This Egg Salad is a perfect side dish or sandwich filler, combining the richness of eggs with crunchy pickles and fresh veggies. It’s easy to make and packed with flavor, making it an ideal option for picnics, potlucks, or meal prepping!
Ingredients:
- 6 large eggs, boiled and chopped
- 1/4 cup mayonnaise (adjust to your preference for creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle relish (or finely chopped pickles)
- 1/4 cup red bell pepper, diced
- 1/4 cup cucumber, diced
- 1/4 cup green onions, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- Optional: Fresh herbs like parsley or dill for garnish
Instructions:
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Boil the Eggs:
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat, then reduce the heat and simmer for 9-10 minutes.
- Remove the eggs, cool them under cold running water, peel, and chop into small pieces.
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Prepare the Veggies:
- Dice the red bell pepper, cucumber, and chop the green onions. If you’re using whole pickles, chop them finely.
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Mix the Dressing:
- In a large bowl, combine the mayonnaise, Dijon mustard, pickle relish (or chopped pickles), garlic powder, and onion powder. Stir until smooth.
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Combine Ingredients:
- Add the chopped eggs, red bell pepper, cucumber, green onions, and any additional ingredients into the bowl with the dressing. Gently mix everything together until well-coated.
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Season to Taste:
- Add salt and pepper to taste. You can also adjust the amount of mayo and mustard depending on how creamy or tangy you prefer your salad.
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Chill & Serve:
- Refrigerate the egg salad for at least 30 minutes before serving, allowing the flavors to meld. Garnish with fresh parsley or dill, if desired.
Serving Suggestions:
- Serve on a sandwich, in a wrap, or with crackers for a light meal or snack.
- It also works as a side dish for barbecues, picnics, or with fresh greens for a low-carb option.
