Creamy Easter Egg Salad Ready in 10 Minutes Flat

This Creamy Easter Egg Salad is a quick and flavorful way to use leftover hard-boiled eggs, perfect for sandwiches or crackers.

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Prep Time 10

Chilling Time 1

Total Time 1 10

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

6 large Hard-Boiled Eggs Use large, fresh hard-boiled eggs.
1/2 cup Mayonnaise Hellmann's is recommended.
2 tablespoons Mustard Choose yellow or Dijon.
2 tablespoons Green Onions Finely chopped.
1/4 cup Relish Sweet pickle relish.
1 pinch Salt Enhances overall taste.
1 pinch Black Pepper Adds a hint of heat.
1 teaspoon Paprika Offers earthiness and color.
1 teaspoon Onion Powder Deepens savory notes.

Equipment

mixing bowl
small bowl
Knife
spatula
whisk

Method

Step-by-Step Instructions

Start by peeling the hard-boiled eggs carefully, and chop them into 1/2-inch pieces.
In a small bowl, combine salt, black pepper, paprika, and onion powder. Mix well.
Finely chop the green onions and measure out the sweet pickle relish, set aside.
In the mixing bowl, add mayonnaise and mustard to the chopped eggs, gently folding the mixture.
Carefully add the chopped green onions and sweet pickle relish to the egg mixture and fold in.
Introduce the prepared seasoning blend into the egg salad mixture and fold carefully.
Transfer to a serving bowl or individual plates. Chill for at least an hour before serving if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Store in an airtight container in the refrigerator for up to 3 days. For the best flavors, prepare a day ahead.

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