Back in the 50’s and 60’s my mom taught me how to cook. She was a single mother at the time with 7 children, so we ate a lot of eggs for breakfast, lunch and dinner. They were affordable, plentiful and easy to incorporate into your recipes. They added protein to our diets when meat wasn’t available.
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One thing I always appreciated was my mom’s recipe for creamy egg salad. You can use it as a sandwich filling, as a topper on your favorite artisan bread, served inside a hollowed out tomato, served with crackers, etc.
Mom’s Creamy Egg Salad Recipe
4 hard-boiled eggs
1/4 cup reduced-fat mayonnaise
1 tbsp. yellow mustard
1/4 teaspoon granulated sugar
salt and black pepper to taste
1/8 tsp. ground paprika
1/2 tsp. dill pickle juice
Peel eggs, slice in half, remove yolks. Place the yolks in one bowl and the halves in a separate bowl. Use a fork to mash yolks. Stir in the mayonnaise, yellow mustard, granulated sugar, salt & black pepper (to taste), ground paprika and dill pickle juice until all ingredients are well combined. This mixture should be creamy in its consistency.
Use a knife to chop the egg whites into small pieces. Stir into the creamy mixture until combined. Cover the bowl and refrigerate for at least an hour before serving. (serving ideas mentioned above). Right before serving you can sprinkle on additional ground paprika if desired.
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I think that this is a good recipe. The pickle juice is the ingredient that should make a good dish.
Pickle juice is the key. I also like to add pickle relish to my egg salad.
This is similar to the recipe we use. I really like egg salad.
Looks so good. My granddaughter loves egg salad so we make it often but have never added in pickle juice. I am going to try this soon.
Carol, thanks for sharing this recipe! Although I don’t eat egg salad myself (can’t stand mayo), I do make it for my husband, who loves it. Your mother’s recipe is quite different from my usual egg salad, and it will make a nice change for my husband. Definitely making this!
I still eat egg salad sandwiches. I love them. I have added pickle juice before but will now. That sounds like just the kick it needs. Thank you for sharing.
I love egg salad and like you our Mom used lots of eggs. Eggs are filling and easy to do. I think it might be regional but we didnt use mayo we had miracle whip. I like the dill version, but we also had the sweet pickle version too .
I grew up eating egg salad sandwiches and still love them! I still make them often for my family and they go over so well. They are delicious and thrifty at the same time.