Crunchy Egg Salad

Rating: 4.33 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If you are looking for a quick, yet very tasty egg salad recipe - look no further. May your taste buds do the tango.

By Deb
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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:
476.8 calories; 13.8 g protein; 18.9 g carbohydrates; 383.9 mg cholesterol; 838 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

pomplemousse
Rating: 4 stars
05/03/2010
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 too. I don't have pickle relish so I just used chopped bread and butter pickles and I added some celery bc I like it in egg salad. Thanks for the recipe! Read More
Helpful
(6)

Most helpful critical review

JitterBug589
Rating: 3 stars
12/12/2011
Didn't like it with the sweet pickle relish:-/ Read More
Helpful
(2)
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
pomplemousse
Rating: 4 stars
05/03/2010
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 too. I don't have pickle relish so I just used chopped bread and butter pickles and I added some celery bc I like it in egg salad. Thanks for the recipe! Read More
Helpful
(6)
RachCooks?
Rating: 4 stars
04/06/2010
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 celery & red onion. I also used 1/2 mayo & 1/2 miracle whip. I only used 1/2 the mixture as I prefer the eggs moist. Delicious on the 1st bite! I saved the leftover dressing in case I need to add more to the leftovers. Perfect way to use up some of that paprika my Dad brought me (the non-cooker) back from Hungary. Thanks Deb! Read More
Helpful
(6)
pomplemousse
Rating: 4 stars
05/03/2010
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 too. I don't have pickle relish so I just used chopped bread and butter pickles and I added some celery bc I like it in egg salad. Thanks for the recipe! Read More
Helpful
(6)
Advertisement
JitterBug589
Rating: 3 stars
12/12/2011
Didn't like it with the sweet pickle relish:-/ Read More
Helpful
(2)
Allrecipes Community
Rating: 5 stars
04/01/2013
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. Read More
Helpful
(1)
Lynn in KS
Rating: 4 stars
08/31/2018
Well I went to make deviled eggs for a potluck at work and this time the shells didn't peel off easily; so I had a dozen really ugly hardboiled eggs. What to do?? Make egg salad! I never would have thought to put water chestnuts in egg salad but I loved it! I followed the recipe exactly and then added chopped celery (because I like it) and ground tumeric (health reasons--the curcumin in it). I used free pasture eggs so the yolks were bright orange to start with. So the addition of dried mustard paprika and tumeric made for a very interesting dark gold/copper is color! I think I could have used less mayo--it wasn't runny but I like my egg salad a little firmer if that makes sense. I also should have squeezed the juice out of the relish or used just chopped picked instead. I liked the taste! I put this on gluten-free toast and I loved it. Good recipe thank you. I will make this again. Read More
Helpful
(1)
Advertisement
Kathryn Tuckerman Little
Rating: 5 stars
10/28/2016
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 because of the calories. Read More
Barbara Cadwell
Rating: 4 stars
07/30/2018
I have made a recipe similar to this in the past and loved it. why does the picture have celery in it but the recipe does not? I know you can substitute but I'm in the mood to be nit-picky today!!!:) Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/04/2020