Easy Egg Salad

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4.91 from 10 votes

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 344kcal

Author Stacey Little

Ingredients

8 large eggs
1 small rib of celery (minced)
1/2 cup mayo (like Duke's)
1 tablespoon creole or spicy brown mustard
2 tablespoons pickle relish (dill or sweet)
1/2 teaspoon onion powder
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper (or more to taste)
hot sauce to taste

Instructions

For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
Peel and coarsely chop the eggs.
In a medium bowl, add the eggs, celery, mayo, mustard, relish, onion powder, salt, pepper, and hot sauce. Stir to combine. Add additional salt, pepper, and hot sauce to taste. Serve on crackers, sandwiches, etc. Store in an airtight container in the fridge for up to 3 days.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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