The Best Egg Salad with Sweet Relish (Print Version)
Creamy egg salad with sweet relish, Dijon, celery, and green onion for a bright, crunchy sandwich filling or lettuce-cup lunch.
# Ingredients:
For the eggs
01 -
6 large eggs
02 -
Ice water, for cooling
For the dressing
03 -
1/4 cup (60 g) mayonnaise
04 -
2 tablespoons sweet pickle relish, drained
05 -
1 teaspoon Dijon mustard
06 -
1 teaspoon pickle juice or fresh lemon juice
07 -
1/4 teaspoon fine salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
1 pinch paprika, plus more for serving
For the crunch
10 -
2 tablespoons finely chopped celery
11 -
2 tablespoons thinly sliced green onion
# Instructions:
01 -
Place the eggs in a saucepan and cover with cool water by 1 inch. Bring to a boil, turn off the heat, cover, and let stand for 10-12 minutes.
02 -
Transfer the eggs to a bowl of ice water and cool for at least 10 minutes. Peel the eggs once they are cool enough to handle.
03 -
Roughly chop the peeled eggs into small pieces, leaving a few larger chunks for texture. Add them to a medium mixing bowl.
04 -
In a small bowl, stir together the mayonnaise, sweet relish, Dijon, pickle juice, salt, pepper, and paprika until smooth.
05 -
Add the dressing, celery, and green onion to the chopped eggs. Fold gently until creamy and evenly combined without mashing the eggs too much.
06 -
Cover and refrigerate for 30 minutes for the best flavor. Taste, adjust seasoning, sprinkle with a little paprika, and serve on bread, crackers, or lettuce cups.
# Notes:
01 -
Chilling for 30 minutes gives the relish and mustard time to season the eggs.
02 -
Serve cold and keep leftovers refrigerated.