Simple & Quick Egg Salad with Miracle Whip

Growing up, my mom was always a Miracle Whip fan – regular mayonnaise wasn’t allowed in our house. She’d say “it just doesn’t have the same zip!” while making her egg salad sandwiches. I used to think she was just being particular about her preferences.

But you know what? After years of making egg salad both ways, I have to agree with mom. There’s something about Miracle Whip that gives egg salad a tangy kick that regular mayo just can’t match. It’s the same recipe I make for my own family now, and even my mayo-loving husband had to admit – mom was onto something.

What Kind of Eggs Should I Use?

For egg salad, regular large white or brown eggs from the grocery store work perfectly fine – there’s no need to get fancy here. Fresh eggs can actually be a bit tricky to peel when hard-boiled, so eggs that are a week or two old tend to work better for this recipe. If you’re buying eggs specifically for egg salad, consider getting them a few days before you plan to cook them. When it comes to hard-boiling, the key is to avoid that grayish-green ring around the yolk by not overcooking them – about 9-11 minutes in boiling water usually does the trick. And here’s a handy tip: eggs that are too fresh will be harder to peel, while slightly older eggs will practically slip right out of their shells.

Options for Substitutions

This classic egg salad recipe can be adapted with several easy swaps:

• Miracle Whip: If you’re not a Miracle Whip fan or don’t have it on hand, regular mayonnaise works perfectly. Just note that mayo is less tangy and sweet, so you might want to add a tiny pinch of sugar and a splash of vinegar to match Miracle Whip’s zip.
• Sweet pickle relish: No relish? Try finely chopped dill pickles or sweet pickles instead. You can also use dill relish, but you might want to add 1/4 teaspoon of sugar to balance the tanginess.
• Fresh parsley: Fresh dill makes a great substitute, or you can use dried parsley (use 1 teaspoon instead of 1 tablespoon). You can also skip the herbs altogether.
• Mustard: Any type of mustard works here – Dijon, yellow, or even whole grain mustard. Each will give a slightly different but equally good flavor.
• Paprika: This is mainly for color, so feel free to skip it. You could also use smoked paprika for a subtle smoky taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg salad is overcooking your eggs, which leads to that unappetizing green ring around the yolk and a rubbery texture – instead, place eggs in cold water, bring to a boil, then remove from heat and let stand covered for exactly 12 minutes. Another common error is not cooling your eggs completely before peeling and mixing, which can make your salad warm and greasy – place them in an ice bath immediately after cooking and let them cool fully. To get the smoothest texture, avoid mashing the eggs too finely; use a fork or egg slicer to chop them into small, uniform pieces while still maintaining some texture. For the best flavor development, let your finished egg salad chill in the refrigerator for at least 30 minutes before serving, allowing all the ingredients to meld together perfectly.

What to Serve With Egg Salad?

This creamy egg salad works great as a sandwich filling between slices of your favorite bread – I particularly like it on toasted whole wheat or rye bread with some crisp lettuce leaves. For a low-carb lunch, you can serve it on a bed of fresh greens or tucked into lettuce wraps with sliced tomatoes. If you’re hosting a casual lunch, pair your egg salad with some crunchy potato chips, a handful of baby carrots, or crisp cucumber slices on the side. You can also serve it alongside a light soup like tomato or vegetable for a more filling meal.

Storage Instructions

Keep Cool: Since this egg salad contains Miracle Whip, it needs to be kept in the fridge in an airtight container. It’ll stay fresh and tasty for up to 3-4 days. Pro tip: press some plastic wrap directly onto the surface of the egg salad before putting the lid on – this prevents that weird film from forming on top!

Make Ahead: You can definitely prep this egg salad in advance for parties or lunch meal prep. Just hold off on adding the paprika and parsley until right before serving – they’ll look and taste much better fresh. If you notice any liquid separation after storage, just give it a quick stir before serving.

Food Safety: Never leave egg salad sitting out at room temperature for more than 2 hours (or 1 hour if it’s a warm day over 90°F). When packing it for lunch, be sure to include an ice pack to keep it properly chilled until you’re ready to eat.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 10-15 g

Ingredients

• 6 hard-boiled eggs
• 4 tablespoons miracle whip
• 2 teaspoons mustard
• 2 tablespoons sweet pickle relish
• 1/4 teaspoon salt, adjust to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley, if desired
• Paprika for topping, if desired

Step 1: Prepare and Chop the Eggs

Begin by boiling 6 eggs until they are hard-boiled.

Once boiled, allow them to cool, then carefully peel off the shells.

Chop the peeled eggs into small, bite-sized pieces.

Step 2: Drain and Prepare the Relish

Measure out 2 tablespoons of relish and place it in a strainer or use a spoon to drain off any excess liquid.

This will prevent your egg salad from becoming too watery.

Step 3: Combine Ingredients

Add the drained relish to the chopped eggs along with any other preferred ingredients.

Gently fold everything together, ensuring that the ingredients are evenly distributed throughout the mixture.

Taste the mixture and add salt as needed to achieve your desired level of seasoning.

Step 4: Serve the Egg Salad

You can enjoy the egg salad in various ways.

Serve it in a standard sandwich, as an open-faced sandwich, or accompanied by your favorite crackers for a delightful snack or meal.

Step 5: Store Leftovers

If you have any leftovers, store them in an air-tight container in the refrigerator.

The egg salad can be kept fresh for up to 3 days, making it a convenient option for meal prep or quick meals throughout the week.