Paula Deen Egg Salad Recipe
If you want a quick and tasty dish, this Paula Deen Egg Salad Recipe is perfect. It is creamy, simple and full of flavor.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon sweet pickle relish
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped celery optional
- 1 tablespoon chopped onion optional
Instructions
Boil the Eggs
- Place eggs in a saucepan and cover with water. Bring to a boil, then cook for ten minutes until fully hard-boiled.
Cool the Eggs
- Remove eggs from hot water and place in cold water. Let them cool completely. This makes peeling easier and faster.
Peel the Eggs
- Gently crack the shells and peel them off. Rinse eggs under water to remove small shell pieces.
Chop the Eggs
- Place eggs on a cutting board and chop into small chunks. Do not mash completely. Keep some texture for better taste.
Prepare the Dressing
- In a bowl, mix mayonnaise, mustard, relish, salt and pepper. Stir until smooth and creamy.
Combine Ingredients
- Add chopped eggs into the dressing. Mix gently until everything is coated well. Do not overmix or eggs will become mushy.
Add Crunchy Extras
- Add chopped celery and onion if using. Mix lightly. These add a fresh crunch and extra flavor.
Taste and Adjust
- Taste the egg salad and adjust salt or pepper. Add more mayo if you want extra creaminess.
Chill Before Serving
- Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors blend nicely.
Serve and Enjoy
- Serve chilled on bread, toast or lettuce. Enjoy your creamy and delicious egg salad.
Notes
- Use fresh eggs for best flavor
- Add paprika for extra taste
- Use Greek yogurt instead of mayo for lighter version
- Add chopped herbs like parsley or dill
- Try adding avocado for creamy twist
- Use whole grain bread for healthier serving
- Add a squeeze of lemon juice for freshness