Egg Salad is one of those treasured recipes that sits at the crossroads of comfort and convenience, serving up creamy, tangy goodness in every bite. Whether you’re reminiscing about the sandwiches packed in your school lunchbox or looking for a fresh, protein-rich meal to whip up in no time, this classic Egg Salad never disappoints. It’s endlessly versatile, bringing together familiar pantry staples and a few crisp, fresh touches that make each spoonful irresistible. If you’ve never tried making it from scratch, you’re in for a treat—it’s ridiculously easy, surprisingly satisfying, and always welcome at the table.

Ingredients You’ll Need

This Egg Salad keeps it simple, but each ingredient is chosen for its unique role—creamy, tangy, crunchy, or fresh. When combined, they create a harmony of flavors and textures that will have you scooping up seconds before you know it.

6 large eggs, hard-boiled and peeled: The rich, velvety base of the salad, providing protein and a creamy texture when chopped.
¼ cup mayonnaise: Adds luxurious creaminess and binds everything together; use full-fat for richness or substitute Greek yogurt for a lighter touch.
1 teaspoon Dijon mustard: Brings a punchy tang and subtle heat, waking up all the flavors.
1 teaspoon lemon juice: A splash of brightness that cuts through the richness and balances the salad.
1 tablespoon finely chopped red onion: Adds a pop of color, pleasant crunch, and a touch of sharpness.
1 tablespoon chopped fresh chives or parsley: Uplifts the salad with a burst of herby freshness and color.
Salt and black pepper to taste: Essential for seasoning—start with a pinch and adjust until every bite sings.
Optional paprika or lettuce for serving: Paprika adds smoky warmth, while lettuce brings a fresh, crisp bite as a bed or wrap.

How to Make Egg Salad

Step 1: Prepare the Eggs

Start by peeling your perfectly hard-boiled eggs and giving them a gentle chop. You want nice chunks for texture, but nothing too big—think bite-sized, so they mix well with the dressing. The eggs should still be a little warm, which helps the flavors meld together in the next steps.

Step 2: Mix in the Good Stuff

Add your chopped eggs to a medium bowl. Spoon in the mayonnaise, Dijon mustard, and lemon juice. Toss in the red onion and your fresh herbs of choice. At this point, the bowl is bursting with promise—don’t be surprised if the aroma is already making your mouth water.

Step 3: Gently Combine

Use a spoon or spatula to gently fold everything together. The secret is being gentle—this keeps the Egg Salad creamy but still delightfully chunky. Mix until all the eggs are coated, and the flavors are evenly blended. Season generously with salt and black pepper, then stir once more to combine.

Step 4: Chill for Best Results

Cover the bowl and pop it in the fridge for at least 15 minutes. This short chill makes a big difference—the flavors meld and the salad gets beautifully cold and refreshing. If you’re in a rush, you can serve it right away, but that quick rest is worth the wait.

Step 5: Serve and Savor

Once chilled, give your Egg Salad a quick stir and serve it however you like—pile it on toast, spoon it into sandwiches, or heap it over a crisp bed of greens. Finish with a sprinkle of paprika or a handful of extra chopped herbs for good measure.

How to Serve Egg Salad

Garnishes

Egg Salad absolutely shines with a finishing sprinkle of paprika, some extra snipped chives, or a scattering of chopped parsley on top. These tiny touches bring color and a surprising hint of fresh flavor that elevates the creamy base. You can even add sliced radishes, microgreens, or a twist of cracked black pepper for a gourmet look.

Side Dishes

If you’re serving Egg Salad for lunch or a light dinner, pair it with crisp dill pickles, crunchy potato chips, or a zippy arugula salad. A bowl of fresh fruit or a handful of cherry tomatoes can add a pop of sweetness and juiciness that contrasts beautifully with the creamy salad.

Creative Ways to Present

Beyond the classic sandwich, there are so many playful ways to show off Egg Salad! Spoon it into lettuce cups for a low-carb option, stuff it into halved avocados for a brunch-worthy twist, or serve it atop crostini for a crowd-pleasing appetizer. You can even pack it into a mason jar with layers of greens for a picnic-ready salad-in-a-jar.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Egg Salad to an airtight container and refrigerate promptly. It will stay fresh and tasty for up to three days. Stir before serving, as the dressing can sometimes separate a little in the fridge.

Freezing

Egg Salad isn’t a great candidate for freezing, unfortunately. The mayonnaise and eggs can become watery and lose their lovely texture once thawed. If you must freeze, expect some changes in consistency and flavor; for best results, enjoy it fresh.

Reheating

This dish is at its best served cold or at room temperature. Reheating is not recommended, since warming the salad can lead to a greasy or rubbery result. If chilled, simply let it sit out for a few minutes before serving to take the cold edge off—the flavors will be at their brightest.

FAQs

Can I use something other than mayonnaise in Egg Salad?

Absolutely! You can swap all or part of the mayo for Greek yogurt for a lighter, tangier twist. Some folks like to use sour cream or even mashed avocado for a unique spin. Just be aware that each substitution will change both the flavor and the texture a bit.

How do I prevent the Egg Salad from getting watery?

Make sure your eggs are completely cooled and dry before chopping, and stir just until combined. If adding veggies like celery or pickles, blot them dry first. A little extra mayonnaise can also help if your salad looks dry rather than wet.

Can I add other mix-ins to Egg Salad?

Definitely! Chopped celery, sweet pickles, diced bell peppers, or even a touch of hot sauce are all delicious ways to personalize your Egg Salad. The key is to balance textures and flavors so that nothing overpowers the creamy core.

Is Egg Salad healthy?

Egg Salad can be a nutritious choice, packed with protein and healthy fats, especially if you lighten up the dressing or use more herbs and veggies. Watch your portion size and enjoy it alongside wholegrains or fresh produce for a well-rounded meal.

How long is Egg Salad safe to eat?

For safety, it’s best to eat Egg Salad within 3 days of making it, as eggs and mayonnaise are both perishable. Always store it in the fridge and discard any leftovers that have been out at room temperature for more than two hours.

Final Thoughts

If you’re searching for a quick, crowd-pleasing lunch or a nostalgic favorite, Egg Salad never goes out of style. It’s customizable, delicious, and just a joy to make and eat. Give it a try—you might be surprised at just how much you adore freshly made Egg Salad!

Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Egg Salad recipe is a classic, creamy dish that’s perfect for a quick and satisfying lunch. Made with hard-boiled eggs, mayonnaise, and a few simple seasonings, it’s versatile and delicious.

Ingredients

Scale

Ingredients:

6 large eggs, hard-boiled and peeled
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh chives or parsley
Salt and black pepper to taste
Optional paprika or lettuce for serving

Cook Mode Prevent your screen from going dark

Instructions

Chop the hard-boiled eggs: Place the eggs in a medium bowl.
Add ingredients: Mix in mayonnaise, Dijon mustard, lemon juice, red onion, and herbs.
Combine: Stir gently until creamy and well mixed. Season with salt and pepper.
Chill: Refrigerate for at least 15 minutes before serving. Enjoy on toast, in sandwiches, or over greens.