A good egg salad recipe is a little pickle-y, a little mustard-y, and just enough creamy to make it scoopable, spreadable, and undeniably rich. With this recipe, the result is an egg salad that tastes suspiciously close to the filling of a good deviled egg, but with a bit more flavor and balance so that you can enjoy it with nutty crackers or buttery bread.  We are particularly fond of the use of hot dog relish in this egg salad, rather than just sweet or dill relish. It adds just a hint of sweetness for balance and is more complex.  Learn how to make egg salad, and never again have to buy a subpar version from the grocery store.

Servings: 4

INGREDIENTS

• 8 large eggs
• 1/2 cup mayonnaise
• 1/4 cup thinly sliced scallions (from 2 medium [1/2 oz. each] scallions), plus more for garnish
• 2 tsp. spicy brown mustard
• 2 tsp. hot dog relish (such as Mt. Olive)
• 3/4 tsp. kosher salt
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• Crackers or bread

STEPS

1. Cook eggs – Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
2. Make ice bath – Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.
3. Cool eggs – Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
4. Peel and chop eggs – Peel eggs, and chop; place in a medium bowl.
5. Make egg salad – Add mayonnaise, scallions, mustard, relish, salt, paprika, garlic powder, and pepper to eggs in bowl; stir until fully combined and creamy. Garnish with additional scallions. Serve immediately with crackers or bread.

NOTES

Active Time: 20 mins
Total Time: 50 mins