Egg Salad Recipe With Relish and Onion: Classic Picnic Sandwich Filling

I’ve refined this classic sandwich filling to bring out the best in simple ingredients. The combination of sweet relish and sharp onion creates a perfect balance of flavor and texture.

This recipe stays true to tradition with hard-boiled eggs, creamy mayonnaise, and a touch of mustard for depth. The relish adds subtle sweetness, while the onion provides a crisp, fresh bite.

What makes this version special is its simplicity—no unnecessary additions, just the right proportions for a timeless taste. It’s smooth, slightly tangy, and ready in minutes.

Serve it on soft bread, with lettuce, or as a dip for crackers. This filling delivers exactly what you expect from a well-made classic.

Ingredients for Egg Salad Recipe with Relish and Onion

Classic ingredients for a timeless sandwich filling with perfect flavor and texture.

The eggs are the foundation—use the freshest you can find for vibrant color and firm texture. Whole Foods or your local farmers market often have the best options. For the mayonnaise, Hellmann’s or Duke’s deliver that classic creamy richness. The relish should be sweet with a hint of tang; Bread & Butter or Heinz are reliable brands. Look for firm onions with dry skins for the best flavor.

No sweet relish? Diced pickles with a pinch of sugar work in a pinch. Yellow onion too strong? Red onion at half the amount adds color without overpowering. For a lighter version, Greek yogurt replaces half the mayo. Celery can be swapped with bell pepper for a different crunch. The mustard can be yellow if Dijon isn’t on hand, though it’ll be milder.

Store the filling in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight. Best served chilled on soft bread or with crackers. Not ideal for freezing—eggs can get watery when thawed.

Step-by-Step Instructions for Egg Salad With Relish and Onion

This classic method ensures creamy, well-balanced egg salad with perfect texture every time.

Step 1: Chop and Prepare the Hard-Boiled Eggs

Start by roughly chopping the 8 whole Large Eggs into ½-inch pieces. I prefer a slightly chunky texture rather than finely mincing them—this gives the salad some pleasing bite. Place the chopped eggs in a large mixing bowl.

Here’s the thing—if your eggs are too finely chopped, the salad can become pasty. The uneven chunks create pockets of creamy egg surrounded by the tangy dressing. This texture contrast is what makes a great egg salad stand out.

Step 2: Combine the Wet and Flavorful Ingredients

In a separate small bowl, whisk together the 0.5 cup Mayonnaise, 3 tbsp Sweet Relish, 1 tbsp Dijon Mustard, and 1 tsp Lemon Juice. The relish should be drained well to prevent excess liquid from thinning the salad.

I always use full-fat mayonnaise for this recipe—it provides the rich, creamy base that holds everything together. The Dijon mustard adds a sharp tang that balances the sweetness of the relish, while the lemon juice brightens the overall flavor.

Step 3: Fold in the Vegetables and Seasonings

Add the 0.25 cup Yellow Onion, 0.25 cup Fresh Celery, and 2 tbsp Fresh Chives to the bowl with the chopped eggs. Pour the dressing mixture over the top, then sprinkle with 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Paprika.

Gently fold everything together with a silicone spatula until evenly coated. The paprika adds a subtle smokiness and a hint of color, while the chives bring a fresh, oniony brightness. Be careful not to overmix—you want to maintain the integrity of the egg chunks.

Step 4: Chill and Let the Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to fully meld together. The salt will draw out some moisture from the vegetables, which the mayonnaise will absorb, creating a creamier consistency.

I know it’s tempting to dig in right away, but the chilling step is non-negotiable. The difference in flavor and texture after resting is noticeable. The onion’s sharpness mellows, and the celery softens just enough to blend seamlessly with the eggs.

Give it a final stir before serving to redistribute any settled liquid. This classic egg salad is now ready for sandwiches, crackers, or a simple bed of lettuce.

Serving Suggestions for This Dish

Classic Sandwich Style

Spread a generous layer between soft white or wheat bread slices. I love using Potato bread for its slight sweetness that complements the relish. Add crisp iceberg lettuce or butter lettuce leaves to prevent sogginess. 🥪

Party Platter Ideas

Serve on a large platter with an assortment of crackers—Ritz, Triscuits, or water crackers all work beautifully. Arrange cucumber slices and cherry tomatoes around the bowl for a colorful presentation.

Lettuce Wraps

For a low-carb option, spoon 2-3 tbsp onto large romaine lettuce leaves. The crisp texture of the lettuce contrasts perfectly with the creamy filling. Add a sprinkle of smoked paprika for extra color.

Deviled Egg Twist

Use this mixture as a filling for deviled eggs by spooning it into halved hard-boiled egg whites. Garnish with a tiny piece of diced onion or a sprinkle of paprika for an elegant appetizer option. 💫

Baked Potato Topping

Scoop a generous portion onto a hot baked russet potato and top with shredded lettuce. The warm potato contrasts wonderfully with the chilled salad. I often add a dash of hot sauce for extra kick.

Brunch Buffet

Create a DIY bar with croissants, brioche buns, and english muffins. Let guests build their own sandwiches. Include sliced avocado and bacon for additional toppings.

Frequently Asked Questions