Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! Whips up in less than 10 minutes!
And I do mean the ULTIMATE.
Loaded with the flavor and eggs, glorious, eggs. (uhhhh, obviiii)
Yeeeeeeeees….this is what life’s all about.
At least on the last day of March that is….bring on the EGGS!
So is March going out like a lamb for anyone else? It definitely came in like a huge roaring lion for us and seems to be going out like a sweet innocent lamb because it all of a sudden got WARM here.
For realz, yesterday I was trying my best not to catch frostbite when I ventured outside to check the mail and then today it’s so nice outside I’m actually feeling brave enough to ditch my trusty sweatshirts that have been with me all winter.
It’s not even a little bit fair that it was super-nice in Wisconsin (I’m talking 70’s, people!) nearly the entire time I was in Florida and then literally THE DAY before I came home mean ‘ol Mother Nature must have decided that I had been spoiled too much in Florida’s 80-degree weather and ordered the temps to plummet. Again.
BOO. I almost decided to stay in Florida forever, but then it occurred to me that my family was probably ALREADY half-starved since their cook was on vacation and who would feed them if I stayed away forever?
Anyway. I’m not gonna jinx the weather though this time like I have like the past 5 times when I mentioned that it was warming up. So let’s just leave it at that. NO JINXES!! *fingers and toes crossed*
Moving right along to our egg business.
This is a five-star egg salad in my mind. It’s been a family-favorite, much-loved, go-to recipe in this house for quite some time.
What makes it so great? Um, it’s definitely not ho-hum in the flavor department like all other egg salads I’ve tried. I pull out all the flavor stops by throwing pickle relish, sweet peppers, celery, and tangy mustard into the mix. Plus a pinch of sugar which really ties all the flavors together. I call that the “secret ingredient” that makes this egg salad so awesome.
The creaminess. SPOILER ALERT: This egg salad is ultra creamy, but it’s surprisingly lower in calories since I use half mayonnaise and half plain yogurt rather than the whole thing being mayonnaise-based.
A pinch of salt and pepper and now it’s time to grab that spoon. Because, let’s be honest, if we’re going to go to the trouble of making homemade egg salad we might as well acquaint that bowl of goodness with a big ‘ol spoon.
….or just your fingers will do.
Sorry that’s probably really gross-sounding and definitely unsanitary. Definitely….
Now let’s get egg salad’n shall we? Those leftover eggs aren’t gonna use themselves and this egg salad is an EGG-cellent way to use ’em up.
Pun so intended. 😉
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1/4 cup dill pickle relish
- 1 tablespoon prepared mustard
- 2 tablespoons minced fresh parsley
- 1/4 cup minced sweet pepper
- 1/4 cup minced celery
- 8 hard-boiled eggs, coarsely diced
- Salt and pepper to taste
- Sliced bread and lettuce for serving
- In a medium bowl, combine first 7 ingredients. Fold in diced eggs and season egg salad with salt and pepper to taste.
- Store egg salad in refrigerator until ready to serve. Serve cold on sliced bread with lettuce.
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