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
Ingredient Image
Why This Recipe Is So Easy To Love
Creamy and tangy with a nice crunch from the pickles. It’s quick to make and perfect for a light meal or snack. The combination of flavors is classic and comforting.
Tips For Better Flavor
- Use eggs that are a few days old for easier peeling.
- Chill the eggs immediately after boiling to stop cooking and make peeling simpler.
- Adjust the amount of relish to match your preferred level of tanginess.
- Chill the eggs immediately after boiling to stop cooking and make peeling simpler.
- Adjust the amount of relish to match your preferred level of tanginess.
Step 1
Peel and chop the eggs.
Step 2
Finely dice the onion.
Step 3
Place eggs and onion in a bowl.
Step 4
Add mayonnaise, 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 chill in the refrigerator for 2 hours.
Step 8
Serve cold.
Serving Guide
Serve it chilled on toasted bread, in a wrap, or over a bed of fresh greens. It also makes a great filling for sandwiches or crackers during gatherings.
Leftover Storage Tips
Keep the salad in an airtight container in the refrigerator. Use it within 3 to 4 days for the best freshness and flavor. Stir gently before serving if it has settled.
