Ultimate Farmhouse Egg Salad for Creamy, Crunchy Bliss

Experience the Ultimate Farmhouse Egg Salad, a creamy delight packed with protein and fresh veggies—perfect for gatherings or weeknight meals.

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Prep Time 5

Cook Time 10

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: Southern

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

6 large eggs Use fresh eggs for better flavor.
1 cup celery Chopped; substitute with cucumber for a lighter option.
1/4 cup green onions Chopped; can be swapped with chives for a more subtle taste.
1/4 cup sweet pickle relish Dill pickles can be used as an alternative.
1/4 cup pimentos Chopped; red bell pepper works well as a substitute.

For the Dressing

1/2 cup mayonnaise Greek yogurt can be used for a lighter dressing option.
1 tablespoon Dijon mustard Regular mustard can suffice, or omit for less zest.
to taste salt Essential for seasoning.
to taste pepper Essential for seasoning.

Equipment

Pot
Mixing Bowl
ice water bowl

Method

Step-by-Step Instructions

Place fresh eggs in a pot and cover with cold water. Bring to a boil, then simmer for 10-12 minutes.
Transfer the eggs to ice water for 5 minutes to cool.
Finely chop celery, green onions, and pimentos.
Peel and dice the cooled eggs, then combine with chopped veggies in a mixing bowl.
Stir in mayonnaise and Dijon mustard, adding salt and pepper to taste.
Refrigerate the egg salad for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 15gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 370mgSodium: 360mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For best results, use fresh ingredients and don't over-mix to maintain chunky egg pieces.

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