Every year in the summer time egg salad becomes a go to lunch option in our house. I am not sure if it is because it is easy to make, or if it is because the extra boost of protein helps give us the energy to get through long days of swimming in the pool and playing in the sprinklers. Either way if you stop by our house any given day over the summer you would be able to find a container of egg salad in our refrigerator.
I used to always make egg salad the same exact way every time. I had learned how to make it from watching the women in my family make it all summer long. Especially when we would vacation at the Outer Banks. We would pack already hard-boiled eggs and the other ingredients and make it as soon as we got there, so we could snack on it all week.
It was simple you just started by hard boiling the eggs in a hard boiler. Then as soon as you could handle the steaming hot eggs without burning off your fingerprints you would peel them while cursing the eggs for not letting go of the shell. Rinse off the leftover chunks of shell, then toss them in a large circular Tupperware container. While still steaming simply smash the eggs with a fork until there were only little chunks remaining, add a sprinkle (or downpour) of salt and pepper. Next start adding mayonnaise by the spatula full until it “looks right” and finish off by stirring in a heaping spoon of relish. That was it.
There is nothing wrong with that recipe, but I wanted to come up with a recipe without salt, and less mayonnaise. It would be big plus if could be a little less messy so that our daughter would actually give it a try.
After boiling what felt like a ton of eggs, and a few failed attempts I finally came up with The Perfect Egg Salad recipe. To make the egg salad less messy I found the trick was to try not to smash the eggs until they resemble a fine sand, but to just smash them enough to give the mayonnaise and mustard something to stick to.
- 9 Large Eggs
- 1/4 Cup Mayonnaise
- 2 Tablespoons Deli Mustard (or Dijon)
- 2 Tablespoons Sweet Relish
- 1 teaspoon Capers
- 1/2 teaspoon paprika
- pinch of nutmeg
- Pepper to taste
- Hard boil and peel the eggs.
- Place eggs in large sealable container, smash into large chunks with fork.
- Add mayonnaise, mustard, capers, and relish and stir until combined.
- Add paprika, nutmeg, and pepper to taste.
- Sir until well combined.
- Store in an airtight container in the refrigerator.
Hi, I’m Tara. I am a military spouse and mommy of one. I love that recipes can be used as learning tools for children. A good recipe with lots of ingredients at deferent measurements is the perfect yummy addition to any math or science lesson! In my free time I enjoy spending time with my amazing husband, two crazy puppies and adorable little girl. I share our military life adventures, kitchen creations and kid friendly crafts over at An Aiming High Wife, come visit anytime! You can also follow me on Facebook and Pinterest!