BEST CRUNCHY EGG SALAD EVER
This egg salad recipe delivers a creamy, tangy, and surprisingly crunchy experience. The satisfying pop of celery and the rich flavor of perfectly cooked eggs create a symphony of textures, making it the only egg salad recipe you'll ever need.
Equipment
- saucepan
- Medium-sized mixing bowl
- Measuring cups and spoons
- Whisk or spoon
- Knife
- Cutting board
- Plastic Wrap
Ingredients
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- ¼ cup finely diced celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon sweet pickle relish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of paprika for garnish optional
Instructions
- Place the eggs in a saucepan and cover with cold water by about an inch.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- After 10-12 minutes, drain the hot water and immediately run cold water over the eggs until they are cool enough to handle.
- Gently tap the eggs all over on a hard surface to crack the shell.
- Start peeling from the wider end of the egg.
- Run the eggs under cold water while you peel to help separate the shell from the egg.
- Once the eggs are peeled, gently pat them dry with a paper towel.
- Chop the eggs into your desired consistency.
- Place the chopped eggs in a medium-sized mixing bowl.
- Add the mayonnaise, yellow mustard, diced celery, red onion, and sweet pickle relish to the bowl with the chopped eggs.
- Season with salt and pepper to taste.
- Gently stir everything together until well combined, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Before serving, give the egg salad another gentle stir.
- Garnish with a pinch of paprika, if desired.
Notes
Don't overcook the eggs. Use cold ingredients. Taste as you go. Feel free to add your own favorite ingredients and flavors. Egg salad will keep in the refrigerator for up to 3-4 days. Store it in an airtight container to prevent it from drying out. For variations, consider spicy egg salad with cayenne pepper, dill pickle egg salad with dill pickle relish, or avocado egg salad with mashed avocado.