Easy Egg Salad

Easy Egg Salad

Easy Egg Salad

No one likes to peel boiled eggs for egg salad. We have the answer!
Prep Time 30 mins
Course Appetizer, Main Course, Salad
Cuisine American


  • 8 ea large eggs
  • 2 tbsp. sweet pickle relish
  • 2 tbsp. celery chopped fine
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. dried mustard
  • 1/2 tsp. onion powder
  • 1 tsp. minced dried onion (optional)


  • Preheat oven to 350 degrees.
  • Spray a bread pan with vegetable spray lightly on the bottom. Crack the 8 eggs one at a time and add to the bread pan.
  • Fill a 9 x 13 baking dish with about half inch of water.
  • Place the bread pan with eggs inside the baking dish and place in the preheated oven. Bake for 20-25 minutes until whites are set. Yokes will also be done.
  • Remove baked eggs from oven and cool for ten minutes. Turn the cooled eggs onto parchment or cutting board for cooling.
  • When sheet of eggs are cooled to room temperature, chop to desired consistency.
  • Place all ingredients in a medium mixing bowl and combine gently. Refrigerate.
  • The minced dried onions are optional. If you use them to keep the egg salad from becoming to loose (or watery), you can eliminate the onion powder.


egg salad sandwich

egg salad sandwich

Keyword egg salad

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