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Simple Egg Salad

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“Use this for sandwiches or what have you. :) This is so simple I hesitate to post it, but then again, there are folks for every recipe and I know there are those who’ll appreciate the simplicity of this one. I prefer my egg salad not be sweet, so the recipe uses mayo and dill pickle.”

Ingredients Nutrition

  • 2 hard-boiled eggs
  • 29.58-44.37 ml good quality mayonnaise (Best Foods, Hellman's, or Vegenaise)
  • 14.79 ml dried onion flakes (see note)
  • 1.23-2.46 ml Dijon mustard
  • 1.23 ml granulated garlic
  • 4.92 ml grated dill pickles (optional) or 4.92 ml dill pickle relish (optional)
  • your favorite curry powder, to taste (but oh so good with it!) (optional)
  • Tabasco sauce, to taste (optional)
  • salt & freshly ground black pepper, to taste


  1. Remove the shells from the hard boiled eggs; discard shells.
  2. Chop the eggs to the texture you prefer with a knife or pastry-cutter.
  3. In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
  4. Eat on a sandwich right away or chill for about an hour and eat later.
  5. Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
  6. Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it’s wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.

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