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Crunchy Egg Salad

Rated as 4.43 out of 5 Stars

"If you are looking for a quick, yet very tasty egg salad recipe - look no further. May your taste buds do the tango."
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45 m servings 477 cals
Original recipe yields 2 servings


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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.
  2. Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.

Nutrition Facts

Per Serving: 477 calories; 39.9 g fat; 18.9 g carbohydrates; 13.8 g protein; 384 mg cholesterol; 838 mg sodium. Full nutrition

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Pretty good. The flavors are really good, and I love the crunch. If you don't like crunch in your egg salad, don't bother with this one. If you do, though, give this one a try. Very easy, to...

Wow. I am not an egg salad fan, but what else does one do with 5 dozen Easter eggs? This is worthy of a try. I didn't have the water chesnuts, but really wish I did. Instead, I substituted ce...

Didn't like it with the sweet pickle relish :-/

I used sour cream instead of mayonnaise and increased it to 1/2 c, which wasn't necessary. I used yellow mustard instead of dry mustard and 1/3 c green olives instead of relish.

I've made it twice as written, except dill, instead of sweet pickle relish. Loved the flavor. Loved the crunch. Will definitely make it again. Also, I divided it into 3 instead of 2 servings...