5 from 27 votes
Chicken Salad Chick Egg Salad
This egg salad blends finely chopped hard-boiled eggs with creamy mayonnaise, sweet pickle relish, and a touch of tarragon vinegar for a delicate balance of flavors. Salt and black pepper season the mixture, resulting in a smooth, tangy spread that works well for sandwiches or as a salad topping.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
4
Calories:
438 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 12 egg hard boiled
- 1/2 cup mayonnaise may need 1 to 2 tablespoons more
- 3 tablespoons pickle relish sweet
- 1 teaspoon pickle juice sweet
- 1 teaspoon tarragon vinegar plain is ok
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
- Peel hard-boiled eggs. Chop very finely.
- Mix together mayonnaise, sweet pickle relish, tarragon vinegar, sweet pickle relish juice, salt, and black pepper.
- Mix in chopped egg very gently.
Cup of Yum
Notes
- Use eggs aged 7 to 10 days for easier peeling after boiling.
- Cool eggs rapidly after cooking to simplify peeling.
- Enhance flavor by adding fresh dill, scallions, or red onions if desired.
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
5g
(2%)
Protein
19g
(38%)
Fat
36g
(55%)
Saturated Fat
8g
(40%)
Cholesterol
571mg
(190%)
Sodium
1036mg
(43%)
Potassium
189mg
(4%)
Fiber
0g
(0%)
Sugar
5g
(10%)
Vitamin A
935IU
(19%)
Calcium
75mg
(8%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 571mg | 190% |
| Sodium | 1036mg | 43% |
| Potassium | 189mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 935IU | 19% |
| Calcium | 75mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.