Homemade Egg Salad
Homemade Egg Salad makes a savory dish or light meal. Drop a big scoop between toasted sandwich bread and enjoy as a light meal. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 3 cups
Ingredients
- 8 medium eggs, hard boiled and chopped
- 1/4 cup mayo or use Miracle Whip
- 1 tablespoon prepared yellow mustard or use dijon mustard
- 1/4 cup celery, chopped (optional)
- 1/2 cup white onions, chopped green or red onions
- 1/4 cup sweet relish, drained or use sweet salad cubes
- salt to taste
- coarse ground black pepper to taste
- 1/2 teaspoon paprika, optional use for garnish
Instructions
- Peel hard boiled eggs and coarsely chop.
- In a medium sized bowl, combine chopped eggs, mayo, mustard, celery (if using), drained sweet relish (or sweet salad cubes), chopped onions, salt and coarse ground pepper as preferred.
- Stir until well combined.
- Sprinkle top with paprika or coarse ground black pepper (optional).
- Serve warm or cold.
- Store leftovers in a tightly lidded container. Refrigerate for up to 3 days.