Delicious Egg Salad
Discover the versatility of egg salad! From sandwiches to salads, this recipe offers a creamy texture, crunch, and a burst of flavor!
Egg salad is one of those classic recipes that never goes out of style. With its creamy texture, satisfying richness, and bright flavor, it’s a go-to option for easy lunches, picnics, or light dinners. It makes fabulous sandwiches, and it’s also excellent served as a luncheon salad on spring greens. Serve it as a filling between sliced toasted bread, in pita pockets, wraps, croissants, split biscuits, brioche buns, or lettuce leaves. Try it on these bacon and chive biscuits!
The creamy mayonnaise dressing is flavored with some mustard and a bit of lemon juice, and the salad gets crunch from finely chopped celery and red onion. Feel free to customize it with your favorite additions!
Why You’ll Love It
Easy and quick. A straightforward recipe that comes together in minutes with just a few basic ingredients.
Great texture and flavor. Creamy eggs paired with crisp celery and zesty onion make every bite interesting.
Incredibly versatile. Enjoy it as a sandwich, salad, or wrap—perfect for meal prep or last-minute lunches.
Ingredient Notes
- Eggs: Hard-boiled eggs are the star—chop or mash to your preferred consistency. Older eggs peel more easily.
- Celery: Adds a crunchy contrast to the creamy base.
- Red onion: Finely chopped for a sharp bite and color.
- Mayonnaise: The base of the dressing; full-fat mayo gives the richest flavor.
- Lemon juice: Adds brightness and balances the richness.
- Dijon mustard: Provides tang and depth. Yellow mustard is also fine for a milder flavor.
- Salt and pepper: Season to taste.
Steps to Make Egg Salad
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes, then cool in ice water for 5 minutes.
- Peel the cooled eggs and place them in a bowl. Chop or mash to your desired consistency.
- Add the chopped celery, red onion, mayonnaise, lemon juice, mustard, salt, and pepper. Mix well until the salad is evenly combined.
- Taste and adjust seasoning, adding more salt, pepper, or mayonnaise as needed.
- Chill the salad for at least 30 minutes for best flavor. Serve as sandwiches, in wraps, or over greens.
Tips for Perfect Egg Salad
- Use eggs that are several days old—they’re easier to peel than very fresh eggs.
- Instant Pot method: Cook on high pressure for 3 minutes, naturally release for 4 minutes, then quick release and ice bath.
- For chunkier salad, chop eggs coarsely; for smoother salad, mash or finely chop.
- Chilling the salad for 30 to 60 minutes helps meld the flavors.
Recipe Variations
- Curry: Add a dash of curry powder for a delightful curry flavor.
- Relish: Add 1 to 2 tablespoons of dill relish to the mayonnaise mixture and omit the lemon juice.
- Hot Sauce: Add a dash of hot sauce for a little heat and tanginess.
- Herbs: A tablespoon of chives, parsley, or dill can add color and complementary flavor.
- Paprika: Sprinkle the egg salad with paprika for a pop of color.
- Mayonnaise: Use a combination of mayonnaise and Greek yogurt or full-fat sour cream for a tangy dressing.
- Avocado: Mix in a tablespoon of mashed avocado for boost of creaminess.
Serving Suggestions
- Serve in sandwiches on toasted bread with lettuce for a classic lunch.
- Add to croissants, split biscuits, or brioche buns for a more indulgent meal.
- Spoon into pita pockets or wraps for an easy handheld option.
- Pile on top of salad greens or lettuce cups for a light, low-carb plate.
- Pair with soup or fruit for a balanced lunch.
How to Store Egg Salad
Refrigerate: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze: Freezing is not recommended, as the texture becomes watery and unpleasant when thawed.
Before serving: Stir well before serving, especially if it’s been chilled for more than a few hours.
Delicious Egg Salad
Ingredients
- 8 large eggs
- 3 tablespoons celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard, or yellow mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the Eggs: Put the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat, then cover with a lid and remove from the heat. Let stand for 12 minutes, then place in ice water and let them cool for 5 minutes.
- Prepare the Eggs: Peel the eggs and transfer them to a bowl. Chop or mash as desired.
- Finish the Dish: Add the celery, onion, mayonnaise, lemon juice, mustard, salt, and pepper; mix thoroughly until well blended. Taste and adjust seasonings with more salt if needed, or add more mayonnaise for a creamier texture.
- Serve: Serve the egg salad in sandwiches or mound it on lettuce leaves for a lighter luncheon salad.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
