Egg Salad is that magical dish you whip up when you’re craving something creamy, satisfying, and absolutely effortless. With its rich, tangy-savory blend of hard-boiled eggs, zippy Dijon, and just the right kick of onion and chives, it’s a classic for picnic baskets and lunchboxes alike. Whether you’re piling it onto fresh bread, tucking it into lettuce cups, or simply stealing spoonfuls from the fridge, this Egg Salad recipe delivers big flavor with a handful of pantry staples that never go out of style.
Ingredients You’ll Need
The amazing thing about Egg Salad is how a few everyday ingredients come together for something truly delicious. Each element does heavy lifting—bringing richness, brightness, and crunch to the dish. Here’s your must-have lineup:
- Eggs: The star! Hard-boiled for creaminess and bite—aim for a just-set yolk for best results.
- Mayonnaise: Delivers a luscious, velvety base; you can sub in Greek yogurt for a lighter touch.
- Dijon Mustard: Adds a tangy depth and slight heat that cuts through the richness.
- Red Onion: Finely chopped for subtle crunch and sweetness without overpowering.
- Fresh Chives or Parsley: Lifts and freshens every bite—herbs make all the difference here.
- Lemon Juice: Brightens up the flavors and balances out the creaminess beautifully.
- Salt: Essential for bringing all the flavors together harmoniously.
- Black Pepper: For gentle heat and peppery lift; freshly cracked makes a big impact.
- Paprika (optional): Sprinkle on top for a dash of smoky color and extra flavor.
- Lettuce Leaves (optional): For turning your Egg Salad into a crunchy, refreshing wrap.
How to Make Egg Salad
Step 1: Hard-Boil and Peel Your Eggs
Start by placing your eggs in a medium saucepan and covering them with cold water. Bring them to a gentle boil, then cook for about 10 minutes. Once they’re done, transfer to an ice bath—this stops the cooking and makes peeling easy. Gently tap each egg and peel away the shell, then pat dry with a paper towel.
Step 2: Chop the Eggs
Take your peeled eggs and chop them into small, even chunks. You want pieces that are big enough for a little bite, but not so huge that everything falls apart. Some like to use a pastry cutter or egg slicer for extra uniformity, but a sharp knife works just as well.
Step 3: Mix Everything Together
Add the chopped eggs to a medium mixing bowl. Spoon in the mayonnaise, Dijon mustard, finely chopped red onion, fresh chives or parsley, lemon juice, salt, and black pepper. Using a spatula or large spoon, gently fold everything until it’s all well combined—the goal is a creamy mixture with plenty of chunky texture.
Step 4: Taste and Adjust
Give your Egg Salad a little taste test. Want more zing? Add an extra squeeze of lemon or a touch more mustard. Prefer it creamier? Another spoonful of mayo will do the trick. It’s all about balancing to your taste!
Step 5: Chill and Serve
For best flavor and texture, cover your Egg Salad and refrigerate it for at least 30 minutes before serving. This lets the flavors meld and gives you a refreshing, cool salad to enjoy. When ready, serve on toast, in a sandwich, or over a crisp bed of lettuce—and don’t forget a sprinkle of paprika for a colorful finish if you like.
How to Serve Egg Salad
Garnishes
A flourish of fresh herbs like chives, parsley, or dill instantly makes your Egg Salad presentation pop. A dusting of paprika or cracked black pepper adds both color and a flavor boost. For a bit of crunch, nestle your salad on a few crisp lettuce leaves or scatter over thinly sliced radishes.
Side Dishes
Egg Salad pairs beautifully with a handful of potato chips, a side of crunchy pickles, or a light, citrusy green salad. Want to keep things classic? Kettle-cooked chips, coleslaw, or a dill pickle spear never fail next to a fluffy Egg Salad sandwich.
Creative Ways to Present
Think outside the sandwich! Spoon Egg Salad into sturdy endive leaves for a handheld appetizer or stuff it into avocado halves for a protein-packed lunch. Mini croissants, pita pockets, or even as a filling for cherry tomatoes make this classic both snackable and brunch-worthy.
Make Ahead and Storage
Storing Leftovers
Egg Salad will keep well in an airtight container in the fridge for up to 3 days. Because it’s made with mayonnaise and eggs, it’s best to store it as soon as possible after making. Give it a gentle stir before serving to revive that perfect creamy texture.
Freezing
Egg Salad doesn’t freeze well—the eggs change texture and the mayonnaise tends to separate, leaving you with a watery, less appealing salad. If you need to prep ahead, try just boiling the eggs and mixing up the salad fresh for best results.
Reheating
Egg Salad is meant to be served chilled or at room temperature; heating can ruin its texture and taste. If it’s just out of the fridge and you prefer it less cold, let it sit at room temperature for 10–15 minutes before serving, but do not microwave.
FAQs
Can I make Egg Salad without mayonnaise?
Absolutely! Greek yogurt is a fantastic substitute that adds creaminess with a lighter touch. You can also blend half mayo and half yogurt for a balance of tang and richness.
How do I prevent my Egg Salad from getting watery?
Make sure your eggs are fully cooled and dried before chopping. Also, finely chop other ingredients to avoid excess moisture, and don’t skip the short chill time before serving—it helps everything set.
What’s the best way to chop eggs for Egg Salad?
Use a sharp knife for neat, clean pieces, or try an egg slicer for uniform cuts. If you want a creamier texture, gently mash some of the yolk with the back of a fork before combining with the other ingredients.
Can I add extra vegetables or flavors to my Egg Salad?
Definitely! Celery or pickles add crunch, and a pinch of curry powder or a dash of hot sauce can switch up the flavor profile. Egg Salad is endlessly customizable—feel free to get creative!
Is Egg Salad gluten-free?
Yes! The classic Egg Salad itself is gluten-free. Just make sure to serve it with gluten-free bread or wraps if you need to avoid gluten in your meal.
Final Thoughts
If you haven’t made Egg Salad at home in a while, now’s the perfect time to bring this creamy, classic salad back to your table. Whether you’re meal-prepping for the week or need a last-minute lunch, Egg Salad never disappoints—so give it a try and make it your own!
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Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Yield: 3–4 servings
- Category: Lunch, Salad
- Method: No-Cook (after boiling)
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
A classic Egg Salad recipe that is creamy, flavorful, and perfect for a quick lunch or picnic. Made with hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs, this egg salad is versatile and delicious.
Ingredients
Main Ingredients:
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional:
- paprika or lettuce leaves for serving
Instructions
- Chop the Eggs: Chop the hard-boiled eggs into small pieces and place them in a medium mixing bowl.
- Mix Ingredients: Add the mayonnaise, Dijon mustard, red onion, chives or parsley, lemon juice, salt, and black pepper. Gently mix until well combined and creamy, but still chunky.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve: Serve chilled on toast, in a sandwich, or over lettuce leaves. Sprinkle with paprika if desired.
Notes
- For a lighter version, substitute half the mayo with Greek yogurt.
- You can add chopped celery or pickles for extra crunch and flavor.
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