Egg Salad Recipe With Relish and Mustard: Old-Fashioned Creamy Crunch

There’s nothing quite like a classic egg salad with that perfect balance of creamy texture and tangy flavor.

This version relies on relish and mustard to create the old-fashioned taste that defines the dish. The relish adds a subtle sweetness, while mustard brings a sharp tang that cuts through the richness of the eggs.

I’ve refined this recipe over the years to ensure every bite delivers that nostalgic combination of flavors and textures. The key is in the ratio of ingredients and how they’re combined.

Serve it on soft bread, crackers, or enjoy it straight from the bowl. This is the egg salad that brings back memories of simpler times.

Ingredients for Egg Salad Recipe with Relish and Mustard

Classic ingredients for that nostalgic creamy texture and tangy crunch you remember.

The eggs are the foundation—fresh large eggs from local farms or trusted brands like Pete and Gerry’s yield the best texture. For mayonnaise, Hellmann’s or Duke’s deliver that classic creaminess. Sweet relish should be vibrant green (not dull) and packed in clear jars so you can see the quality. The celery adds that essential crunch, so choose firm stalks with fresh leaves (a sign of recent harvest).

No sweet relish? Dill relish at half the amount works, or finely chop bread and butter pickles. Out of yellow mustard? Dijon alone or mixed with a pinch of sugar gets you close. The celery can be swapped for green bell pepper for a milder crunch. If you’re avoiding mayo, Greek yogurt works but changes the flavor profile (tangier, less rich).

Best eaten fresh but keeps 3-4 days in an airtight container. Press plastic wrap directly on the surface to prevent browning. Not freezer-friendly—the eggs get rubbery. For make-ahead, prep all ingredients except eggs, then combine just before serving (the good stuff, not the pre-shredded kind).

Step-by-Step Instructions for Egg Salad With Relish and Mustard

This method delivers the creamiest texture with just the right balance of crunch and tang every time.

Step 1: Hard-Boil and Cool the Eggs

Place the 8 whole Large Eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. This gentle cooking method prevents green yolks while ensuring fully set centers.

Drain the eggs and transfer them to a bowl of ice water for 10 minutes to stop the cooking process. This cooling step makes peeling easier and gives you that perfect firm texture. Peel the eggs under a thin stream of cool water to help remove any stubborn shell bits.

Step 2: Chop the Eggs and Vegetables

Using an egg slicer or sharp knife, chop the peeled eggs into consistent ¼-inch pieces. I prefer slightly larger chunks for better texture, but make sure they’re uniform so every bite delivers the same experience. For best results, chop the eggs just before mixing to maintain their shape.

Finely dice the 0.5 cup Celery and 0.25 cup Red Onion into small, even pieces. The celery should be about ⅛-inch cubes to provide crunch without overpowering the salad. Pat the vegetables dry with a paper towel to prevent excess moisture in your final dish.

Step 3: Mix the Dressing Base

In a large bowl, combine the 0.75 cup Mayonnaise, 3 tbsp Sweet Relish, 2 tbsp Yellow Mustard, and 1 tsp Dijon Mustard. Whisk until completely smooth and uniform in color. The combination of both mustards creates that signature tangy depth.

Add the 1 tsp Lemon Juice, 0.5 tsp Salt, and 0.25 tsp Black Pepper to the mixture. Stir well to distribute the seasonings evenly. Taste and adjust the salt if needed, but remember the relish and mustard already contribute some saltiness.

Step 4: Combine All Ingredients

Add the chopped eggs, celery, and red onion to the dressing. Gently fold everything together with a silicone spatula until just combined. Be careful not to overmix – you want to maintain those distinct egg chunks and vegetable pieces for texture contrast.

Sprinkle in 2 tbsp Fresh Dill and fold once more to distribute. The dill adds a bright, herbal note that balances the richness of the mayonnaise. If you’re using the dill as a garnish, reserve a small amount to sprinkle on top just before serving.

Step 5: Chill and Finish

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time is essential for achieving that perfect creamy texture as the mayonnaise sets slightly.

Before serving, give the salad a final stir and adjust seasoning if needed. Dust with 0.25 tsp Paprika for a touch of color and subtle smokiness. The paprika adds visual appeal and a hint of warmth that complements the other flavors beautifully.

Health Benefits of These Flavors

Protein Powerhouse

Eggs deliver 6 grams of high-quality protein per large egg, making this dish a satisfying meal. The protein in eggs contains all nine essential amino acids, which your body needs for muscle repair and immune function. This makes it an excellent option for active lifestyles. 💪

Brain-Boosting Nutrients

Eggs are rich in choline, with one egg providing about 147mg—that’s nearly a quarter of your daily needs. Choline supports brain health and development, particularly important for memory and cognitive function. The yolks contain most of this beneficial nutrient.

Vitamin D Source

Each egg provides about 40 IU of vitamin D, which helps your body absorb calcium for strong bones. This is especially valuable during winter months when sunlight exposure is limited. I notice my energy levels are better when I include eggs regularly in my diet.

Heart-Healthy Fats

The fats in eggs are primarily unsaturated, the heart-healthy kind. A serving of this salad provides 5 grams of fat, mostly from the eggs and mayonnaise. These fats help your body absorb the fat-soluble vitamins A, D, E, and K found in the ingredients.

Eye-Protecting Antioxidants

Egg yolks contain lutein and zeaxanthin, antioxidants that help maintain eye health. These compounds may reduce the risk of age-related macular degeneration. The celery and red onion add additional antioxidants to the mix. 🥗

B Vitamin Complex

This dish is packed with B vitamins, particularly B12 and riboflavin from the eggs. These vitamins are essential for energy metabolism and red blood cell production. The combination of ingredients creates a nutrient-dense meal that supports overall health.

Frequently Asked Questions