Marion-Kay Egg Salad
This egg salad recipe is a delightful blend of creamy, tangy, and seasoned flavors. The pickle relish adds a touch of tang and crunch, while the marjoram brings in a unique herbal note. It’s perfect for sandwiches or as a protein-rich addition to a green salad. The seasoned salt and pepper enhance the overall taste, making this a versatile and easy-to-make dish that’s perfect for picnics, lunches, or quick snacks.
Ingredients
- 4 Eggs, boiled and chopped
- 1/4 c. Pickle Relish
- 2 T. Mayonnaise
- 3/4 tsp. M-K Seasoned Salt
- 1/8 tsp. M-K Granulated Black Pepper
- 1/4 tsp. M-K Ground Marjoram
Directions
- Start by boiling the eggs until they are fully cooked. This usually takes about 10-12 minutes once the water is boiling. Once boiled, put them in cold water to cool down.
- Once the eggs are cooled, peel and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, pickle relish, mayonnaise, M-K seasoned salt, M-K granulated black pepper, and M-K ground marjoram.
- Mix well until all ingredients are well-combined.
- Chill the egg salad in the refrigerator for at least an hour before serving to allow the flavors to meld.
- Serve chilled on sandwiches, toast, or as a dip with crackers or veggies.
