Description
Quick Easter Egg Salad is a creamy, protein-rich spring recipe made with leftover hard-boiled eggs, mayonnaise, mustard, green onions, and relish. It comes together in about 15 minutes and tastes even better chilled. Perfect for sandwiches, wraps, lettuce cups, or crackers.
Ingredients
8 hard-boiled eggs, chopped into small pieces
3/4 cup mayonnaise
1 tablespoon mustard
1/4 cup chopped green onions
1/4 cup relish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon onion powder
Instructions
1. Peel and chop the fully cooled hard-boiled eggs and place them in a mixing bowl.
2. Add the mayonnaise and mustard, then gently stir until creamy but slightly chunky.
3. Mix in the chopped green onions and relish until evenly distributed.
4. Add salt, pepper, paprika, and onion powder, stirring well to combine.
5. Taste and adjust seasoning as needed.
6. Serve immediately or chill for at least one hour before serving on bread, lettuce, or crackers.
Notes
Allow eggs to cool completely before chopping to prevent excess moisture.
Chilling the salad for at least one hour improves flavor.
Adjust mustard for more or less tang.
Relish adds sweetness and texture and can be modified to taste.
Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze as texture will change.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Easter Desserts Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg