If you’re searching for a classic, satisfyingly creamy Egg Salad Recipe that’s as versatile as it is delicious, you’ve just found your new favorite. This dish brings together perfectly boiled eggs, a tangy touch of Dijon, and fresh herbs for a simple yet irresistible salad that’s perfect for sandwiches, lettuce wraps, or a quick snack. It’s a go-to for busy weekdays, spring picnics, or whenever you crave comfort food with a little zing.
Ingredients You’ll Need
Let’s talk ingredients: each one in this Egg Salad Recipe is carefully chosen and totally essential. Simple as they may seem, they all play a part in creating just the right flavor, creaminess, and a pop of color that makes this dish so crave-worthy.
- 6 large eggs: The star of the show, providing protein and a rich, velvety texture.
- 1/4 cup mayonnaise: For that classic, luscious creaminess—adjust to your taste for a lighter or richer salad.
- 1 teaspoon Dijon mustard: Adds a gentle tang and depth that keeps the salad from tasting flat.
- 1 teaspoon lemon juice: Brightens up the flavors and balances the richness of the eggs and mayo.
- 1 tablespoon finely chopped red onion: Offers a subtle crunch and a sweet, savory bite.
- 1 tablespoon chopped fresh chives or parsley: A burst of green for freshness and color, plus herbal notes.
- 1/4 teaspoon salt: Essential for bringing out all the flavors.
- 1/4 teaspoon black pepper: A bit of heat and earthiness to round everything out.
How to Make Egg Salad Recipe
Step 1: Boil the Eggs
Start by placing your eggs in a saucepan and covering them with cold water, making sure there’s about an inch of water above the eggs. Bring the water to a gentle boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit undisturbed for 10 to 12 minutes. This method ensures tender whites and perfectly creamy yolks every time.
Step 2: Cool and Peel the Eggs
Once your timer goes off, carefully transfer the eggs into an ice bath (just a bowl of cold water with plenty of ice). This not only stops the cooking process but also makes peeling the eggs a breeze. Let them chill for at least 5 minutes before peeling—your patience will be rewarded!
Step 3: Chop the Eggs
After peeling, chop the eggs to your preferred size. Some like a fine dice for a smoother salad, while others prefer chunkier pieces for more texture. There’s no right or wrong here—just go with what you love.
Step 4: Mix the Dressing
In a medium bowl, stir together the mayonnaise, Dijon mustard, lemon juice, finely chopped red onion, chives or parsley, salt, and pepper. This is your flavor base, so make sure everything is well combined and taste to see if you want a touch more mustard or herbs.
Step 5: Combine and Chill
Add the chopped eggs into the bowl with the dressing and gently fold everything together until the eggs are nicely coated. Cover and refrigerate for at least 15 minutes to let all those flavors meld. If you can wait even longer, the Egg Salad Recipe only gets better as it chills!
How to Serve Egg Salad Recipe
Garnishes
A sprinkle of extra chives or parsley on top makes this Egg Salad Recipe look as fresh as it tastes. If you like a little color and spice, a dusting of paprika or a few microgreens work wonders for both eye appeal and flavor.
Side Dishes
This salad is a natural with crisp lettuce, sliced tomatoes, or crunchy pickles on the side. Pair it with kettle chips, a cup of soup, or some fresh fruit for a balanced, satisfying meal that’s as wholesome as it is delicious.
Creative Ways to Present
Think beyond the sandwich! Spoon your egg salad into lettuce cups for a low-carb lunch, pile it onto toasted baguette rounds for party bites, or serve as a dip with crackers and veggie sticks. This Egg Salad Recipe is endlessly adaptable to your mood and menu.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Egg Salad Recipe in an airtight container in the refrigerator. It stays fresh and flavorful for up to three days, making it a wonderful make-ahead option for busy weeks or impromptu snacks.
Freezing
Egg salad isn’t a good candidate for freezing, as the texture of both eggs and mayo can become watery and grainy once thawed. For best results, enjoy it freshly made or from the fridge within a few days.
Reheating
This Egg Salad Recipe is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. Just give it a gentle stir before serving if it’s been sitting in the fridge to freshen it up.
FAQs
Can I use Greek yogurt instead of all mayonnaise?
Absolutely! Substituting half or even all of the mayo with Greek yogurt makes for a lighter, tangy variation that’s still creamy and satisfying.
What’s the best way to peel hard-boiled eggs?
Cooling the eggs in an ice bath helps the shells slip off more easily. Gently tap each egg on the counter, then peel under running water for the smoothest results.
How can I add more crunch to my Egg Salad Recipe?
Try folding in some finely chopped celery, diced pickles, or even a handful of radishes for extra texture and flavor.
Is this recipe gluten-free?
Yes, the Egg Salad Recipe itself is completely gluten-free! Just make sure to serve it with gluten-free bread, crackers, or lettuce cups if needed.
Can I make this recipe ahead of time?
Definitely! In fact, chilling the egg salad for at least 15 minutes (or up to a day) actually improves the flavor, making it an ideal make-ahead dish for entertaining or meal prep.
Final Thoughts
If you haven’t tried making your own Egg Salad Recipe yet, now’s the perfect time to dive in. With just a handful of kitchen staples, you’ll have a dish that’s comforting, customizable, and always crowd-pleasing. Give it a shot and see how quickly it becomes a favorite in your home too!
Print
Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This classic Egg Salad recipe is a creamy, flavorful dish made with hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, and fresh herbs. Perfect for sandwiches, toast, or as a light salad, this easy-to-make recipe is a quick lunch solution with a balanced blend of tangy and savory tastes.
Ingredients
Eggs
- 6 large eggs
Dressing
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Vegetables & Herbs
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes to cook thoroughly.
- Cool and peel: Transfer the eggs to an ice bath to cool completely, which makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Prepare the dressing: In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, finely chopped red onion, chopped chives or parsley, salt, and black pepper. Stir well to mix all the flavors together.
- Combine eggs and dressing: Gently fold the chopped eggs into the dressing mixture until everything is evenly coated but still chunky.
- Chill and serve: Refrigerate the egg salad for at least 15 minutes to allow the flavors to meld. Serve it on bread, toast, lettuce leaves, or as a dip with crackers for a delicious and satisfying meal or snack.
Notes
- Adjust the mayonnaise quantity to achieve your desired creaminess.
- Add a dash of paprika for color and subtle spice.
- For crunch, include a bit of finely diced celery.
- To lighten the salad, substitute some mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg
