Mom’s Egg Salad

My mom’s classic, tried and true egg salad recipe with hard boiled eggs, mayonnaise, relish, celery salt, green onions and paprika!

My mom's classic, tried and true egg salad recipe with hard boiled eggs, mayonnaise, relish, celery salt, green onions and paprika!

Recipe Inspiration

My mom loves egg salad and deviled eggs…both of which I thought were absolutely disgusting as a kid! But she loved them so much that she always made them for holidays…particularly Easter!

So then why would I be sharing a recipe for my mom’s egg salad in today’s post you ask?

HAHAHA! Well…because that little girl grew up, her tastebuds changed and she decided to start a backyard hobby chicken farm and have an abundance of eggs! That’s why! Glad you asked! 😉

During one of my parents visits up to our house, my mom actually made a meal! She absolutely hates cooking now that all of us kids are grown up and out of the house! But…with all of my fresh eggs, she whipped up a batch of her egg salad. This was the first time I have liked egg salad in my adult life!

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Farm Fresh Eggs in an antique wire egg basket

I liked it so much that I had to document the recipe to reference again and again and again…because if I ever ask my mom how to make it, she will tell me she doesn’t know and that she just adds stuff without measuring!

How To Make Egg Salad

Step 1: Hard boil eggs in an egg cooker. Remove cooked eggs from cooker and let cool for a few minutes before peeling them (I typically run them under cold water to cool them faster!)

How To Cook Eggs in an "Dash" Egg Cooker

Step 2: Place peeled eggs, mayonnaise, relish, chopped green onions and a dash of celery salt in a food processor and chop until combined but still chunky

Step 3: Serve immediately on croissant sandwiches sprinkled with paprika and chopped green onions or place in an air-tight container and refrigerate until ready to use (store in refrigerator for up to 2 days)

Mom's Egg Salad Recipe

I served the egg salad sprinkled with paprika on split croissant rolls and they were divine!

Mom's Egg Salad Recipe | Gathered In The Kitchen

Recipe Review

In all truth, I do absolutely love these egg salad croissant sandwiches! The fresh flavor from my chicken’s eggs paired with my most favorite mayonnaise, Duke’s = the best egg salad! In my opinion, it’s the mayonnaise that you use that makes it good or gross! … and the amount of mayo used. Don’t over do it and add too much, just enough to make it that the eggs aren’t dry.

Even my husband, who also isn’t the biggest fan of egg salad loved these!

Egg Salad Croissant Sandwiches

Storing Egg Salad

I store my prepared egg salad in an air tight container in my refrigerator and leave it in there for up to two days.

Recipe Card

Mom's Egg Salad Recipe | Gathered In The Kitchen

Mom’s Egg Salad

Stephanie | Gathered In The Kitchen
My mom's classic, tried and true egg salad recipe with hard boiled eggs, mayonnaise, relish, celery salt, green onions and paprika!
5 from 5 vote

Ingredients
  

Instructions
 

  • Hard boil eggs in an egg cooker
  • Remove cooked eggs from cooker and let cool for a few minutes before peeling them (I typically run them under cold water to cool them faster!)
  • Place peeled eggs, mayonnaise, relish, chopped green onions and a dash of celery salt in a food processor and chop until combined but still chunky
  • Serve immediately on croissant sandwiches sprinkled with paprika and chopped green onions or place in an air-tight container and refrigerate until ready to use (store in refrigerator for up to 2 days)
Tried this recipe?Let us know how it was!

Mom's Egg Salad Recipe

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