Print

Patriotic Picnic Egg Salad

Close-up of a scoop of creamy Memorial Day Egg Salad mixed with chopped red peppers and dark olives on a light plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, make-ahead egg salad perfect for Memorial Day gatherings, featuring red and blue accents for a festive look.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon sweet pickle relish
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1/4 cup finely chopped pimento-stuffed green olives
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced blueberries (for color)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika (for garnish)

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from heat, cover, and let stand for 10 minutes.
  2. Drain hot water and immediately cover eggs with ice water. Peel the eggs once cooled.
  3. Roughly chop the hard-boiled eggs into medium pieces.
  4. In a large bowl, combine the chopped eggs, mayonnaise, mustard, relish, celery, red onion, and green olives. Mix gently until just combined.
  5. Fold in the diced red bell pepper and blueberries. Do not overmix, as you want some texture.
  6. Season with salt and pepper. Taste and adjust seasoning as needed.
  7. Cover the bowl and chill in the refrigerator for at least 2 hours before serving.
  8. Before serving, sprinkle the top lightly with paprika for color. Serve cold with crackers or on bread.

Notes

  • You can prepare the hard-boiled eggs up to two days in advance. Store peeled eggs whole in the refrigerator.
  • For a tangier flavor, substitute half the mayonnaise with plain Greek yogurt.
  • If you prefer a smoother texture, mash about one-third of the eggs before mixing with the other ingredients.

Nutrition

Find it online: https://tasteportfolio.com/memorial-day-egg-salad/