Egg salad is what I NEED to eat right now. WHY IS THERE NEVER ANY EGG SALAD AROUND HERE?!
So, egg salad it was. Every day for lunch for three weeks. And, since then, I get a hankering every now and then. I don’t make it fancy. No fancypants, gourmet ingredients, but I find it simple and tasty. Served on toast is my favorite way to eat it, but feel free to eat it any way you wish. Also… no judge-y.
Simple Egg Salad
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Yield: 2 lightly or 1
Print Recipe
Pin RecipeDescription
Nothing fancy here, just simple ingredients.
Ingredients
- 2 eggs, hard-boiled*
- 1 1/2 Tbsp mayonnaise** (I like olive oil mayo)
- 1 tsp mustard
- 1 Tbsp dill pickle relish, or minced pickles with a dash of pickle juice
- salt and pepper
Instructions
- In a medium bowl, mash eggs together with mayonnaise, mustard, and pickle relish with a fork. Mash until you’ve reached desired consistency–some people want it less mashed, some like it smoother. Season with salt and pepper to taste
Notes
*My favorite way to hard-boil eggs is to place them in a pot and cover with 1 inch of water. Bring to a boil over medium heat. Boil 1 minute, then turn off the heat and let them rest 8-10 minutes (8 minutes for softer eggs, 10 minutes for hard-boiled eggs).
**Be sure your mayonnaise is gluten & dairy free if you have a sensitivity. I like Kraft brand olive oil mayo.
I LOVE egg salad. But I find it way too labor-intensive (when I want something to eat, I want it NOW, not after an afternoon of boiling eggs, cooling eggs, shelling eggs, mashing eggs…). So it is my husband’s responsibility. Which means it doesn’t happen often, but when it does? Oh, mama. He makes it like a rock star. I cannot imagine ever eating it while pregnant, however. You must have a different type of morning sickness than I did.
I don’t ever crave ‘egg salad’. But right about now it’s sounds rather tasty!
I LOVE egg salad. It has always been one of my favorites. I love to add chopped up bacon to it and sliced avocado to it. It is also really good to use smashed avocado and mix that with the chopped up egg and a tiny bit of mayo to make it a little creamy. Yummy stuff! But a classic egg salad sandwich is soo good! Well with all this talk I know what I am having for lunch tomorrow! 🙂
★★★★★
Yum! Now I have a craving…I see myself boiling some eggs tonight for lunch tomorrow 🙂
Hmm, I’ll have to try adding pickle relish the next time I make egg salad! I just made it yesterday though, so that may be awhile. When I was in the States, I liked to add a little pickle juice and it was delicious that way. My go to spices for egg salad are paprika, curry powder, salt, pepper, and mustard.
★★★★★
Like this recipe, especially for a smaller amount. I’m the only one in my household that eats egg salad (they all hate boiled eggs period). I’m not a mayo lover, so I greatly reduced the amount. I love dill relish & the juice, it’s the heart of my tuna salad too!
Another thing I add is celery, diced fresh, or use celery seed. You can also use celery salt in place of regular salt.
★★★★★
Yum! I’ll totally try that celery salt trick next time!