Mom’s Creamy Egg Salad Recipe

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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