Ready to fall in love with a timeless classic? This Egg Salad Recipe is everything you want in a quick, satisfying lunch: creamy, tangy, and bursting with fresh flavors. Whether you’re spooning it onto toast, tucking it into sandwiches, or scooping it up with crisp crackers, this dish delivers comfort and nostalgia in every bite. It’s simple to whip up, endlessly customizable, and always a crowd-pleaser—no wonder it’s a staple in so many kitchens!
Ingredients You’ll Need
Part of the magic of a great Egg Salad Recipe is how a handful of everyday ingredients can come together to create something so crave-worthy. Each component plays a special role, from adding creaminess to bringing a pop of color or a jolt of zippy flavor—here’s why you’ll want every one of them.
- 6 large eggs: The star of the show! Eggs provide protein, richness, and that signature texture.
- 1/4 cup mayonnaise: This gives your salad its luscious, creamy base—try full fat for extra richness, or swap in Greek yogurt for a lighter touch.
- 1 teaspoon yellow mustard: Mustard brings zing and a touch of sharpness to balance the creamy elements.
- 1 teaspoon Dijon mustard (optional): For a little gourmet edge, Dijon adds a gentle heat and depth of flavor—it’s optional, but highly recommended!
- 1 tablespoon finely chopped red onion or green onion: These add crunch and an oniony bite that perks up the whole salad.
- 1 tablespoon chopped fresh dill or parsley (optional): Fresh herbs add color and a burst of freshness—dill is classic, but parsley works beautifully too.
- 1/4 teaspoon garlic powder: A subtle layer of savory flavor that enhances everything else.
- Salt and black pepper to taste: Essential for seasoning—don’t be shy, taste and adjust as you go.
- Paprika for garnish (optional): A sprinkle of paprika on top adds color and just a hint of smoky warmth.
How to Make Egg Salad Recipe
Step 1: Boil and Cool the Eggs
Start by placing your eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the pan, remove it from the heat, and let the eggs sit for 10 to 12 minutes. This gentle cooking method gives you perfectly set yolks every time. Transfer the eggs to an ice bath right away—this not only cools them quickly, but also makes peeling so much easier.
Step 2: Peel and Chop the Eggs
Once your eggs are completely cool, go ahead and peel them. You’ll want to chop them into small, even pieces for the classic egg salad texture. For a chunkier feel, use a fork or knife, but if you like things smoother and creamier, a potato masher works wonders.
Step 3: Mix the Creamy Base
In a medium bowl, combine the mayonnaise, yellow mustard, and, if you’re using it, Dijon mustard. Add in your chopped onion, fresh dill or parsley (for that pop of green!), garlic powder, salt, and black pepper. Mix everything together until the base is smooth and well blended—this is where the flavor magic happens.
Step 4: Gently Fold in the Eggs
Add your chopped eggs to the creamy mixture. Using a spatula or large spoon, gently fold the eggs in so they’re evenly coated, but not pulverized. The goal is to keep some nice texture while ensuring every bit of egg gets a touch of that luscious dressing.
Step 5: Chill and Serve
For best results, cover your bowl and let the egg salad chill in the refrigerator for at least 15 minutes. This allows the flavors to meld together and makes the salad even more delicious. When you’re ready to serve, give it a quick stir and decide if you want to sprinkle a little paprika on top for color and extra flavor.
How to Serve Egg Salad Recipe
Garnishes
A little garnish can go a long way in making your Egg Salad Recipe look just as good as it tastes. Try a sprinkle of paprika for color, extra chopped herbs for freshness, or even a few thinly sliced green onions on top. These finishing touches add visual appeal and a little extra flavor pop.
Side Dishes
Egg salad is wonderfully versatile and pairs well with so many sides. Think classic potato chips for crunch, a crisp green salad for freshness, or even a cup of tomato soup for a cozy lunch combo. Fresh fruit or a simple cucumber salad are also light and refreshing choices.
