Crunchy Egg Salad

Crunchy Egg Salad

4
Deb 0

"If you are looking for a quick, yet very tasty egg salad recipe - look no further. May your taste buds do the tango."

Ingredients 45 m {{adjustedServings}} servings 477 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 384 mg
  • 128%
  • Sodium:
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.
  2. Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.
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Reviews 4

  1. 6 Ratings

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pomplemousse
5/3/2010

Pretty good. The flavors are really good, and I love the crunch. If you don't like crunch in your egg salad, don't bother with this one. If you do, though, give this one a try. Very easy, too. I don't have pickle relish so I just used chopped bread and butter pickles, and I added some celery bc I like it in egg salad. Thanks for the recipe!

RachCooks?
4/6/2010

Wow. I am not an egg salad fan, but what else does one do with 5 dozen Easter eggs? This is worthy of a try. I didn't have the water chesnuts, but really wish I did. Instead, I substituted celery & red onion. I also used 1/2 mayo & 1/2 miracle whip. I only used 1/2 the mixture, as I prefer the eggs moist. Delicious on the 1st bite! I saved the leftover dressing in case I need to add more to the leftovers. Perfect way to use up some of that paprika my Dad brought me (the non-cooker) back from Hungary. Thanks Deb!

JitterBug589
12/12/2011

Didn't like it with the sweet pickle relish :-/