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Egg Salad with Pepper Relish from "The Great Pepper Cookbook"

Egg Salad with Pepper Relish

This zippy egg salad will impress your friends and family with just enough spice to make it very unique, not hot.
Author "The Great Pepper Cookbook"



  • 2 fresh shishito chile peppers stems and seeds removed, finely diced
  • 2 tablespoons finely diced dill pickles
  • 1 tablespoon finely diced green onion white part only
  • 1 tablespoon finely diced celery
  • Salt
  • White pepper

Egg Salad

  • 6 large eggs hardboiled and finely chopped
  • 3 tablespoons mayonnaise I used greek yogurt
  • 1/4 teaspoon wasabi powder optional
  • Salt
  • 4 Hawaiian bread mini-sub rolls cut in half (I used 6 mini cream puffs)


  1. To make relish, in a bowl, combine chile, pickle, green onion, and celery; stir in salt and white pepper to taste.
  2. To make egg salad, in a bowl, combine eggs, mayonnaise, and wasabi powder; stir in salt to taste.
  3. Spoon egg salad evenly onto roll bottoms; top evenly with relish. Top with roll tops. Serve.

Recipe Notes

Prep Time: 25 mins | Total Time: 30 mins | Serves 4

If you can't find Shishito chile peppers, substitute with Anaheim peppers.