Mom's Small Batch Homemade Egg Salad

Just enough for 2 people with large sandwiches and made from a basic recipe like your mom used to do. I hope you love it!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice all four eggs into quarter inch pieces into a small bowl. I like to use the precooked hard boiled eggs found in supermarkets, Sam's Club, or Costco. To get the ingredients tastes to meld I like to heat the eggs to an internal temperature of 95 degf.

Step 2

Add mayonnaise, Miracle Whip, mustard, and vinegar to the eggs and fold loosely until everything is mixed together.

Step 3

Add diced celery and diced celery leaves and continue to fold loosely until everything has mixed thoroughly.

Step 4

Check seasoning and salt and pepper to your preference.

Step 5

Place in refrigerator for 2 hours and serve cold.

Step 6

1. The Crunch (Texture) • ​Red or Green Onion: Adds a sharp bite and color. • ​Pickles or Relish: Sweet relish is common in the Southern US, while dill pickles offer a sour profile. 2. Herbs & Spices • ​Paprika: Usually sprinkled on top (smoked paprika adds a nice depth). • ​Fresh Dill or Chives: These are the "secret weapons" that make egg salad taste fresh rather than heavy. • ​Salt & Black Pepper: Essential for bringing out the flavor of the yolks. ​3. The "Secret" Add-ins • ​Lemon Juice: A tiny splash cuts through the heaviness of the fat. • ​Hot Sauce or Cayenne: For those who want a "Deviled Egg" style kick. • ​Everything Bagel Seasoning: A modern favorite for extra garlic and seed crunch