Eat Without

Egg Salad

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.

Makes
4 servings

Ingredients

  • 4 hard boiled eggs, finely chopped
  • 1 packet of pickle relish (2/3 tablespoon)
  • 1/2 teaspoon salt
  • 1 teaspoon mustard
  • 1/4 cup mayonnaise

Directions

  1. Wash hands with soap and water.
  2. Put the eggs in a pan of cold water. Simmer for 20 minutes.
  3. Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
  4. Remove the shells from eggs, and chop the eggs finely.
  5. Mix all the ingredients together.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.