This egg salad recipe makes a delicious filling for sandwiches or lettuce leaves. Or serve it on mini buns or biscuits for wonderful bite-size party sandwiches.
Category:Sandwiches, Eggs, Hard Boiled Eggs, Lunch
Ingredients
Scale
5 large eggs
2 tablespoons dill relish (or sweet relish)
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
pinch celery seed (optional)
Salt (to taste)
Pepper (to taste)
4 tablespoons mayonnaise (or as desired to moisten)
Instructions
Place the eggs in a medium saucepan and cover with water. Cover the pan and bring to a boil over high heat. Remove the pan from the heat—do not lift the lid—and let stand for 18 minutes. Fill the pan with cold water to cool the eggs quickly; peel and transfer them to a medium bowl.
Chop the eggs and mix with the relish, celery, and onion. Add the mayonnaise; start with 3 tablespoons and then add more until the desired consistency is reached. Add celery seed, if using, along with salt and pepper, to taste.