A Soft, Simple, and Tasty Egg Mayo Salad Recipe for People Who Don’t Like Pickles or Celery
If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
My husband loves egg salad (which as a Brit I’d always known as egg mayo). But whenever we went out for a sandwich, he’d skip over it completely. I finally asked him why, and I learned that American-style egg salad isn’t just eggs and mayo like it is back home.
Here in the U.S., egg salad can include everything from diced pickles to celery or even pickle juice mixed into the mayo.
That crunchy texture and tangy flavor just weren’t his thing. So I got to experimenting in our little kitchen until we found a middle ground. Something creamy, flavorful, and zingy, but without all the crunch.
This version has all the best bits of egg mayo with a little extra flavor from mustard, Worcestershire sauce, and dill. It’s soft, smooth, and rich without being heavy, and it’s become one of our budget-friendly staples.
And oh my goodness, if you don’t already have a hand-powered food chopper, please do yourself a favor and get one!
My mother-in-law gave me one after hearing of my struggle to dice eggs evenly with a fork, and it was life-changing. Just a few pulls and the eggs are perfectly chopped every time, with no mush or mess.
Oh and check out my easy method for making hard-boiled eggs in an Instant Pot to make this even more simple to put together!
This recipe also fits right in with our frugal meal plan. We try to do one meat-free dinner per week to cut costs while we’re on baby step 2 of our debt-free journey.
A batch of egg salad sandwiches feels indulgent but costs next to nothing. You get plenty of protein, minimal prep, and something that feels homemade and wholesome.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and join me in the kitchen. We’re making a creamy, flavorful egg salad that even the pickiest eaters in your family will love, all without celery or pickle juice!
Equipment
- Hand-powered food chopper
- Measuring cups and spoons
- Tupperware dish with lid
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Ingredients (Serves 2)
- 7 eggs, peeled
- ⅓ cup mayo
- 1 tbsp yellow mustard
- ½ tsp Worcestershire sauce
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ½ tsp salt
- ¼ tsp dried dill
Step-by-Step Instructions
Step 1. Dice your eggs.
Place your peeled eggs into the hand-powered food chopper and pull until you’re happy with the size. I pull 3 times for a really small dice because that’s what our family prefers.
Transfer the chopped egg to a Tupperware dish.
Step 2. Add the creamy base.
Stir in your mayo and mustard until everything is smooth and evenly coated.
Step 3. Add your seasonings.
Now mix in the Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, pepper, and dill. Give it a good stir until it’s all fully incorporated.
Step 4. Chill.
Cover the dish with a lid and chill in the fridge for at least 2 hours. This gives the flavors time to meld and the texture to set up nicely.
Step 5. Serve and enjoy.
Serve on soft bread for a classic egg salad sandwich, or spoon it over a bed of lettuce for a light lunch. Even picky eaters will love this creamy, mild, and flavor-packed version.
Notes and Troubleshooting
Notes:
- Add ½ tablespoon of chipotle sauce or your favorite hot sauce for a spicy version.
- You can also use Miracle Whip or light mayo if you prefer a tangier flavor.
- Try swapping yellow mustard for Dijon for a slightly sharper taste.
Troubleshooting:
- Eggs too chunky? Pulse the chopper one or two more times.
- Too runny? Add one extra chopped egg or a spoonful of mayo to rebalance the texture.
- Not zingy enough? A dash more Worcestershire sauce usually does the trick.
Storage
- Keep your egg salad stored in an airtight container in the fridge for up to 3 days.
- If you prefer to prep ahead, boil and peel your eggs up to 4 days early and mix the salad fresh when needed.
Serving Ideas
This recipe pairs perfectly with The Perfect Easy Bread Machine Oatmeal White Loaf Recipe! The soft, fluffy texture of that loaf is amazing with creamy egg salad.
Other serving ideas:
- Pile on buttered toast for an easy breakfast sandwich.
- Serve over lettuce cups or crackers for a quick lunch.
- Make it fancy by sprinkling smoked paprika or chives on top before serving.
Why You’ll Love This Recipe?!
- Perfect for picky eaters who hate celery or pickles
- Creamy, smooth, and full of flavor
- Quick to make with just pantry staples
- Budget-friendly and high in protein
- Perfect for sandwiches, wraps, or meal prep lunches
FAQ
Can I make this without a hand chopper?
Yes, you can use a fork or potato masher. Just go slow and don’t overmash. You want small chunks, not puree.
Can I make it lighter?
Use light mayo and swap out the yolks of two eggs for extra whites to reduce calories while keeping protein high.
How long can egg salad sit out?
Keep it refrigerated until serving. Avoid leaving it at room temperature for more than 2 hours for food safety.
Easy Egg Salad Recipe Without Celery or Pickle Juice for Picky Eaters!
Equipment
- Hand-powered food chopper
- Measuring cups and spoons
- Tupperware dish with lid
Ingredients
- 7 eggs peeled
- ⅓ cup mayo
- 1 tbsp yellow mustard
- ½ tsp Worcestershire sauce
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ½ tsp salt
- ¼ tsp dried dill
Instructions
- Place your peeled eggs into the hand-powered food chopper and pull until you’re happy with the size. Transfer the chopped egg to a Tupperware dish.
- Stir in your mayo and mustard until everything is smooth and evenly coated.
- Now mix in the Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, pepper, and dill. Give it a good stir until it’s all fully incorporated.
- Cover the dish with a lid and chill in the fridge for at least 2 hours. This gives the flavors time to meld and the texture to set up nicely.
- Serve on soft bread for a classic egg salad sandwich, or spoon it over a bed of lettuce for a light lunch. Even picky eaters will love this creamy, mild, and flavor-packed version!
Notes
- Add ½ tablespoon of chipotle sauce or your favorite hot sauce for a spicy version.
- You can also use Miracle Whip or light mayo if you prefer a tangier flavor.
- Try swapping yellow mustard for Dijon for a slightly sharper taste.
Storage
- Keep your egg salad stored in an airtight container in the fridge for up to 3 days.
- If you prefer to prep ahead, boil and peel your eggs up to 4 days early and mix the salad fresh when needed.
The Takeaway
This Easy Zingy Egg Salad is proof that simple ingredients can still make something crave-worthy. It’s smooth, creamy, and full of flavor without any of the textures or tang that picky eaters avoid.
It’s the kind of meal that reminds me that homemade food doesn’t need to be fancy to be satisfying. Just eggs, mayo, a few seasonings, and a little love.
Serve it up on fresh bread, save a few sandwiches for lunch tomorrow, and enjoy knowing it only took minutes and cost pennies to make.
What to Try Next?!
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Last update on 2025-11-09 / Affiliate links / Images from Amazon Product Advertising API
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