Grandma's Secret Egg Salad

This isn't just any egg salad – it's a creamy, perfectly seasoned comfort food that brings back cherished memories with just one bite. What makes grandmother's recipes so special is the extra love folded into each ingredient, plus those little tricks passed down through generations that transform simple ingredients into something extraordinary.

No ratings yet

Print Pin

Course: Lunch, Side Dish

Cuisine: American

Keyword: Egg Salad, Grandma's Recipe, Classic Egg Salad, Creamy Egg Salad

Prep Time: 15

Cook Time: 12

Chilling Time: 30

Total Time: 57

Servings: servings

Calories: 165kcal

Equipment

Saucepan
Mixing Bowl
Rubber Spatula

Ingredients

8 large eggs hard-boiled and peeled
1/3 cup mayonnaise real mayonnaise, not salad dressing
2 tablespoons sweet pickle relish
1 tablespoon yellow mustard
1 tablespoon onion finely minced
1 tablespoon celery finely chopped
1/2 teaspoon white vinegar
1/4 teaspoon celery salt
1/4 teaspoon paprika plus extra for garnish
1/8 teaspoon white pepper
1 pinch sugar grandma's secret ingredient!
salt to taste

Instructions

Place eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring water to a rolling boil, then immediately remove from heat, cover, and let stand for exactly 12 minutes.
Immediately transfer eggs to an ice bath and let cool for 5 minutes. This quick-cooling technique makes peeling significantly easier.
Gently tap eggs on countertop and roll to crack shell all over. Peel under cool running water to help remove any stubborn shell fragments. Chop eggs into your preferred consistency.
In a medium bowl, combine mayonnaise, mustard, relish, vinegar, celery salt, paprika, white pepper, and that pinch of sugar. Whisk until smooth and creamy.
Fold in the finely minced onion and celery.
Add chopped eggs to the dressing mixture and fold gently with a rubber spatula. Season with salt to taste.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.

Notes

For healthier alternatives: use 4 whole eggs and 4 egg whites to reduce fat; substitute half the mayonnaise with Greek yogurt; or try avocado-based mayonnaise for a keto-friendly version.

Store in an airtight container for up to 3 days in the refrigerator. Never leave egg salad at room temperature for more than 2 hours.

Serve on whole grain toast, stuffed in hollowed tomatoes, on butter lettuce leaves, with crackers, as deviled egg filling, in pita pockets, or atop a salad.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe