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
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Boil & chop 6 large eggs (See below for different cooking methods) Place chopped eggs in a large bowl.
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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.
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Carefully fold the chopped eggs into the dressing mixture to coat. Sprinkle ⅛ teaspoon paprika or minced chives on top for garnish if desired.
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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.