Egg Salad Sandwich Filling
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.
Ingredients
- 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.
Tried this recipe?Let us know how it was!