Egg Salad for Two

Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes

A classic, creamy egg salad made with just a few simple ingredients—perfect for a quick lunch or light meal for two. Serve as a sandwich or with crackers.

Ingredients

• 2 large eggs
• 1 to 1½ tablespoons mayonnaise
• ¼ to ½ teaspoon yellow or Dijon mustard
• ½ teaspoon dill pickle relish
• Salt and black pepper, to taste

Instructions

1. Place eggs in a small saucepan and cover with cold water. Bring to a full boil over medium-high heat.
2. Turn off the heat, cover, and let sit for 10 minutes.
3. Transfer eggs to an ice water bath and let cool completely. Peel once cool.
4. Separate yolks from whites. Place yolks in a small bowl.
5. Add mayonnaise, mustard, relish, salt, and pepper to the yolks. Mash until smooth and creamy.
6. Chop egg whites into small pieces and gently fold into the yolk mixture.
7. Taste and adjust seasoning as needed. Serve immediately or chill until ready to use.

Tips, Variations & Substitutions

• Sweet pickle version: Swap dill relish for sweet relish if you prefer a milder flavor.
• Mustard control: Add mustard a little at a time — a small amount goes a long way.
• Texture boost: Stir in a pinch of paprika or a spoonful of finely chopped celery.
• Serving ideas: Enjoy with crackers, on toasted bread, or stuffed into lettuce cups.
• Simple plate idea: Add carrot sticks or cucumber slices to round out the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Equipment

• Small saucepan with lid
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• Measuring spoons
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• Mixing bowl
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