When it comes to simple yet satisfying dishes, few can compete with a Classic Egg Salad Recipe. Whether you’re looking for a quick lunch, a picnic-friendly snack, or a make-ahead meal, this versatile dish fits the bill perfectly.
Egg salad is creamy, flavorful, and full of wholesome goodness — and with just a few pantry staples, you can whip up a bowl in no time. Today, we’ll walk through every step to make the perfect egg salad, share expert tips for variations, and offer plenty of serving ideas to keep things exciting.
Why You’ll Love This Egg Salad Recipe
- Quick and Easy: Ready in under 30 minutes, including boiling and cooling the eggs.
- Budget-Friendly: Uses everyday ingredients you likely already have at home.
- Healthy and Satisfying: Packed with protein and customizable to fit lighter diets.
- Versatile: Perfect in sandwiches, lettuce wraps, or eaten straight from the bowl.
- Meal-Prep Friendly: Make it ahead and enjoy it throughout the week!
Ingredients for the Perfect Egg Salad
Making the best egg salad recipe starts with fresh, simple ingredients. Here’s everything you’ll need:
For the Egg Salad Base:
- 6 large eggs (hard-boiled, cooled, peeled)
- 3 tablespoons mayonnaise (full-fat for richness)
- 1 teaspoon Dijon mustard (adds tang and depth)
- 0.5 teaspoon salt (adjust to taste)
- 0.25 teaspoon black pepper (freshly ground)
For Added Flavor and Texture:
- 2 tablespoons celery (finely diced for crunch)
- 1 tablespoon red onion (finely minced for sharpness)
- 1 tablespoon fresh chives (chopped, optional for freshness)
- 1 teaspoon fresh lemon juice (brightens the flavors)
- 0.25 teaspoon paprika (optional, for garnish)
How to Make the Best Egg Salad Recipe
Follow these easy, foolproof steps to get a creamy, dreamy egg salad every time:
Step 1: Boil the Eggs Perfectly
Start with a medium saucepan. Place your eggs in a single layer and cover with cold water about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover with a lid, turn off the heat, and let the eggs sit for 10 minutes. This method ensures tender whites and creamy (not chalky) yolks.
Pro Tip:
Older eggs (7–10 days old) peel more easily than fresh ones!
Step 2: Cool and Peel the Eggs
After boiling, transfer the eggs into a bowl of ice water to stop the cooking process. Chill for about 5 minutes.
Gently tap each egg against a hard surface and peel under running water to easily remove the shells.
Step 3: Chop the Eggs
Roughly chop the cooled eggs into small, bite-sized pieces. If you prefer a finer texture, you can mash some of the yolks slightly while chopping.
Step 4: Make the Creamy Dressing
In a large mixing bowl, stir together the mayonnaise, Dijon mustard, salt, pepper, and lemon juice until well combined. This creamy base is what makes this egg salad recipe so luscious.
Step 5: Assemble the Salad
Add the chopped eggs, diced celery, minced red onion, and chopped chives to the dressing.
Gently fold everything together with a spatula, ensuring every piece is coated but not overly mashed.
Step 6: Chill and Serve
You can serve immediately for a softer texture, or chill in the fridge for about 30 minutes to allow the flavors to meld beautifully.
Optional Garnish:
Before serving, sprinkle a little paprika and extra chopped chives over the top for a touch of color and flavor.
Expert Tips for the Best Egg Salad
- Balance the Creaminess: Adjust the amount of mayonnaise to your preference. Some like it thicker; others like it lighter.
- Flavor Boosters: A splash of pickle juice or a spoonful of finely chopped dill pickles can add a delightful zing.
- Texture Control: Roughly chop for a chunkier salad, or mash for a smoother, spreadable version.
- Fresh is Best: Use fresh herbs like dill, parsley, or chives for an herbal lift.
- Don’t Overmix: Stir gently to keep the salad light and airy, not dense.
Variations to Try
Want to put your own spin on this egg salad recipe? Here are a few ideas:
- Avocado Egg Salad: Replace half the mayonnaise with mashed avocado for a creamy, nutrient-packed twist.
- Greek Yogurt Egg Salad: Substitute some or all of the mayonnaise with plain Greek yogurt for a lighter, tangier flavor.
- Spicy Egg Salad: Add a dash of sriracha or chopped jalapeños to kick up the heat.
- Herb-Loaded Egg Salad: Mix in a handful of fresh herbs like dill, parsley, or cilantro for an earthy flavor.
- Bacon Egg Salad: Crumble cooked bacon into the mix for a smoky, savory boost.
Serving Suggestions
This creamy egg salad recipe is incredibly versatile when it comes to serving:
- Classic Sandwich: Spoon between two slices of soft sandwich bread or croissants for a traditional approach.
- Lettuce Wraps: For a low-carb option, scoop the salad into crisp butter lettuce leaves.
- Crackers or Toast Points: Serve as a dip with your favorite crackers or crunchy toast.
- On a Salad: Pile a scoop of egg salad atop a bed of greens with some sliced tomatoes and cucumbers.
- Stuffed Avocados: Hollow out an avocado half and fill it with egg salad for a healthy, filling lunch.
Storage and Make-Ahead Tips
Storage:
Store the prepared egg salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
For best taste and texture, stir gently before serving if stored for more than a day.
Meal Prep Tip:
Boil a dozen eggs at the beginning of the week. Peel and refrigerate them so you can quickly whip up fresh batches of egg salad or grab them for snacks.
Final Thoughts
There’s something timeless and comforting about a good egg salad recipe. It’s easy, delicious, and endlessly adaptable to fit your tastes.
Whether you stick with the classic or try one of the exciting variations, this dish will become a go-to in your kitchen.
Perfect for busy weekdays, relaxed picnics, or whenever you need a quick and nourishing meal, this creamy, flavorful egg salad is a guaranteed crowd-pleaser.
Egg Salad Recipe
Description
Whip up a classic creamy egg salad that's perfect for sandwiches, wraps, or a light lunch! This easy-to-make recipe combines simple ingredients into a deliciously creamy, protein-packed dish that's ready in minutes. Perfect for meal prep, picnics, or a quick, satisfying meal anytime.
Ingredients
For the Egg Salad Base
For Added Flavor and Texture
Instructions
Boil and Cool the Eggs
- Place the eggs in a single layer in a saucepan. Cover with water, about 2.5 cm above the eggs. Bring to a boil over medium-high heat. Once boiling, cover with a lid, turn off the heat, and let sit for 10 minutes. Drain and transfer the eggs to a bowl of ice water to cool for 5 minutes.
Peel and Chop the Eggs
- Gently peel the cooled eggs and rinse them under cold water to remove any shell bits. Roughly chop the eggs into small pieces and set aside.
Prepare the Dressing
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, salt, pepper, and lemon juice. Stir until the mixture is smooth and creamy.
Mix the Salad
- Add the chopped eggs, diced celery, minced red onion, and chopped chives to the bowl with the dressing. Gently fold everything together until evenly combined, being careful not to mash the eggs too much.
Serve and Garnish
- Taste and adjust seasoning if needed. Sprinkle with a little paprika for color if desired. Serve immediately or refrigerate for later use.
Note
Tip: Use slightly older eggs for easier peeling after boiling.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Variations: Add 1-2 tablespoons of Greek yogurt for a lighter version. Mix in diced pickles, relish, or avocado for different flavors.
Serving Ideas: Serve on toasted bread, croissants, lettuce wraps, or as a dip with crackers.
