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.
Real-deal creamy.
Loaded with the flavor and eggs, glorious, eggs. (uhhhh, obviiii)
100% sandwich-worthy.
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. 😉
Ultimate Creamy Egg Salad
Ingredients
- 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
Instructions
- 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.
Notes
More egg salad from around the web!
Avocado Egg Salad —> Cooking LSL
Radish and Basil Egg Salad —> Spache The Spatula
Classic Egg Salad Sandwich —> The Food Charlatan
Gayle @ Pumpkin 'N Spice says
I’m a sucker for a good egg salad and this looks fantastic, Sarah! I love how creamy it is. I think I could just dive right into this bowl, it just looks so good! And I love egg salad around this time of year, too. Delish!
Sarah says
Thanks Gayle! I’m definitely not about diving into the bowl itself. 😉 No bread or lettuce needed. LOL
Jen @ Baked by an Introvert says
I haven’t had egg salad in forever! Now I’m craving it. It does look ultimately creamy and delicious!
Sarah says
This salad is literally SO easy to whip up you should definitely try it asap, Jen!
Rachelle @ Beer Girl Cooks says
I have been craving egg salad for a few days. Now it’s worse! 🙂 How clever to use half mayo and half yogurt! This looks delish and I’m really going to have to make some. Love the pun – intended or otherwise!
Sarah says
Definitely let me know if you try this egg salad, Rachelle! I have no doubt you’ll love it! 🙂
Natalie @ Tastes Lovely says
Your egg salad is just beautiful Sarah! Perfect timing for Easter. Now I have something to do with all my hard boiled Easter eggs : )
Sarah says
Thanks Natalie! It’s definitely my favorite way to use up all those leftover eggs!
Kelly - Life Made Sweeter says
Hope the warmer weathers sticks around for you this time. This egg salad is perfect for this time of year! It looks super creamy and deeeelicious!!!
Sarah says
Thanks Kelly! xoxo 🙂
Mandie | Mandie's Kitchen says
I love egg salad (and potato salad!) and your recipe sounds great (not to mention is looks absolutely STUNNING). I’ve pinned it, and Ill be looking for an opportunity to try it out!
Sarah says
Thanks Mandie! LMK if you give this egg salad a try! 🙂
Olivia - Primavera Kitchen says
This is a perfect recipe for Easter, Sarah! It looks tasty, delicious and beautiful 😉
Sarah says
Aww thanks Olivia!
Ashley | The Recipe Rebel says
Haha, how sweet of you to come home and save your family from their starvation! This egg salad looks UNREAL. So creamy!
Sarah says
Right?! So heroic on my part. LOL. Thanks Ashley!
Ashley | Spoonful of Flavor says
I’m pretty picky about egg salad. I love it but I only like it homemade and creamy. This recipe looks perfect! I can’t wait to try it with leftover Easter eggs!
Sarah says
Thanks Ashley! You can’t beat homemade egg salad that’s for sure! 😉
Alice @ Hip Foodie Mom says
Sarah, I LOVE egg salad!!! love the mayo/yogurt combo!! I’ve never done that!!! trying this!!! delicious, this is like the best egg salad ever!!!
Sarah says
Thanks Alice! The mayo-yogurt dressing conveniently makes this egg salad on the lighter side but it also makes it unbelievably creamy too! 🙂
Stacey @ Bake.Eat.Repeat. says
That egg salad looks fantastic Sarah! I haven’t made egg salad in eons, and it’s so good. Maybe that’ll have to be supper tonight. Except that I’m out of eggs, and it’s snowing AGAIN, so I don’t really want to go out! Soon though!
Sarah says
Snow?! Oh gosh, I FEEL for you girl! Hope it warms up soon! xoxo
Jessica @ Sweet Menu says
Wow! This looks delicious Sarah! Sooooo creamy!
Sarah says
Thanks Jessica! 🙂
Jess @ Flying on Jess Fuel says
Our quails have been loving Spring and laying SO many eggs, so I’ve been making a ton of egg salad to try to keep up! But oh man, it does not look as good as YOURS! This looks amazingly creamy. I need to try adding peppers an parsely… sounds awesome!
Sarah says
Ooh gosh! You have quails?! How lucky are you?? 🙂
Amber @ Dessert Now, Dinner Later! says
Love that you still used a little mayo because all plain yogurt just wouldn’t be egg salad to me. Haha. This looks amazing!
Sarah says
Haha! You’ve just gotta have at least a little mayo in ANY egg salad. 😉
Marjorie Holste says
Sarah, Great egg salad recipe, the only change I made was I used Trader Joe’s pickle relish with jalapeños, taking it too a Labor Day BBQ tonight. Thanks for sharing?
Alice says
this egg salad looks amazing and i like the combo of yogurt/mayo; is it possible to use this combo on russian salad?
Sarah says
I’m unsure of what constitutes a Russian salad, Alice, however you can certainly try the dressing for that!
Lucky says
How long can we refrigerate this salad
I like to eat it daily morning but having busy mornings I can’t prepare it everytime
Sarah says
This salad can be refrigerated for up to 5 days, Lucky! 🙂
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