Name: Best Egg Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 6 large eggs (hard-boiled and peeled); 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1 tablespoon fresh chives or green onions (chopped); 1 tablespoon fresh parsley (chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon paprika (optional); 1 teaspoon lemon juice or white vinegar; 1/4 cup finely diced celery (optional); 1/4 cup finely diced pickles or relish (optional)

Creamy, flavorful, and packed with protein, this egg salad recipe is a classic comfort dish that never goes out of style. Whether you’re making a simple sandwich, a light wrap, or serving it as a dip with crackers, its rich texture and deliciously seasoned taste make it a go-to for any meal. The combination of tender eggs, creamy mayonnaise, a hint of tangy mustard, and the crunch of fresh herbs and veggies brings out a balanced and irresistible flavor.

Perfect for a quick lunch or a make-ahead meal, this egg salad is both satisfying and incredibly easy to prepare. It requires minimal ingredients, comes together in minutes, and can be customized to suit different tastes. Whether you prefer it chunky or smooth, with a hint of spice or mild and creamy, this recipe will be a staple in your kitchen.

Why You’ll Love This Egg Salad Recipe

Quick & Easy: Ready in under 20 minutes, perfect for busy days.
Rich & Creamy: The perfect balance of smooth and chunky textures.
Customizable: Adjust seasonings, add-ins, or even swap out ingredients to make it your own.
Protein-Packed: A filling, nutritious option for a healthy meal.
Make-Ahead Friendly: Stays fresh in the fridge, making meal prep a breeze.

Preparation Phase & Tools to Use

Before you start making this delicious egg salad, having the right tools will make the process smooth and efficient. Here’s what you’ll need:

Medium Saucepan: Essential for boiling the eggs perfectly. A heavy-bottomed saucepan ensures even cooking.
Mixing Bowl: A large bowl helps mix the ingredients evenly without spilling.
Whisk or Fork: Perfect for mashing the eggs to your desired consistency. A fork gives a chunkier texture, while a whisk helps achieve a smoother mix.
Knife & Cutting Board: For chopping herbs, onions, or any other mix-ins.
Measuring Spoons: To get the right balance of mayo, mustard, and seasonings.
Slotted Spoon: Useful for removing boiled eggs from the water safely.
Ice Bath (Optional): A bowl filled with ice water to cool down the eggs quickly and make peeling easier.

Preparation Tips

Use Fresh Eggs for the Best Flavor: Fresh eggs not only taste better but also hold their shape well when chopped.
Easy Peel Trick: After boiling, transfer eggs immediately to an ice bath for at least 5 minutes. This helps the shells slide off effortlessly.
Chop Eggs to Your Preference: If you like a chunky salad, roughly chop the eggs. For a creamier texture, mash them with a fork or whisk.
Balance the Creaminess: Start with a small amount of mayo and mustard, then add more as needed to reach your preferred consistency.
Season Well: A pinch of salt and pepper enhances the flavor, and a touch of paprika or cayenne can add a little kick.
Let It Chill: Allowing the egg salad to rest in the fridge for at least 30 minutes lets the flavors meld together beautifully.

Ingredients for This Egg Salad Recipe

To make this creamy and flavorful egg salad, you’ll need the following ingredients:

6 large eggs – Hard-boiled and peeled.
¼ cup mayonnaise – Adds creaminess and richness.
1 teaspoon Dijon mustard – Gives a tangy depth of flavor.
1 tablespoon fresh chives or green onions (chopped) – Adds a mild oniony crunch.
1 tablespoon fresh parsley (chopped) – For a fresh, herby taste.
½ teaspoon salt – Enhances the overall flavor.
¼ teaspoon black pepper – A little spice to balance the creaminess.
½ teaspoon paprika (optional) – Adds subtle smokiness and color.
1 teaspoon lemon juice or white vinegar – A touch of acidity for brightness.
¼ cup finely diced celery (optional) – For extra crunch and freshness.
¼ cup finely diced pickles or relish (optional) – Adds a bit of tang and sweetness.

Step 1: Boil the Eggs

Place the eggs in a medium saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.

Step 2: Cool and Peel the Eggs

After the eggs have finished cooking, transfer them immediately to an ice bath (a bowl of ice water) and let them sit for about 5 minutes. This helps stop the cooking process and makes peeling easier. Once cooled, gently tap each egg on a hard surface and peel off the shell under running water.

Step 3: Chop or Mash the Eggs

Using a knife, roughly chop the eggs for a chunkier texture, or mash them with a fork for a creamier consistency. Place the chopped eggs into a large mixing bowl.

Step 4: Mix the Ingredients

Add the mayonnaise, Dijon mustard, salt, black pepper, and lemon juice (or vinegar) to the chopped eggs. Stir until everything is well combined. If using, mix in chopped celery, pickles, chives, or parsley for extra flavor and texture.

Step 5: Adjust Seasonings & Chill

Taste the egg salad and adjust the seasoning if needed. If you prefer a bit of spice, sprinkle in some paprika or a pinch of cayenne pepper. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.

Step 6: Serve & Enjoy

Serve the egg salad on toasted bread, in lettuce wraps, or with crackers for a delicious and satisfying meal. Enjoy!

Notes

Egg Texture Matters: If you like a chunkier egg salad, chop the eggs coarsely. For a creamier consistency, mash them more thoroughly.
Customize Your Dressing: You can swap out mayonnaise for Greek yogurt or avocado for a healthier alternative.
Boost the Flavor: A pinch of smoked paprika, cayenne pepper, or even a dash of hot sauce can add extra depth.
Make It Heartier: Add diced avocado, crumbled bacon, or shredded cheese for more texture and taste.
Storage Tip: Egg salad tastes even better after a few hours in the fridge as the flavors blend together.

