Egg salad is a creamy, eggy spread full of creamy mayo, dijon mustard and finely chopped fresh veggies to cheer up your mouth. This delicious spread is a Low-Carb, Low-Sugar, Vegetarian, Dairy-Free, Gluten-Free option for your favorite crackers or bread. Or eat it alone!
Right now I have about three dozen chicken eggs crammed into my fridge. Spring is a very happy time for our hens. They come out of the winter cold and gloom and just explode their nest boxes with egg bounty! So we are very grateful that eggs last a long time in the fridge. But don’t come visit unless you enjoy eggy dishes. You won’t go home without a carton of eggs!
This is such an easy way to use up an extra dozen eggs and it will hold well in the fridge. I don’t use pickle relish in egg salad because the vinegar tends to break down the mayo and stain the egg salad. If you choose to add a Tablespoon or so full of pickle relish, be sure to use it the same day to keep it fresh. I’m really happy with this recipe and my family loves it! We hope you do too!