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Ultimate Creamy Egg Salad

By Sarah On   |  Updated:

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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!

Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! @WholeHeavenly

And I do mean the ULTIMATE.

Real-deal creamy.

Loaded with the flavor and eggs, glorious, eggs. (uhhhh, obviiii)

100% sandwich-worthy.

Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! @WholeHeavenly

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.

Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! @WholeHeavenly

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.

Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! @WholeHeavenly

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.

Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! @WholeHeavenly

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….

Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! @WholeHeavenly

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. 😉

Ultra creamy and packed with flavor, this family-favorite egg salad is a fabulous way to use up extra eggs! @WholeHeavenly

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Ultimate Creamy Egg Salad

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!
Prep Time 10 minutes
Total Time 10 minutes

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

Store egg salad in refrigerator up to 3 days.
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

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

 

Reader Interactions

Comments

  1. 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!

    Reply

  3. 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!

    Reply

    • 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! 🙂

      Reply

  11. 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!

    Reply

  13. 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!

    Reply

  15. 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?

    Reply

  17. 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

    Reply

  18. Lorrie Roa says

    Very helpful and informative article. I learned a lot from the post. I have bookmarked your blog and I become a regular reader of your blog. Please keep up the wonderful work. Special thanks to the blog owner as well as the writer for creating a valuable and informative article. I appreciate your advice and I am going to apply these tips in my real life soon.

    Reply

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