This is truly the Best Egg Salad around. Made with a handful of refrigerator staples, it’s got just the right texture and creaminess.

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These times are crazy. I feel like I need to acknowledge that but I also want this to be a place you can come and feel safe and let your anxiety melt away while you find something delicious to make for your family.

With the kids at home and social distancing, we’re in need of all the simple, minimal and tasty lunch ideas. This egg salad recipe definitely fits the bill.

You only need a handful of ingredients to make the best egg salad. Here’s what you need to grab from your refrigerator:

My favorite way to hard boil eggs is using my Instant Pot. It’s relatively quick, super simple and they turn out perfectly every single time. I use this method for hard boiling eggs in my Instant Pot.

A batch goes down every Sunday at my house for snacking, for salads and of course for the best egg salad ever throughout the week.

I know the standard crunch in egg salad comes from celery but can we just admit already that celery is the worst. Maybe you don’t feel that way. I don’t know.

So instead I use pickles for the all important crunch. If you do like celery, you could definitely stir some in as well. I won’t judge.

Let’s break down the process for makign this egg salad. It’s kind of the easiest.

After hard boiling your eggs, peel them and dice them into good size chunks. I like a chunky egg salad. About 1/4-inch pieces will be perfect.

Push the chopped egg off to the side and cut the pickles in about the same size pieces. You can use relish here too if you want but I like a more substantial bite of pickle personally.

In a bowl, mix together the mayo, mustard, seasoned salt and pepper. Add in the egg and pickles and gently stir it all together.

That’s all folks. It’s seriously that simple. It is SO creamy and the pickles add the perfect crunch. They also add a tart, vinegar goodness to the egg salad which helps cut the richness a bit.