Watch Out for These Mistakes While Cooking

1. Overcooking the Eggs

Boiling eggs for too long can lead to a rubbery texture and a greenish-gray yolk. Stick to the 10-12 minute rule for perfect results.

2. Skipping the Ice Bath

Not cooling the eggs immediately in an ice bath makes them harder to peel and can lead to a messy egg salad.

3. Using Too Much Mayo

Adding too much mayonnaise can make the salad overly rich and heavy. Start with less and add more as needed.

4. Forgetting to Season Properly

Eggs need salt to bring out their natural flavors. A little black pepper and a squeeze of lemon juice also help balance the creaminess.

5. Not Letting It Chill

Egg salad tastes best when it has time to rest. Letting it chill in the fridge for at least 30 minutes helps the flavors meld together beautifully.

6. Over-Mixing the Eggs

Mixing too aggressively can turn your salad into a paste. Stir gently to keep some texture in the eggs.

7. Using Low-Quality Ingredients

Fresh eggs, high-quality mayo, and fresh herbs make a huge difference in the final taste.

By avoiding these common mistakes, you’ll ensure your egg salad turns out creamy, flavorful, and absolutely delicious every time!

What to Serve With Egg Salad?

Egg salad is a versatile dish that pairs well with various sides and accompaniments. Whether you want to enjoy it as a sandwich, a dip, or a light meal, here are some great options to serve alongside it.

8 Delicious Pairings:

1. Toasted Bread or Croissants

Serve your egg salad on warm, buttery croissants or crispy toasted bread for a satisfying sandwich.

2. Fresh Lettuce Wraps

For a low-carb option, scoop the egg salad into crisp romaine or butter lettuce leaves.

3. Crackers or Pita Chips

Turn your egg salad into a delicious dip by serving it with crunchy crackers or pita chips.

4. Sliced Avocado

A side of fresh avocado or avocado toast complements the creaminess of egg salad beautifully.

5. Soup

Pair egg salad with a warm bowl of tomato soup or a light vegetable broth for a comforting meal.

6. Pickles or Olives

The tangy, salty bite of pickles or olives adds a nice contrast to the rich, creamy egg salad.

7. Roasted Vegetables

A side of roasted asparagus, zucchini, or bell peppers adds a warm and nutritious balance to your plate.

8. Fresh Fruit

For a refreshing contrast, serve your egg salad with a side of sliced apples, grapes, or melon.

With these pairings, your egg salad meal will be complete, whether you’re enjoying a quick lunch or serving it at a gathering.

Storage Instructions

Egg salad is best enjoyed fresh, but you can store it properly to keep it tasting great for a few days.

Refrigeration: Store egg salad in an airtight container in the refrigerator for up to 3 days.
Avoid Freezing: Freezing egg salad is not recommended, as the texture of the eggs and mayonnaise will change, making it watery and unappetizing.
Keep It Cold: If serving at a picnic or gathering, keep the egg salad chilled in a cooler with ice packs to prevent spoilage.
Stir Before Serving: After refrigeration, give the egg salad a quick stir to refresh the consistency before eating.

Estimated Nutrition (Per Serving)

The following nutrition estimate is based on one serving (about ½ cup) of egg salad:

Calories: ~220 kcal
Protein: 12g
Carbohydrates: 2g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 285mg
Sodium: 320mg
Fiber: 0g
Sugar: 1g

Note: These values may vary depending on the ingredients and portion sizes used. Adjusting mayonnaise, using Greek yogurt, or adding extra ingredients will alter the nutrition content.

Frequently Asked Questions

1. How do I make egg salad healthier?

You can swap mayonnaise for Greek yogurt or mashed avocado for a lighter version. Using less mayo and adding crunchy veggies like celery can also help reduce calories.

2. Can I make egg salad ahead of time?

Yes! Egg salad tastes even better after chilling for a few hours. Just store it in an airtight container in the fridge for up to 3 days.

3. Why is my egg salad watery?

Watery egg salad usually happens due to overcooked eggs, excessive mayo, or adding watery ingredients like cucumbers. Be sure to pat dry any mix-ins before adding them.

4. What’s the best way to peel hard-boiled eggs?

After boiling, place the eggs in an ice bath for at least 5 minutes. Gently roll them on a hard surface before peeling under running water for easier removal.

5. Can I add other ingredients to egg salad?

Absolutely! Popular add-ins include bacon, diced pickles, shredded cheese, chives, or even a touch of hot sauce for extra flavor.

6. Is egg salad keto-friendly?

Yes! Egg salad is naturally low in carbs and high in healthy fats, making it a great choice for a keto diet. Just be mindful of any added ingredients like sweet relish.

7. How can I make egg salad more flavorful?

Adding Dijon mustard, a splash of lemon juice or vinegar, and fresh herbs like parsley or dill can enhance the taste significantly.

8. Can I use store-bought boiled eggs?

Yes, pre-boiled eggs can save time, but freshly boiled eggs usually taste better and have a softer texture.

Conclusion

Egg salad is a simple yet delicious dish that’s perfect for any meal. Whether you enjoy it as a sandwich, wrap, or dip, its creamy texture and rich flavor make it a timeless favorite. With a few easy tweaks, you can customize it to fit your taste and dietary preferences. Plus, it’s quick to prepare, making it an excellent choice for meal prep or last-minute meals. Give this egg salad recipe a try, and enjoy a classic comfort food that never disappoints!