Egg Salad is a classic comfort food that turns humble ingredients into something truly special—creamy, savory, and endlessly customizable. Whether you’re after a quick lunch, the perfect picnic sandwich, or an easy brunch staple, this dish delivers balanced flavors and a satisfyingly rich texture. The secret lies in combining perfectly cooked eggs with just the right mix of creamy mayo, tangy mustard, and fresh herbs. If you’ve never tried making Egg Salad from scratch, you’re in for a treat: it’s incredibly simple, and every bite feels like a spoonful of nostalgia with a modern twist.
Ingredients You’ll Need
Egg Salad keeps things beautifully uncomplicated, but each ingredient is carefully chosen to contribute to the overall flavor, creamy texture, and vibrant color. Here’s what you’ll need—plus a few handy tips to help your salad shine every time.
- Eggs: Use large eggs for a heartier, richer salad. Carefully boiling and cooling them ensures firm yet tender whites and silky yolks.
- Mayonnaise: Classic mayo creates a creamy base—add a little more or less to adjust the salad’s texture to your liking.
- Dijon Mustard: This adds a punch of tangy complexity and depth that keeps each bite interesting.
- Yellow Mustard: Traditional yellow mustard provides classic Egg Salad flavor and brings a gentle zing and golden hue.
- Fresh Chives: Chives offer a subtle, oniony note and a pop of green color for visual and flavor contrast.
- Celery (optional): For those who love a bit of crunch, finely chopped celery adds a refreshing bite.
- Lemon Juice (optional): A squeeze of lemon brightens the flavors and lightens up the richness.
- Salt and Black Pepper: Season to taste—the classics that bring every ingredient together in harmony.
- Paprika (optional): A finishing sprinkle adds smoky flavor and a burst of color on top.
How to Make Egg Salad
Step 1: Boil and Cool the Eggs
Start by placing the eggs in a medium saucepan and cover them with cold water, which helps them cook evenly. Bring the water to a gentle boil over medium-high heat. Once it reaches a boil, quickly cover the pot and remove it from the heat. Let the eggs sit undisturbed in the hot water for 10 to 12 minutes—this method results in beautifully cooked whites and creamy yolks without any grayness. When time’s up, drain the hot water and transfer the eggs to an ice bath (simply a bowl filled with cold water and ice). The ice bath stops the cooking process and makes peeling a breeze.
Step 2: Peel and Chop the Eggs
Once the eggs are cool to the touch, gently tap each egg on the countertop and peel away the shells. If you get a little stuck, run them under cold water to loosen things up. With all eggs peeled, chop them into small, bite-sized pieces, keeping them a little chunky for satisfying texture. Don’t worry about perfect uniformity—rustic is the goal!
Step 3: Mix the Base Ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, finely chopped chives, and celery if you’re using it. If you prefer a slightly tangier Egg Salad, now’s the time to add that splash of fresh lemon juice. This creamy, tangy mixture is going to wrap every bit of egg in delicious flavor.
Step 4: Combine & Season
Gently add the chopped eggs to your bowl of dressing and fold everything together with a spatula. Be gentle—overmixing can turn the salad mushy. Once everything is evenly coated, taste and season with salt and pepper. Remember, eggs love salt! For a pop of color and a subtle smoky note, give the top a light dusting of paprika just before serving.
Step 5: Chill or Serve
You can dig in right away, but Egg Salad is even better after a brief chill in the refrigerator. Letting it rest for at least 30 minutes allows the flavors to meld beautifully. When you’re ready, serve it up however you like—on bread, tucked into a croissant, or even spooned into crisp lettuce leaves for a lighter touch.
How to Serve Egg Salad
Garnishes
The right garnish can elevate your Egg Salad from simple to stunning. Sprinkle with fresh chives or a dusting of paprika for a classic touch. For extra color and crunch, try sliced radishes, microgreens, or finely chopped parsley. These finishing touches don’t just look pretty—they add fresh flavor that pairs perfectly with the creamy salad.
