Hello lunch! Best ever egg salad, coming right up.
Seriously, is it even appropriate to eat anything else after Easter? This is pretty much a must have. It’s going to be on my plate every day this week.
This is the best egg salad EVER. And can I tell you why? Two huge reasons:
MY OTHER RECIPESPickle juice. YES. Freaking pickle juice. This 100% changes the game.
And the second reason? No celery. NONE. Celery ruins everything so leave it out.
I realize that may cause a bit of controversy since many of you like the crunch of celery. I just can’t do it. To make up for that, relish is a fabulous add-in.
You guys have been asking about my egg salad recipe ever since I was pregnant with Max and told you that was my daily lunch craving. I wouldn’t even call it a CRAVING – it was just one of the only things that sounded delicious so I ate it often. The best egg salad, if I do say so.
And I ended up doing that last year at this time too when I was pregnant with Emilia. It’s just so, so good!
Thankfully, this time is stuck. I make this SO often that I don’t use any sort of recipe anymore. It’s a frequent lunch offender in this house and I don’t mind that.
Inside, I love to use a mix of greek yogurt and mayo. Don’t be a mayo hater! Seriously, if you are? Think of it this way. If you enjoy eggs and put some sort of oil on your salads? There’s your mayo base! A drop of vinegar and maybe even some Dijon. Mayo isn’t gross when you think of it that way…
I mean, I can say this because I totally used to loooathe mayo. For no real reason other than the color and consistency. But the ingredients are delicious.
Um, also, guess what? I have an amazing homemade mayo recipe in The Pretty Dish! Totally worth it. And it might include bacon. Maybe.
On top! Pickled onions, chives and occasionally a sprinkle of smoked sea salt. The combination is to DIE for. The other necessity for me is super grainy, seedy, crunchy toast. It adds to that crunch and texture and is what I end up craving in real life all the time anyway.
Here’s the other thing: I like my egg salad to still be egg salad. I don’t want it to be a slop pile mess (much like how I don’t love tons of dressing on a salad), so I keep the creamy base to the least amount that I can. And then I throw that on top of a piece of butter lettuce to make me feel better about life in general.
Pile some on toast and feel awesome about Monday!
My Most Favorite Egg Salad
Ingredients:
- 6 hard boiled eggs, peeled and chopped
- 2 1/2 tablespoons plain greek yogurt
- 1 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons dill pickle juice
- 2 teaspoons sweet relish
- 1 teaspoon dijon mustard
- 3 tablespoons freshly snipped chives, plus extra for topping
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon smoked paprika
to serve
- butter lettuce
- pickled onions
- grainy bread, toasted
- smoked sea salt, for sprinkling
Directions:
As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.
I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!
I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!
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Prettiest April sight that I ever did see. Especially since it’s SNOWING right now.
