The Best Egg Salad is the kind of recipe you’ll find yourself returning to again and again—it’s creamy, perfectly seasoned, and has just the right balance of tang, crunch, and freshness. Whether you’re packing a picnic, searching for a simple lunch, or craving a quick, comforting bite, this classic egg salad ticks every box. It’s a celebration of simplicity, highlighting the humble egg and transforming it into something truly crave-worthy. Let’s dive into how to make the Best Egg Salad you’ve ever tasted!
Ingredients You’ll Need
Every ingredient in the Best Egg Salad plays a starring role, and together they create layers of flavor, texture, and color. Freshness is paramount, and even a small addition—like a sprinkle of chives or a dash of paprika—makes a noticeable difference in your final bowl.
- 8 large eggs: The star of the show! Hard boiled for a rich, creamy texture and hearty protein.
- ¼ cup mayonnaise: Adds creaminess and binds the salad together; use your favorite brand for best results.
- 1 tablespoon Dijon mustard: Gives a pleasant, gentle tang that brightens the whole dish.
- 1 tablespoon finely chopped fresh chives or green onions: Brings a pop of color and a subtle oniony zip.
- 1 tablespoon finely chopped celery (optional): Adds refreshing crunch—especially lovely if you enjoy a bit of texture.
- 1 teaspoon lemon juice: Wakes up the flavors and cuts through the richness.
- Salt and black pepper to taste: Essential for seasoning—balance to your liking.
- Paprika for garnish (optional): A final dusting for color and a whisper of smokiness.
How to Make Best Egg Salad
Step 1: Boil the Eggs
Place the eggs in a saucepan, cover them with cold water, and bring to a gentle boil over medium-high heat. Once the water boils, immediately cover the pot, remove it from the heat, and let the eggs sit in the hot water for 10 to 12 minutes. This method ensures fully cooked yolks without the dreaded gray ring.
Step 2: Cool and Peel
Drain the hot water and transfer the eggs to an ice bath (a bowl with icy water). The shock of the cold stops the cooking process and makes peeling a breeze. Let the eggs cool completely before peeling off their shells—you’ll get perfect, easy-to-chop eggs every time.
Step 3: Chop the Eggs
Once cool, chop the eggs into bite-sized pieces. Some fans of the Best Egg Salad like a rougher chop for chunky texture, while others prefer a finer dice for a smoother finish. Find your sweet spot!
Step 4: Mix the Dressing
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, chives or green onions, and celery if you’re adding it. This creamy, herb-flecked dressing is what sets the Best Egg Salad apart—it’s tangy, savory, and ultra-fresh.
Step 5: Combine and Season
Add your chopped eggs to the dressing and gently fold everything together, trying not to mash the eggs too much. Season with salt and black pepper to taste. This is where the salad comes into its own—make sure every bite is just how you like it.
Step 6: Chill for Flavor
For the absolute best flavor, cover the bowl and chill your Best Egg Salad for at least 30 minutes. This quick rest lets the flavors meld and turns the salad irresistibly creamy and cohesive.
How to Serve Best Egg Salad
Garnishes
A light sprinkle of paprika just before serving adds a lovely pop of color and a hint of smokiness. You can also top your Best Egg Salad with extra chives, green onions, or even a few crisp lettuce leaves for brightness and crunch.
Side Dishes
Serve your Best Egg Salad on toasted bread for a classic sandwich, spoon it onto rye crackers for snackable bites, or pile it high atop fresh greens for a light meal. Pairing it with pickles, sliced cucumbers, or crisp potato chips brings in more textures for a truly satisfying lunch.
Creative Ways to Present
Go beyond the basics! Scoop individual portions onto toasted baguette slices for party-ready appetizers, or pack into lettuce wraps for a low-carb twist. You could even fill halved avocados or hollowed-out tomatoes with Best Egg Salad for a show-stopping brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
The Best Egg Salad keeps beautifully in the fridge. Store leftovers in an airtight container for up to 3 days. A gentle stir before serving will restore its creamy texture and freshly blended flavor.
Freezing
While it’s tempting to freeze portions for later, egg salad is best enjoyed fresh. Freezing can alter the texture, making the eggs watery and the mayo grainy—so stick to refrigeration whenever possible.
Reheating
Egg salad is meant to be served cold or at room temperature for the best taste and mouthfeel. If it’s a bit too cold straight from the fridge, let it sit out for a few minutes before spooning onto bread or greens. No actual heating required!
FAQs
Can I make Best Egg Salad ahead of time?
Absolutely! In fact, making it a few hours in advance gives the flavors time to meld. Just store it well covered in the fridge until you’re ready to enjoy.
What’s the secret to creamy Best Egg Salad?
The key is not overcooking the eggs and using high-quality mayonnaise. Chilling the salad and gently folding the ingredients together also help keep it irresistibly creamy.
How can I make Best Egg Salad healthier?
For a lighter version, substitute half (or all) of the mayonnaise with plain Greek yogurt. You’ll get the same creaminess with fewer calories and a slight tangy boost.
Can I add extra ingredients to Best Egg Salad?
Absolutely—try mixing in chopped pickles, a dash of hot sauce, fresh dill, or even diced red onion for a flavor twist. The Best Egg Salad is wonderfully adaptable to your tastebuds.
Is Best Egg Salad gluten-free?
Yes, the salad itself is naturally gluten-free! Just be sure to serve it with gluten-free bread or crackers if that’s a requirement for you or your guests.
Final Thoughts
The Best Egg Salad is about celebrating the classics while making them your own. Simple, creamy, bright, and totally satisfying, it’s a recipe you’ll love sharing at picnics, brunches, or a casual weekday lunch. Try it soon—you’ll see why it’s a favorite across generations!
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Best Egg Salad Recipe
- Total Time: 22 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This Best Egg Salad recipe is a classic and creamy dish perfect for a quick and satisfying lunch. Made with simple ingredients like eggs, mayonnaise, and fresh herbs, this egg salad is versatile and delicious.
Ingredients
Egg Salad:
- 8 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh chives or green onions
- 1 tablespoon finely chopped celery (optional)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil Eggs: Place the eggs in a saucepan, cover with water, bring to a boil, then let sit for 10–12 minutes. Cool in an ice bath, peel, and chop.
- Prepare Salad: In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, chives, and celery. Add chopped eggs and gently stir. Season with salt and pepper.
- Chill: Refrigerate for at least 30 minutes. Serve on toast, in a sandwich, or over greens. Garnish with paprika if desired.
Notes
- For a lighter version, substitute half the mayo with plain Greek yogurt.
- Add chopped pickles or a dash of hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
