Egg Salad Recipe

Egg Salad Recipe


  • 8 large eggs
  • 1 tablespoon distilled white vinegar
  • 1/3 cup mayonnaise
  • 1 tablespoon sweet relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh dill, finely chopped. (or 1 tsp. dried.)
  • ¼ tsp paprika
  • 1 teaspoon garlic salt
  • 1 rib celery, finely diced
  • 3 tablespoons yellow onion, finely diced
Preparation time:

30 minutes

Portions: 4
Difficulty: Baja


Egg Salad Recipe


  • Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
  • Place them in a colander and rinse them under cool running water to stop the cooking process. Once cooled, peel each egg.
  • Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl. Dice the egg whites into fine squares of equal size.
  • Add the vinegar to the warm egg yolks and let them cool, then add the mayonnaise, relish, mustard, dill, paprika and garlic salt. Mix until well-combined, then gently stir in the onions, celery, and diced egg whites until well comibined.
  • If possible, chill for at least 30 minutes prior to serving. If desired, serve over 4 sandwiches or lettuce wraps


  • 1 teaspoon dried dill can be used instead of fresh if needed.
  • Diced green onions can be used instead of yellow onions as well.
  • Mix the egg yolks with the vinegar while they're still warm. The vinegar helps to prevent discoloration and enhances the flavor.
  • Add the mayo when the yolks have cooled to avoid an oily consistency. 

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