Creamy Egg Salad
This is the best and oh so creamy egg salad recipe. The secret is shredding the eggs with a grater. Plus a pop of flavor with both pickle juice and fresh lemon juice.
Servings: 4
Equipment
- Boxed Grater
- Mixing Bowl
- Rubber spatula
- Measuring Tools
Ingredients
- 12 Eggs, hard boiled
- ½ cup Mayo
- 1-2 teaspoon Mustard
- 4 teaspoon Pickle Juice or Brine
- 2 teaspoon Fresh Lemon Juice
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- Salt & Pepper to Taste
Instructions
- Grate eggs with the small size of a box grater into a mixing bowl. Note: You can use store bought peel fully cooked eggs to save time. I like to bring the eggs to a boil. Cover and let sit for 10 minutes. Add to an ice bath and peel.
- Add mayo, mustard, pickle juice, onion powder, paprika, salt, and pepper. Mix well until creamy and smooth. Taste and adjust seasonings, if needed.
- Place egg salad into a deli container or air-tight bowl. I prefer to chill in the refrigerator for one hour.
- Serve on bread or with crackers. Can top with fresh dill, chives, or green onion. Enjoy.