Side Dishes
Egg Salad is supremely satisfying on its own, but it’s also a fantastic centerpiece for a larger meal. Serve it alongside crisp kettle chips or a handful of pretzels for irresistible crunch. Pair with a light, leafy green salad or a bowl of tomato soup for a comforting lunch or dinner. Even sliced pickles and some juicy, sliced tomatoes make for simple yet tasty sides.
Creative Ways to Present
There’s no limit to how you can enjoy Egg Salad! Go classic with soft sandwich bread, or load it onto a flaky croissant for pure indulgence. For a lighter option, spoon it into lettuce wraps or hollowed-out tomatoes for an elegant appetizer. Turn it into a loaded baked potato topping, fill mini phyllo cups for bite-sized hors d’oeuvres, or even top avocado toast with a generous scoop for an extra-savory breakfast.
Make Ahead and Storage
Storing Leftovers
Keep leftover Egg Salad fresh by transferring it to an airtight container and storing it in the refrigerator. It will stay delicious for up to 3 days. Give it a gentle stir before serving, as some separation can occur. Remember, freshness is key—after 3 days, it’s best to start a fresh batch!
Freezing
Egg Salad isn’t a dish that freezes well—mayonnaise and eggs can both change texture and become watery or grainy after thawing. For the best flavor and texture, always enjoy Egg Salad fresh from the fridge within a few days of making it.
Reheating
Since Egg Salad is best served cold or at room temperature, reheating isn’t necessary. If you prefer it just slightly chilled, let it sit out for 10 minutes before digging in. Just avoid microwaving, as this can make the mixture oily and compromise the flavor.
FAQs
How can I make Egg Salad ahead of time for a party?
Prepare the Egg Salad a day in advance and store it in the refrigerator in a tightly sealed container. To keep it tasting ultra-fresh, add more fresh chives and an extra sprinkle of paprika just before serving. Assemble sandwiches, wraps, or appetizers shortly before guests arrive to keep bread or lettuce crisp.
What’s the best way to get easy-peel eggs for Egg Salad?
After boiling, transferring eggs straight into an ice bath is the top trick for easy peeling. Give them at least 5 minutes to cool—this shocks the shells and makes them slip right off. Using eggs that are a few days old also helps!
Can I make Egg Salad without mayonnaise?
Absolutely! You can substitute Greek yogurt, mashed avocado, or even a hummus-based dressing for the mayo. These alternatives keep the Egg Salad creamy but add their own unique flavor. Just watch your seasoning, as these swaps may require a little extra salt or lemon juice.
How do I keep my Egg Salad from getting watery?
If your Egg Salad looks watery, make sure your eggs are fully cooled and dried before chopping, and don’t skip draining chopped celery if you use it. Mixing right before serving and using a thick, high-quality mayo helps maintain a perfectly creamy texture.
Can I add extra flavors or mix-ins?
Definitely! Many people love adding chopped pickles, relish, capers, fresh dill, or even a little hot sauce for heat. Feel free to experiment—Egg Salad is extremely adaptable, so you can make it your own with whatever you have on hand.
Final Thoughts
There’s just something so satisfying about a homemade Egg Salad—it’s quick, customizable, and bursting with comforting flavors. Whether you keep it classic or give it your own twist, I hope you’ll try making this recipe and discover just how easy and delicious it can be!
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Egg Salad Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This classic Egg Salad recipe is creamy, flavorful, and perfect for sandwiches, wraps, or lettuce cups. Made with hard-boiled eggs, mayonnaise, and a hint of mustard, it’s a simple and satisfying dish that’s ideal for a quick lunch or picnic.
Ingredients
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped celery (optional)
- 1 teaspoon fresh lemon juice (optional)
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a medium saucepan, cover with cold water, bring to a boil, then let sit for 10-12 minutes. Peel, chop into small pieces.
- Mix Ingredients: In a bowl, combine eggs, mayonnaise, mustards, chives, celery, and lemon juice if using. Stir gently to mix well.
- Season and Serve: Add salt and pepper to taste. Serve on bread, toast, croissants, lettuce wraps, or refrigerate for later. Garnish with paprika.
Notes
- For extra flavor, consider adding relish or pickle juice.
- Adjust mayonnaise for desired consistency.
- This egg salad can be kept in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 280mg
