Deluxe Egg Salad (or Crab Salad)


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A more flavorful alternative to the typical egg salad.

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Cookeville, TN

Serving Size / Yield

8-10 servings


  • 12 eggs (or canned crabmeat for crab salad)
  • 1/2 C. mayonnaise
  • 1 Tbs. white vinegar
  • 1/2 tsp. powdered mustard
  • 1/4 tsp. paprika
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 8 sweet gherkin pickles, drained and finely chopped
  • 3 oz. medium cheddar cheese, grated
  • 8 whole pitted black olives, drained and finely chopped
  • 1 med. onion, finely chopped (optional)

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Boil eggs until hard but not dark; about 5 minutes. Add about 1 tablespoon of salt to water before boiling to make eggs peel easy. Peel and mash eggs with potato masher until well blended. Add all ingredients except mayonnaise and hand mix until thoroughly blended. Add mayonnaise and stir until desired consistency is reached. Spread generously on your choice of breads (I prefer rye, which complements the flavor of this mix). You may substitute canned crabmeat for the eggs and this same mixture makes a great crab salad sandwich.

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