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Loaded Egg Salad is a delicious way to use up all of those boiled eggs after coloring fun with your kids. With red onions, celery, pickles, and more you will have the best egg salad sandwiches marked out of your leftover hard boiled eggs.
If you want to speed up the process or a more hands-off approach to making the boiled eggs you can always make the hard boiled eggs in the instant pot too!
I promise even with the list of ingredients, this is an easy egg salad recipe that can be made ahead of time like a classic egg salad. It is a perfect Easter recipe for lunch to keep it simple and not have lots of hard-boiled eggs go to waste.
Recipe Ingredient Notes
To make our loaded egg salad, you need the following ingredients:
- Egg, chopped eggs
- Red onion, minced
- Ribs celery, finely diced
- Bread and butter pickles, chopped
- Roasted bell peppers, chopped
- Shredded cheddar cheese
- Mayonnaise
- Dijon
- Salt
- Black pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Loaded Egg Salad
- Hard-boil the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low. Simmer for 12 minutes. Transfer the eggs to an ice bath to cool.
- Peel the eggs. Once the eggs have cooked, peel them, discard the shells, and chop them into small pieces.
- Put it all together. In a large bowl, combine the eggs, onion, celery, pickles, bell peppers, shredded cheddar cheese, mayonnaise, and Dijon mustard. Mix gently until everything is well coated in the dressing.
- Season. Taste the egg salad and season with salt and pepper to taste.
- Chill and serve. Refrigerate the egg salad for at least 30 minutes and serve cold on its own, in a sandwich, or with your favorite crackers.
Recipe Notes
- If you don’t plan on making this recipe into deviled eggs, you can always skip the egg shells and crack them into a small bowl, make them in a pressure cooker instead of the stove top, and then just chop them up.
- Make the egg salad up ahead of time to let the flavors develop and have the best egg salad recipe ever.
- Serve the egg salad on a lettuce wrap to make a great low carb recipe.
- Since this recipe is made with eggs and mayonnaise, you want to make sure you keep it cold until you area ready to eat it.
- You can serve this easy egg salad either on a delicious croissant, low carb tortillas, lettuce wrap, or a bed of greens, and you will be able to enjoy your favorite egg salad recipes in more ways than one!
Enjoy More Delicious Side Salad Recipes
Want to add more veggies to your meals? Browse our comprehensive list of salad recipes.
- Cucumber Dill Salad
- Deviled Egg Potato Salad
- Mexican Street Corn Salad
- Mom’s Easy Potato Salad
- Red Potato Salad
Loaded Egg Salad Recipe
This Loaded Egg Salad recipe is a delicious way to use up all of those boiled eggs after coloring fun with your kids.
Serving (4-6) Servings
Ingredients
- 8 eggs
- ¼ red onion, minced
- 2 ribs of celery, finely diced
- ¼ cup sliced bread and butter pickles, chopped
- ¼ cup roasted bell peppers, chopped
- ⅓ cup shredded cheddar cheese
- ¼ cup mayonnaise
- 1 teaspoon Dijon Mustard
- salt and pepper, to taste
Instructions
- Hard-boil the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low. Simmer for 12 minutes. Transfer the eggs to an ice bath to cool.
- Peel the eggs. Once the eggs have cooked, peel them, discard the shells, and chop them into small pieces.
- Put it all together. In a large bowl, combine the eggs, onion, celery, pickles, bell peppers, shredded cheddar cheese, mayonnaise, and Dijon mustard. Mix gently until everything is well coated in the dressing.
- Season. Taste the egg salad and season with salt and pepper to taste.
- Chill and serve. Refrigerate the egg salad for at least 30 minutes and serve cold on its own, in a sandwich, or with your favorite crackers.
Notes
- If you don’t plan on making this recipe into deviled eggs, you can always skip the egg shells and crack them into a small bowl, make them in a pressure cooker instead of the stove top, and then just chop them up.
- Make the egg salad up ahead of time to let the flavors develop and have the best egg salad recipe ever.
- Serve the egg salad on a lettuce wrap to make a great low carb recipe.
- Since this recipe is made with eggs and mayonnaise, you want to make sure you keep it cold until you area ready to eat it.
- You can serve this easy egg salad either on a delicious croissant, low carb tortillas, lettuce wrap, or a bed of greens, and you will be able to enjoy your favorite egg salad recipes in more ways than one!
Nutrition
Calories: 141 kcal · Carbohydrates: 4 g · Protein: 9 g · Fat: 10 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 0.03 g · Cholesterol: 226 mg · Sodium: 321 mg · Potassium: 115 mg · Fiber: 0.3 g · Sugar: 2 g · Vitamin A: 472 IU · Vitamin C: 3 mg · Calcium: 86 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
