Egg Salad with a Kick

Egg Salad with a Kick

18
rowdy 3

"This is a delicious egg salad recipe that I have been preparing for a number of years and it always gets rave reviews and requests for the recipe. Serve on toast with tomato and lettuce."

Ingredients 25 m {{adjustedServings}} servings 90 cals

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Nutrition

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  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
  2. Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.
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Reviews 18

  1. 19 Ratings

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MOSS2611
4/21/2003

This is the best egg salad I have ever eaten. I prepared it yesterday for a club meeting and MB is right, everyone raved and wanted the recipe! I went exactly by the recipe, didn't change a thing. Will definitely make again and again. Thank you so much for sharing. Moss

GALVESLANDLORD
4/21/2003

I tried this recipe today with a reduced amount of eggs in preparation for the "after Easter" left over boiled eggs. I shared the sandwiches with a neighbor and we both loved it! We agreed that it had less of an "eggy taste" than most recipes. May be a little spicy for children, but we adults need egg salad too! Sandwiches or served in a chilled scouped out tomato - or in any number of serving vehicles, let your imagination guide you. Thanks, I know a lot of us older children will appreciate this recipe.

MRCAMUTI
3/1/2004

Needs a few more eggs, but a wonderful recipe overall.