by Texas Homesteader ~
Homemade Egg Salad is a quick & delicious way to use fresh eggs. After the eggs are boiled & peeled, egg salad spread comes together in minutes. I even have a secret tip for eliminating the need to peel the eggs!
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Fresh Eggs From Backyard Hens
When our chickens were about 21 weeks old they began laying eggs. I was so excited! Especially since I read how much healthier free-range chicken’s eggs are compared to store-bought eggs!
We have a very small flock but still – that’s a lot of fresh eggs for one family to consume. I incorporate different ways to preserve the eggs for those leaner egg-laying times.
There’s batch-making & freezing breakfast burritos and I’ve shared instructions for how I easily Freeze Raw Eggs for later.
But today I wanted to use several of those fresh eggs to make fresh egg salad sandwich spread for RancherMan.
Simple Egg Salad Ingredients
Egg salad is easy to make with a few simple pantry ingredients:
Boiled Eggs – peeled & chopped – I prefer to make them into an Egg Loaf in my Instant Pot – NO PEELING!
Red Onion – Minced finely.
Dill Pickle Spears – It’s easy to make your own Dill Pickles with garden cucumbers.
Sweet Pickle Relish – I often use Pear Relish instead for the perfect blend.
Mayonnaise – I make my own Bacon-Flavored Mayonnaise in minutes!
Prepared Mustard – Not needed if I’m using pear relish.
How To Boil Eggs For Egg Salad
- Stovetop Method:
Place eggs in rapidly-boiling water. Boil for 10 minutes.
Remove eggs from water and place in an ice bath until cool, approximately 10 minutes.
If I’m cooking the eggs on the stovetop I usually boil the eggs the night before & store the boiled eggs in the fridge. The next day I peel the cold eggs & give them a good rinse.
- Instant Pot Method:
I can skip the entire boiled-egg-peeling step when I Boil Eggs – WITHOUT the shell in my Instant Pot!
Oil a heatproof dish and crack eggs into dish. Add 1 cup water to my pressure cooker’s inner liner and lower the dish into my cooker.
Cook 6 minutes with 10 minutes natural release. DONE!
This is now my favorite way to cook up a bunch of eggs to use in my homemade egg salad.
- Solar Oven Method:
Sometimes I’ll cook those eggs in my solar oven to keep the heat outside during those hot summer months – right in their cardboard carton!
Peeling Boiled Eggs
If I’ve cooked my eggs in my Instant Pot – no peeling necessary! I just start chopping for my egg salad. But if I’ve used other methods of cooking those eggs they now need to be peeled.
Peeling Very Fresh Boiled Eggs can be a challenge. It’s best to use eggs that are at least several days old to make peeling easier.
Chopping All Ingredients In MINUTES!
You can chop your cooked and peeled eggs with a knife but I received a *Vidalia Chop Wizard as a gift a while back. So I always pull it out when I’m making egg salad. DANG that thing makes for short work!
It has two sizes of cutting rack that dices all the ingredients the same size. I used that handy chopper to chop the eggs in the larger cubes and a small red onion and a dill pickle that I’d canned earlier this year into the smaller cubes.
This time I stirred in a couple of tablespoons of my Pear Relish that I’d canned last year for a little sweet & savory mix.
Then I added some of my own homemade mayonnaise, along with a squirt of mustard and a sprinkle of salt, black pepper & paprika for a little added zip. I mix it all gently and BOOM! Egg salad!
Using my *Chop Wizard (and of course after the eggs are boiled, cooled & peeled) means I can whip up egg salad in about 3 minutes!
It’s not that I don’t just loooove hanging out in the kitchen slaving away. If you can get it done in a fraction of the time, #whythehecknot??!
What Can You Add To Egg Salad To Add Flavor?
There are many fun add-ins for egg salad. The sky’s the limit but here are some fun egg salad additions:
Sprinkle in some Bacon Bits
Add chopped fresh chives
Chopped fresh dill is a nice touch
Add a teaspoon of lemon juice to brighten up flavors
A few dashes of hot sauce or tabasco adds a little zip
Whatever you like, make it YOURS!
Serving Homemade Egg Salad
Sometimes I enjoy egg salad simply in a lettuce-leaf bowl. Simple, cooling & delicious.
But I usually have a loaf of Skillet Bread or RancherMan’s favorite Honey/Oat Sandwich Bread fresh and ready to be used.
So he can slather the homemade egg salad on a couple of slices of homemade bread & enjoy a hearty homemade lunch! I love that so much of this homemade egg salad sandwich spread was produced right here on our Homestead & that it was so quick & easy to make.
And this is a much less expensive sandwich option than purchased and highly processed lunch meat or peanut butter, two other common sandwich options here at our Homestead.
