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Homemade egg salad sandwiches made with farm fresh eggs and mayonnaise on fresh bread in a cozy homestead kitchen.

Classic Egg Salad Recipe {Perfect for Farm Fresh Eggs}

This version of egg salad is classic and endlessly adaptable depending on what you have on hand. We enjoy it piled onto homemade bread, scooped onto crackers, wrapped in lettuce leaves, or even by the forkful. You really can’t go wrong. Base recipe provided, with optional additions. We usually keep it simple.
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Ingredients
  

  • 12 hard boiled eggs
  • 1/2 cup mayonnaise
  • 3-4 tbsp pickle juice sweet, preferred
  • 1/2 - 1 tsp salt
  • black pepper to taste
Optional Additions
  • 2 tbsp finely diced red onion
  • 2 tbsp finely diced celery
  • 2 tbsp finely diced pickles sweet, preferred
  • 1 tsp fresh dill, finely minced
  • 1 tsp yellow mustard

Method
 

  1. Cut the hard boiled eggs in half. Remove the yolks and place them in a medium bowl. Finely chop the egg whites and set aside.
  2. Add the mayonnaise, pickle juice, salt, and pepper to the egg yolks. Using a fork or hand mixer, mash and mix until smooth and creamy.
  3. Add the chopped egg whites to the yolk mixture and gently fold everything together until well combined. Taste and add additional salt and pepper if desired.
  4. Serve on fresh bread, toast, crackers, wraps, or over a bed of lettuce.