Looking for a way to use up those extra farm fresh eggs? This easy egg salad recipe will do the trick!
I used to hate eggs…
Confession: I spent 20+ years absolutely despising eggs. Although they looked delicious, the smell and “eggy” taste made me want to vomit. I could literally taste the eggy smell with every bite I took. Needless to say, it was disgusting.
With that being said, I really wanted to like eggs. I forced myself to take bites, and over the course of a few years, I finally came around to eggs. But that was before I knew how delicious farm fresh eggs were…(or before I tried this easy egg salad recipe!)
But farm fresh eggs are unreal…
If you haven’t tried farm fresh eggs before, then you’re seriously missing out. While traditional grocery store eggs have a yellow yolk, farm fresh eggs usually have a deep orange yolk. Free range chickens have the opportunity to forage and eat various bugs in pasture, which completely transforms the color of the yolk. Happy chickens produce the most mild and delicious eggs (and our favorite easy egg salad recipe!)
And don’t even get me started on egg color. Have you ever noticed that the eggs from the grocery store all look exactly the same? Yeah, that’s kinda weird. Not only is egg color contingent on the breed of chicken, but it’s also completely bird specific. For example, we have 4 Rhode Island Reds, 3 Australorps, and 3 Plymouth Rocks. Even though all 10 of these birds produce brown eggs, every reabird produces a different shade of brown, even if they’re from the same breed! So why are your grocery store eggs a monochromatic brown or white, you ask? I’m not sure, but to be honest, I don’t even want to know.
(And if you’re wondering about those pretty green and blue eggs, then head over to this post!)
Easy Egg Salad Recipe
Okay, so that was a really long introduction into our favorite easy egg salad recipe. Once I start talking about chickens, I just can’t stop. I’ve officially become that weird person, and I’m totally okay with that.
Seeing as we get anywhere from 12-18 eggs per day, we eat A LOT of eggs in our house. If you follow me over on Instagram, then you’ve probably noticed on my stories that we make this easy egg salad recipe just about every single week.
This easy egg salad recipe only contains a handful of ingredients and can be modified with other veggies you have sitting in the fridge. We usually make a double (or triple!) batch to have quick meals on hand during the week. Best part? Even my finicky toddler gobbles this easy egg salad right up.
So let’s get to the recipe now, shall we?
Easy Egg Salad Recipe
- 1 dozen hard boiled eggs
- 1 cup celery, chopped
- 3/4 cup red pepper, chopped
- 1/3 cup dill pickles, chopped
- 1/2 cup mayonaise
- 2 cloves pickled garlic, minced (optional, but strongly recommended!)
- 2 tbsp dijon mustard
- 1 tsp white wine vinegar (or sub lemon juice)
- fresh pepper to taste
- paprika to taste
- Prepare hard boiled eggs. When finished boiling, immediately transfer eggs to an ice bath prior to peeling.
- Chop celery, red pepper, pickles, and pickled garlic. Add to a large bowl.
- Add mayo, dijon mustard, and white wine vinegar to bowl with veggies. Mix well.
- Peel and chop eggs.
- Add eggs to veggie/mayo mixture. Stir until all eggs are thoroughly coated. Add pepper and paprika, to taste.
- Serve alone, on a sandwich, with crackers – the options are endless!
Easy Egg Salad Recipe: Prep Tips
Egg Peeling: If you’ve ever made hard boiled eggs from farm fresh eggs, then you probably already know that it can be really hard to peel them. The shells on super fresh eggs tend to break into teeny tiny pieces, which makes them literally impossible to peel. By the time you finish peeling one dozen eggs, you’re basically left with half. Does that mean you need to resort to using grocery store eggs for this easy egg salad recipe? Let’s not get crazy.
If you’re drowning in farm fresh eggs like we are, then simple use your OLDEST eggs when making this easy egg salad recipe. Also, add a lot of salt to the boiling water. I honestly have no idea how much salt I add, but I usually dump a bunch into the pot. In my experience, the more salt you add, the easier the eggs peel, so don’t worry about over-salting. Ben also likes to add some white vinegar to the boiling water, but I haven’t noticed that it makes much of a difference.
Egg Slicing: To save time, prepare hard boiled eggs in advance. Rather than hand chopping your eggs, consider using an egg slicer. We purchased this one a few years ago, but we used it so frequently that it finally broke. Since then, we’ve been using a dough blender (similar one is here), and it’s been working just as well. If you hate chopping eggs as much as I do, then either of these tools will be a game changer for you!