Here’s my simple country-style egg salad sandwich spread recipe.
Did you make this Country-Style Egg Salad? Please help the recipe show in internet searches by rating the recipe in your comment below!
Country-Style Egg Salad Sandwich Spread
Egg salad is easy to make with a few simple pantry ingredients. It's a true southern comfort food that's a favorite in my Homestead kitchen. Creamy, flavorful and pillowy soft atop homemade bread. ~ Texas Homesteader ~
Ingredients
- 6 Large Boiled Eggs - peeled & chopped
- 1 Tablespoon Red Onion - finely minced
- 2 Dill Pickle Spears - finely minced
- 2 Tablespoons Sweet Pickle Relish
- 3 Tablespoons Mayonnaise
- 1 teaspoon Prepared Mustard
- Salt & Pepper to Taste (I use 1/4 teaspoon each)
- ⅛ teaspoon Paprika or minced chives - sprinkled on top for garnish, Optional
Instructions
-
Boil & chop 6 large eggs (See below for different cooking methods) Place chopped eggs in a large bowl.
-
In separate bowl add 1 tablespoon finely-minced red onion, 2 dill spears finely minced, 2 tablespoons sweet pickle relish, 3 tablespoons mayonnaise, 1 teaspoon prepared mustard and salt & pepper to taste.
-
Carefully fold the chopped eggs into the dressing mixture to coat. Sprinkle ⅛ teaspoon paprika or minced chives on top for garnish if desired.
-
Enjoy on freshly-sliced sandwich bread.
Recipe Notes
NOTES: To boil eggs
Stovetop Method: Lower 6 large eggs into water that's at a hard boil, making sure eggs are covered with water. Cook at a hard boil for 10 minutes. Then remove eggs from water and place in an ice bath for approximately 10 minutes or until cool. Then peel the eggs, rinse under running water and chop with a knife.
6-Qt Instant Pot Method: Crack 6 eggs into oiled heatproof bowl, cover bowl and place onto handled trivet. Add 1 cup water to pressure cooker's inner liner. Pressure cook eggs 6 minutes with 10 minute natural release. Remove & chop eggs with a knife.
~TxH~
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Other Favorite Condiments
Sauces/Dressings
- Homemade Mayonnaise
- Baconnaise – Bacon-Flavored Mayonnaise
- Fast Food: Basic Mix-n-Pour BBQ Sauce
- Honey-Sweetened, Smoky BBQ Sauce
- BBQ Rub & Beer-Based Mop Sauce Recipe
- Thousand Island Salad Dressing
- 1-Minute Creamy Salad Dressing Filled With Probiotics
- Creamy Hatch Chile Sauce
- Quick Garlic/Herb Sauce Using Fresh Herbs
Relishes/Dairy
- Sweet/Savory Pear Relish
- Fresh Pico de Gallo
- Quick Salsa Substitute Using Canned Tomatoes
- Homemade Cottage Cheese
- MYO Healthier Sour Cream Substitute
Flavorings/Seasonings
- Fresh Herb & Olive Oil HERB BOMBS
- MYO Pinto Bean Seasoning Mix
- Taco Seasoning Mix
- Breakfast Sausage Seasoning Blend
- Beef Stew Dry Seasoning Mix
Kitchen Shortcuts & Misc
- Instant Pot Boiled Eggs WITHOUT The Shells
- Oats Can Substitute Easily For Bread Crumbs
- How to Make Self-Rising Flour Using All-Purpose
- Make Gluten-Free Oat Flour Using Whole Oats
- Free Vegetable Broth In Minutes
- List Of Quick Ingredient Substitutions
…and MUCH more
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We love this egg salad. The sweet pickle relish offers a nice smooth touch. This is my go-to recipe for egg salad. Everyone compliments this recipe when I bring it to a gathering or serve it to guests. 5 Stars!
I love egg salad it is one of those dishes that is versatile. My husband loves onions also, but I think they add something to the salad. However, he will not have it with relish, you have to make it bacon crumbles one day, yum.
It looks and sounds delicious!
I am not a big egg person, but I do love egg salad and deviled eggs! This recipe sounds great. Thanks for sharing at the In and Out of the Kitchen Link party. See you next week.!
Tammy,
We have started baking our eggs instead of boiling them. My husband swears by them. They are creamier and do not have a sulfer taste. I lay my eggs directly on the rack. Preheat oven to 325 degrees and cook for 30 mins. Then plunge them in ice water.
We love egg salad sandwiches too and had some just this week! One of our favorites is an egg salad club sandwich…egg salad, bacon and lettuce on toasted whole-wheat bread. YUM!!