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Homemade Chicken Salad Chick Egg Salad photo

Chicken Salad Chick Egg Salad

A classic, creamy egg salad with sweet pickle relish and a hint of tarragon vinegar.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 12 hard-boiled eggs
  • 1/2 cup mayonnaise may need 1 to 2 tablespoons more
  • 3 tablespoons sweet pickle relish
  • 1 teaspoon sweet pickle juice
  • 1 teaspoon tarragon vinegar plain vinegar is ok
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Equipment

  • Mixing Bowl
  • Cutting Board
  • Knife
  • Spoon
  • Measuring Spoons
  • Measuring cup

Method
 

  1. Peel the hard-boiled eggs and finely chop them; set aside.
  2. In a mixing bowl, combine the mayonnaise, sweet pickle relish, sweet pickle juice, tarragon vinegar, salt, and ground black pepper until smooth.
  3. Gently fold the chopped eggs into the mayonnaise mixture until evenly coated, taking care not to overmash the eggs.
  4. Taste and add 1 to 2 tablespoons more mayonnaise if a creamier texture is desired.

Notes

  • Use eggs 7–10 days old for easier peeling.
  • Cool eggs quickly after cooking to help with peeling.
  • Add fresh dill for a flavor variation.
  • Add sliced scallions or red onion to jazz it up.