Egg salad is a timeless dish that’s perfect for any occasion. Whether I’m looking for a simple lunch, a picnic favorite, or a snack, this egg salad always hits the spot. It’s easy to make, and I can adjust the flavors and ingredients to my liking, making it as creamy or tangy as I want.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon or yellow mustard
1 tsp lemon juice or vinegar
1/4 cup finely chopped celery (optional)
1 tbsp chopped chives or red onion
Salt and black pepper to taste
Paprika for garnish (optional)
Fresh parsley or dill for garnish (optional)
Directions
Boil the Eggs:
I start by placing the eggs in a saucepan and covering them with cold water. Then, I bring the water to a boil over medium-high heat. Once it boils, I remove the pot from the heat, cover it, and let the eggs sit for about 10–12 minutes. After that, I transfer them to an ice bath to cool before peeling them.
Prepare the Egg Salad:
Once the eggs are cooled, I chop them into small or medium pieces, depending on my preference. In a large bowl, I combine mayonnaise, mustard, lemon juice, salt, and pepper. If I’m using celery and chives, I add them at this stage. Then, I gently fold in the chopped eggs until everything is well combined.
Serve:
I like to chill the egg salad for at least 15 minutes before serving so that the flavors meld together. I finish it off by garnishing with paprika or fresh herbs like parsley or dill, if desired.
Servings and Timing
This recipe makes about 2–3 servings, depending on portion sizes. It takes roughly 20–25 minutes to prepare, including boiling and cooling the eggs. If I want to make a larger batch, I simply double or triple the ingredients.
Variations
Curry Powder: For a more flavor, I love adding a dash of curry powder.
Mashed Avocado: For extra creaminess, I mix in mashed avocado.
Sweet Pickle Relish: If I’m craving a tangy twist, I add some sweet pickle relish.
Bacon: Adding crispy bacon bits is another great way to give the egg salad a salty crunch.
Greek Yogurt: For a healthier alternative to mayonnaise, I sometimes swap in Greek yogurt for part or all of the mayo.
Storage/Reheating
I find that egg salad stores well in an airtight container in the fridge for up to 3–4 days. However, I recommend enjoying it within the first couple of days for the best flavor and texture. Since it’s served cold, there’s no need to reheat it.
FAQs
How do I boil the perfect egg for egg salad?
To achieve the perfect boiled egg, I recommend bringing the water to a boil, then removing the pot from the heat and letting the eggs sit covered for 10–12 minutes. This results in firm yolks without overcooking them.
Can I make egg salad in advance?
Yes! Egg salad actually tastes even better after sitting for a bit, as the flavors have more time to meld together. I usually make it the night before and chill it in the fridge.
Can I use Greek yogurt instead of mayonnaise?
Definitely! If I prefer a lighter or tangier option, Greek yogurt works well as a substitute for mayonnaise.
How do I make egg salad more flavorful?
I like to experiment with different seasonings and ingredients like Dijon mustard, lemon juice, curry powder, or even a bit of hot sauce. Fresh herbs like dill or parsley also add a nice burst of flavor.
Can I freeze egg salad?
It’s not recommended to freeze egg salad, as the texture of the eggs and mayonnaise may change when thawed. I suggest making it fresh or storing it in the fridge for a few days.
Conclusion
This classic egg salad is quick, easy, and endlessly customizable. I love how simple ingredients can come together to create such a flavorful dish. Whether served on toast, in a wrap, or just with crackers, it’s a perfect choice for any meal or snack. Give it a try, and feel free to get creative with your own variations!
Recipe:
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Egg Salad
- Total Time: 20–25 minutes
- Yield: 2–3 servings
- Diet: Vegetarian
Description
Classic egg salad is a versatile, creamy, and satisfying dish made with boiled eggs, mayonnaise, mustard, and seasonings. It’s customizable with optional ingredients like celery, chives, or paprika.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon or yellow mustard
1 tsp lemon juice or vinegar
1/4 cup finely chopped celery (optional)
1 tbsp chopped chives or red onion
Salt and black pepper to taste
Paprika for garnish (optional)
Fresh parsley or dill for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove the pot from the heat, cover, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to an ice bath to cool, then peel them once cooled.
- Chop the eggs into small or medium pieces.
- In a large bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper. Add celery and chives, if using.
- Fold in the chopped eggs until well combined.
- Chill the egg salad for at least 15 minutes before serving.
- Garnish with paprika or fresh herbs like parsley or dill, if desired.
Notes
Customize with curry powder, mashed avocado, sweet pickle relish, or crispy bacon for extra flavor.
For a healthier option, replace part of the mayo with Greek yogurt.
This recipe can be doubled or tripled for larger servings.
Egg salad stores well in an airtight container in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 190 mg
