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Egg Salad With Relish Recipe

This egg salad with relish recipe is a great way to use up hard-boiled eggs. Perfect easy lunch or light dinner, and the relish is a must!
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Course: lunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
Calories: 283kcal
Author: Megan Porta


  • 8 hard-boiled eggs chopped
  • 1/4 cup mayonnaise
  • 1/2 cup pickle relish or finely chopped dill pickles
  • 1 tbsp yellow mustard
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper


  • Combine all ingredients in a large bowl. Spread the egg mixture onto a slice of bread.
  • Top with another bread slice, cut in half and serve! Store leftovers in a sealed container in the fridge for up to 5 days.


  • Place a piece of crunchy lettuce and tomato slice on the top of the egg salad before serving. Sprinkling green onion slices over the top is also a great finishing touch.
  • Use toasted bread slices with butter spread on the insides to take this sandwich to another level.
  • A squirt of lemon juice would add a bit of freshness to the recipe.
  • If you do not prefer salty foods, stick with the salt, pepper and paprika in the recipe and omit the garlic powder and cayenne pepper.


Calories: 283kcal | Carbohydrates: 9g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 734mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 759IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
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