Homemade Egg Salad
Egg salad sandwiches are my go-to picnic food. They are especially delicious with a nice, cold limeade! This homemade egg salad is extra fun with tips to include your kids in making it.
I honestly do not know how “Southern” egg salad is, but it seems to me that you can’t really get great egg salad outside of the South. This recipe is adapted from the one that is used by Gilchrist’s Drug Co, an old-fashioned soda fountain in Birmingham, Alabama.
But when it comes to homemade egg salad, I do have a few strong preferences.
- I always make mine with Duke’s mayonnaise. Mayonnaise it a very large component of egg salad and it really does affect the flavor.
- I like to use Kosher salt rather than table salt.
- We roughly chop the eggs. I know everybody has texture preferences, but egg salad should not be a paste. If you let it stay a little chunkier it’s less work for you, and easier to get the kids involved.
Get the Kids Involved!
- Toddlers and younger kids can practice counting with unpeeled eggs, practice colors with the egg whites and egg yolk, and explore the texture differences between the two.
- Measuring need not be precise at any point, so this is perfect for toddlers with a desire to be more independent. Let them scoop out a tablespoon of relish or mayo, if it’s a little under or a little heaping the egg salad will still turn out yummy!
- Kids of all ages can help mix the ingredients together and smash the eggs.
- If your kiddo is working on knife skills, boiled eggs are an excellent place for practice. Use safety knives like these, and supervise them closely.
- Nota Bene: Eggs are considered a major allergen for kids under 1 and it is always a good idea to check with your child’s pediatrician before feeding, but both egg yolk and egg white are safe and exposure to them can decrease likelihood of an allergy in the future!
Homemade Egg Salad
Ingredients
- 4 eggs
- 1 teaspoon mustard
- 1 teaspoon sweet pickle relish
- 1-2 tablespoons mayonnaise
- kosher salt to taste
Instructions
Hard Boil Eggs
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In instant pot: place 1 cup water and trivet inside instant pot along with eggs. Cook on high pressure for 5 minutes and let nature release for 5 minutes. Place eggs in bowl of cold water and let cool for 5 minutes before peeling.
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On stove: place eggs in pot of water and bring to a rolling boil. Take off heat and let sit, covered, for 12 minutes. Remove eggs to ice bath for 5 minutes before peeling.
*Optional Step*
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Remove yolks from eggs and mash them thoroughly in separate bowl.
Assemble egg salad.
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Roughly chop eggs in a small bowl.
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Add pickle relish, mustard, and mayonnaise. Stir thoroughly. Add additional mayo if needed to achieve desired texture.
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Add salt to taste.
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Eat on a bagel, sandwich, or by itself with saltines.
