Not only is egg salad easy to make, especially for kids, it is also delicious and uses up lots of spring eggs. And one of the best parts about egg salad is that it is endlessly customizable. Besides eggs and mayo, you can add different spices, add in pickles, relish, mustard, or even sauerkraut (yes, that’s a thing in some places and often reduces or even eliminates the mayo.) You can eat it on bread, on top of salad or roasted veggies, or straight out of the bowl if that’s how you want it. Kids may need some help with the boiling, but they can usually do the peeling and mashing pretty well.
In the UK, where egg salad is known as egg mayonnaise, the eggs are pretty finely chopped. You can do this, but you can also leave your eggs chunky, or even give them a quick dice and not mash them at all. You can make egg salad with any kind of egg, including quail, chicken and bantams, duck, goose, guinea, etc.
We talk you through the making of this recipe in Episode 278 of our podcast. If you enjoy our recipe for egg salad, you may also like our recipes for Deviled Eggs and Polish Egg Salad/Spread.
Ingredients
1 dozen eggs
¼ – ½ cup of mayonnaise
Salt and pepper to taste
Optional- Dijon mustard, dill, smoked paprika, pickle relish
Directions
Place the eggs in a large saucepan and cover with water. Bring to a boil, then lower to a simmer for 10-12 minutes.
Cool eggs under running water. When cool enough to handle, peel the eggs and add them to a large bowl. Chop the eggs to your desired texture. (I use a pastry blender.) Add mayonnaise and seasonings to taste. Enjoy!