Easy Creamy Egg Salad
This easy creamy egg salad recipe is simple, flavorful, and perfect for sandwiches, crackers, or a light side dish. A quick homemade classic that’s great for lunch or meatless meals.
Servings: 4
Ingredients
- 6 large Eggs
- 1/3 cup Mayonnaise
- 1 stalk Celery, finely chopped
- 2 tbsp Red Bell Pepper, finely chopped
- 2 tbsp Sweet Pickle Relish
- 1 tsp Sugar or Sugar Substitute
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Optional:
- 1 tbsp Sliced Black Olives
- 1 tsp Mustard
- 1 tbsp Green Onions, chopped
Instructions
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil.
- Once boiling, turn off the heat and cover the pan. Let the eggs sit for 10–12 minutes.
- Transfer the eggs to a bowl of cold water and allow them to cool completely.
- Peel the eggs and chop them into small pieces.
- Place the chopped eggs in a mixing bowl.
- Add mayonnaise, celery, red bell pepper, pickle relish, sugar, salt, and black pepper.
- Mix gently until everything is well combined and creamy.
- Stir in the sliced black olives if using.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to develop.
Notes
The pickle relish adds a slightly sweet and tangy flavor that pairs perfectly with the creamy eggs.
Black olives are optional but add nice color and extra flavor.
Egg salad can be stored in the refrigerator for up to 3 days.
Serve on sandwich bread, crackers, lettuce wraps, or as a side dish.