Best Egg Salad Recipe

Egg salad is a creamy, comforting classic that’s perfect for sandwiches, wraps, or simply served as a side dish. This recipe strikes the perfect balance between rich, creamy textures and bright, tangy flavors, making it a go-to for any occasion.

Why You’ll Love This Recipe

  • Simple and quick: Ready in just minutes with basic ingredients.
  • Customizable: Adjust the flavors and textures to suit your preferences.
  • Perfect for meal prep: Make ahead and store for easy lunches.
  • Versatile: Great on bread, crackers, or even lettuce wraps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Eggs
  • Mayonnaise
  • Dijon mustard
  • Lemon juice
  • Celery, finely chopped
  • Red onion, finely diced (optional)
  • Salt and pepper
  • Fresh herbs (like parsley, chives, or dill)

Directions

  1. Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let the eggs sit for 12 minutes.
  2. Cool and peel: Drain the hot water and transfer the eggs to an ice bath. Once cool, peel the eggs and chop them into small pieces.
  3. Make the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
  4. Combine: Add the chopped eggs, celery, and onion to the dressing. Gently stir to combine.
  5. Serve: Enjoy immediately or chill in the refrigerator before serving. Garnish with fresh herbs if desired.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes

Variations

  • Avocado Egg Salad: Replace some of the mayonnaise with mashed avocado for a creamy, healthy twist.
  • Spicy Kick: Add a dash of hot sauce, cayenne pepper, or diced jalapeños for heat.
  • Pickle Lover’s Delight: Mix in chopped dill pickles or a spoonful of pickle relish.
  • Greek Yogurt Substitute: Use Greek yogurt instead of mayonnaise for a tangy, lighter version.
  • Loaded Egg Salad: Add crumbled bacon, shredded cheese, or diced ham for extra flavor.

Storage/Reheating

  • Storage: Store egg salad in an airtight container in the refrigerator for up to 3 days.
  • Reheating: This dish is best served cold and does not require reheating.

FAQs

How do I ensure the eggs peel easily?

Use slightly older eggs and cool them in an ice bath immediately after boiling to make peeling easier.

Can I use Miracle Whip instead of mayonnaise?

Yes, but it will add a slightly sweeter flavor to the dish.

What type of mustard works best?

Dijon mustard offers a tangy kick, but yellow mustard works if you prefer a milder flavor.

Can I make this recipe ahead of time?

Yes, egg salad tastes even better after a few hours in the refrigerator as the flavors meld together.

How do I prevent the egg salad from becoming watery?

Dry the eggs and any vegetables thoroughly before mixing them in.

Is this recipe keto-friendly?

Yes, this recipe is naturally low-carb and keto-friendly.

Can I add other vegetables?

Absolutely! Try adding diced bell peppers, cucumbers, or even shredded carrots for added crunch.

How can I serve this egg salad?

It’s delicious in sandwiches, wraps, or served with crackers, lettuce leaves, or on toast.

Can I freeze egg salad?

No, freezing is not recommended as the texture of the mayonnaise and eggs changes when thawed.

How do I adjust the consistency of the egg salad?

For a chunkier texture, chop the eggs coarsely. For a creamier texture, mash some of the eggs before mixing.

Conclusion

This Best Egg Salad Recipe is a classic that never goes out of style. Creamy, flavorful, and easy to make, it’s perfect for a quick meal or snack. With its versatility and endless customization options, this recipe is sure to become a staple in your kitchen. Give it a try and enjoy the ultimate comfort food!

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Best Egg Salad Recipe

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Mixing
  • Cuisine: American

Description

This creamy and flavorful egg salad is a classic recipe that’s quick to make and always a crowd-pleaser. With perfectly boiled eggs, a hint of tangy mustard, and a touch of crunch, this egg salad is great for sandwiches, wraps, or served over fresh greens.


Ingredients

Scale
  • 6 large eggs (hard-boiled, peeled, and chopped)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice (optional, for brightness)
  • 1/4 cup celery (finely chopped)
  • 1 tablespoon red onion (finely chopped, optional)
  • 1 tablespoon fresh parsley or dill (chopped, optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika (optional, for garnish)

Instructions

  • Hard-boil the eggs: Boil eggs in a pot of water for 10–12 minutes. Transfer to an ice bath to cool, then peel and chop into small pieces.
  • Prepare the dressing: In a medium bowl, mix mayonnaise, Dijon mustard, lemon juice (if using), salt, and black pepper until smooth.
  • Combine ingredients: Add the chopped eggs, celery, red onion (if using), and parsley or dill to the bowl. Gently mix until everything is evenly coated.
  • Serve: Garnish with a sprinkle of paprika if desired. Serve immediately or chill for 20–30 minutes for the flavors to meld.
  • Enjoy: Use as a sandwich filling, in a wrap, or over a bed of lettuce for a lighter option.

Notes

  • For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
  • Add a dash of hot sauce or a pinch of cayenne for a slight kick.
  • Store in an airtight container in the fridge for up to 3 days.

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