Homemade egg salad made with hard boiled eggs, mayo, mustard, salt and pickle juice! Perfect when served on toast or stuffed into croissants. This is Mom’s Egg Salad recipe and we hope you’ll love it!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
We started raising chickens a few years ago and since then we’ve found ourselves with way more eggs than we can eat as a family of 3. So for the most part, we give away a lot of eggs to our family and friends. My mom is one of those family members and she uses them as fast as we give them to her. One of the main recipes she loves to make with them is her favorite and simple egg salad recipe.
Mom’s egg salad recipe is super easy and only uses 5 simple ingredients.
How do you serve egg salad?
- My mom loves egg salad on toast with sweet pickles on the side
- I like egg salad stuffed into a croissant like a sandwich
- This egg salad is also great when served as a dip with crackers or pretzels
QUICK GLANCE AT INGREDIENTS for Mom’s Egg Salad:
- 12 eggs
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 1-2 teaspoons sweet pickle juice
- 2 dashes salt
(AMOUNTS IN RECIPE CARD BELOW)
How to Make Mom’s Egg Salad:
- Cook the eggs!
Place eggs into a sauce pan, in a single layer. Cover with water.
Using medium heat bring the water to a boil. Once the water is boiling, turn off the heat and place a lid on the pan. Set a timer for 12 minutes. -
Once 12 minutes is up, place the pan under cold running water and run cold water over the eggs for about a minute or until they are cool enough to handle.
- Peel the eggs
Gently crack each egg shell on the side of the pan and carefully peel the egg shells from the eggs.
-
Rinse them with cold water. Gently pat each one dry with a paper towel.
- Mix the yolks
Cut each egg in half lengthwise.
-
Scoop out the cooked yolk out and place into a bowl. (do this to each egg) – Use a fork to mash the cooked yolks.
-
In the bowl with the cooked yolks, add the mayonnaise and mustard. Mix well. Add the pickle juice and salt. Mix well.
-
Taste and adjust seasoning taste to your liking.
- Chill
Chill in fridge for about 2 hours to let flavors blends.
- Serve
Serve on toast, with croissants or with crackers.
Frequently Asked Questions
Of course! My mom even likes to chop up pickles and mix them into the egg salad sometimes.
More Egg recipes
Mom’s Egg Salad
Mom's Egg Salad
Homemade egg salad made with hard boiled eggs, mayo, mustard, salt and pickle juice! Perfect when served on toast or stuffed into croissants. This is Mom's Egg Salad recipe and we hope you'll love it!
Ingredients
- 12 eggs
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 1-2 teaspoons sweet pickle juice
- 2 dashes salt
Instructions
Place eggs into a sauce pan, in a single layer. Cover with water.
Using medium heat bring the water to a boil. Once the water is boiling, turn off the heat and place a lid on the pan. Set a timer for 12 minutes.
Once 12 minutes is up, place the pan under cold running water and run cold water over the eggs for about a minute or until they are cool enough to handle.
Gently crack each egg shell on the side of the pan and carefully peel the egg shells from the eggs.
Rinse them with cold water. Gently pat each one dry with a paper towel.
Cut each egg in half lengthwise.
Scoop out the cooked yolk out and place into a bowl. (do this to each egg)
Use a fork to mash the cooked yolks.
In the bowl with the cooked yolks, add the mayonnaise and mustard. Mix well. Add the pickle juice and salt. Mix well.
Chop whites and mix them into the yolks.
Taste and adjust seasoning taste to your liking.
Chill in fridge for about 2 hours to let flavors blends.
Serve on toast, with croissants or with crackers.
Nutrition Information:
Yield: 12 Serving Size: 1/4 cupAmount Per Serving: Calories: 147Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 190mgSodium: 198mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 7g
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