Chicken Salad Chick Egg Salad Recipe
To make Chicken Salad Chick's Egg Salad, hard-boil and chop eggs, then mix them with mayonnaise, sweet pickle relish, and a blend of seasonings to taste. The exact proportions and specific seasonings may vary based on personal preference or attempts to replicate the restaurant's recipe.
Ingredients
- 6 large eggs
- ½ cup mayonnaise extra 1 to 2 teaspoons may be needed
- 3 tablespoons sweet pickle relish
- 1 teaspoon sweet pickle juice
- 1 tablespoon mustard yellow or Dijon
- Fresh dill or chives for garnish Optional
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Boil The Eggs
- Place the eggs in a saucepan and cover them with enough water so they are fully submerged.
- Bring the water to a rolling boil over high heat.
- Once boiling, remove the pan from heat, cover, and let it stand for about 9-12 minutes.
- After the time has elapsed, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Peel And Chop The Eggs
- Once the eggs are cool, peel them under cold running water to help remove the shell.
- Chop the eggs into small pieces. You can decide how chunky or fine you want the salad to be.
Make The Egg Salad Mixture
- In a large bowl, combine the chopped eggs, mayonnaise, sweet pickle relish, and mustard.
- Gently mix the ingredients together until well combined.
- Season with salt and pepper to taste.
Final Touches
- If desired, add a sprinkle of fresh dill or chives for an extra layer of flavor and a splash of color.
Chill And Serve
- Refrigerate the egg salad for at least an hour before serving. This helps the flavors to meld together.
- Serve chilled on bread for a sandwich, over salad greens, or with crackers as a snack.