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
- 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.
- 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.
- Make the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine: Add the chopped eggs, celery, and onion to the dressing. Gently stir to combine.
- 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!
Print
Best Egg Salad Recipe
- 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
- 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.