Inexpensive, easy to make, super delicious, and high in protein, egg salad has the talent of being incredibly basic or extremely complex. That said, no two egg salad recipes are completely alike. Some salads come bare and drowning in mayonnaise. Others prefer a little added crunch from veggies like red onion, celery, bell pepper, or even jicama. In this version, you’ll find hard-boiled eggs mixed with mayonnaise, red onion, chives, dijon mustard, sweet paprika, salt, pepper, and pickle juice!
For a somewhat chunky egg salad – Transfer the peeled and chopped eggs (an egg slicer is great for this) to a medium mixing bowl. Add the mayonnaise, pickle juice (optional), red onion, mustard (Dijon or yellow), chives, sweet paprika, salt, and pepper. Mix until desired texture and consistency is reached.
For an extra smooth and creamy egg salad – Divide the egg yolks from the egg whites. Add the yolks to a large mixing bowl with the mayonnaise, pickle juice, mustard, paprika, and salt and pepper. Mix well until fully combined and smooth. Finally, add the egg white and the diced red onion to the yolk and mayo mixture. Gently mix to combine.
Once your egg salad is all mixed together, season with additional salt, black pepper, or mustard, to taste.
Things that I do not recommend adding (unless you plan to enjoy the entire batch of egg salad right away) are things with a lot of water or liquid. For example, tomatoes and cucumber. You’re better off topping your sandwich, salad, or bowl with these veggies.