Creative Ways to Present
Don’t be afraid to get creative! Serve your Egg Salad Recipe in lettuce cups for a low-carb option, pile it high on toasted sourdough, or tuck it into a croissant for a touch of indulgence. It’s also fantastic rolled up in a wrap, spooned into mini sweet peppers, or even served as a dip with crackers for a party platter.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your egg salad in an airtight container in the refrigerator. It’ll stay fresh and flavorful for up to three days. Just give it a gentle stir before serving, as the dressing may separate a bit over time.
Freezing
Egg salad doesn’t freeze well—the eggs can become rubbery and the dressing tends to break down once thawed. For best results, enjoy your Egg Salad Recipe fresh from the fridge within a few days of making it.
Reheating
Egg salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you’ve just taken it out of the fridge, letting it sit for a few minutes before serving can help bring out the flavors.
FAQs
Can I make this Egg Salad Recipe a day in advance?
Absolutely! In fact, making egg salad ahead of time can enhance the flavors as they meld together in the fridge. Just keep it well covered and stir before serving.
What’s the best way to peel hard-boiled eggs?
Transferring boiled eggs to an ice bath right after cooking helps the shells come off easily. Gently tap the eggs all over to crack the shell, then peel under running water for the smoothest results.
Can I substitute Greek yogurt for mayonnaise?
Yes! Greek yogurt is a great lighter alternative to mayonnaise. You can use it for all or part of the mayo in this Egg Salad Recipe, depending on your preference for tang and creaminess.
How can I make this recipe vegan?
For a vegan version, try using firm tofu in place of eggs and a plant-based mayo. You can still add all the flavorful mix-ins and seasonings for a delicious twist.
What bread goes best with egg salad?
Egg salad is delicious on everything from classic white bread and whole wheat to hearty rye, toasted English muffins, or buttery croissants. Choose your favorite, or try it in a lettuce wrap for a lighter option.
Final Thoughts
There’s something so comforting and satisfying about a well-made Egg Salad Recipe. It’s easy, adaptable, and always hits the spot. Give it a try, play around with the mix-ins, and don’t forget to savor every creamy, flavorful bite—you might just find yourself making it again and again!
Print
Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic Egg Salad recipe is a creamy, flavorful, and easy-to-make lunch option perfect for sandwiches, lettuce wraps, or crackers. Featuring hard-boiled eggs mixed with a tangy blend of mayonnaise, mustard, fresh herbs, and spices, it offers a satisfying balance of texture and taste. Ready in just 22 minutes, it’s a wholesome, vegetarian-friendly dish that can be customized to your taste preferences.
Ingredients
Eggs
- 6 large eggs
Salad Dressing
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard (optional)
Add-ins & Seasonings
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon chopped fresh dill or parsley (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Paprika for garnish (optional)
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. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes to cook through.
- Cool and Peel: Drain the hot water and transfer the eggs into an ice bath to cool completely, which makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Prepare the Salad Mixture: In a medium bowl, combine the mayonnaise, yellow mustard, Dijon mustard (if using), finely chopped onion, fresh dill or parsley (if using), garlic powder, salt, and black pepper. Stir these ingredients together until well blended.
- Combine Eggs and Dressing: Add the chopped eggs to the dressing mixture and gently fold everything together until the eggs are evenly coated. Taste and adjust the seasoning with more salt or pepper if needed.
- Chill Before Serving: Refrigerate the egg salad for at least 15 minutes to let the flavors meld. Chill longer for a more developed taste.
- Serve and Garnish: Serve the egg salad on toast, in sandwiches, lettuce wraps, or alongside crackers. Optionally, sprinkle paprika on top for added color and flavor.
Notes
- You can mash the eggs with a fork for a chunkier texture or use a potato masher for a smoother consistency.
- For a lighter, healthier version, replace some or all of the mayonnaise with Greek yogurt.
- Fresh herbs like dill or parsley add a bright, fresh note but can be omitted if unavailable.
- Adjust the mustard quantity to suit your preferred level of tanginess.
- Chilling the salad improves flavor and helps it firm up before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
