Ingredients
- 8 hard-boiled eggs, finely chopped
- ¼ sweet onion (such as Vidalia®), finely chopped
- 1 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon prepared yellow mustard
- 1 dash hot sauce, or more to taste
- salt and ground black pepper to taste
Why This Dish Is So Satisfying
This salad is a perfect blend of creamy and tangy flavors. The pickle relish adds a nice crunch and a burst of zest that brightens up the eggs. It’s quick to make and great for a light meal or snack.
Tips For Perfect Results
- Use fresh eggs and boil them just right for a creamy yolk.
- Drain the pickle relish well to avoid making the salad too watery.
- Mix gently to keep the eggs chunky and avoid a mashed texture.
- Drain the pickle relish well to avoid making the salad too watery.
- Mix gently to keep the eggs chunky and avoid a mashed texture.
Step 1
Peel and chop the eggs.
Step 2
Finely chop the onion.
Step 3
Place eggs and onion in a bowl.
Step 4
Add mayonnaise, pickle relish, mustard, and hot sauce.
Step 5
Stir until all ingredients are well combined.
Step 6
Season with salt and pepper to taste.
Step 7
Cover the bowl and refrigerate for 2 hours.
Step 8
Serve chilled.
Serving Ideas For Family Meals
Serve chilled on fresh bread, in a sandwich, or over a bed of greens. It also pairs well with crackers or as a side to grilled meats for a refreshing contrast.
Leftover Storage Tips
Store in an airtight container in the refrigerator. It is best eaten within 3 days to maintain freshness and texture. Stir gently before serving if separated.
