This egg salad is packed with flavor! Egg salad 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!
Tips
- Chop or mash the eggs evenly to ensure a uniform texture. You can roughly chop for a chunky salad or finely chop or mash them for a smoother consistency, depending on your preference.
- Eggs that are closer to their “best by” date are generally easier to peel. Another way to make easy-peel eggs is the Instant Pot. Set the pressure to high, cook for 3 minutes, let the pressure come down naturally for 4 minutes, then do a quick release and put them in ice water.
- Chill the salad for 30 minutes to an hour before serving. This allows the flavors to meld and enhances the overall taste.
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.
Delicious Egg Salad
Make your lunchtime more exciting with this flavorful egg salad. Customize it with your favorite additions and enjoy it in a wrap, sandwich, or salad!
- Prep Time: 10 minutes
- Cool Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Lunch, Eggs
- Method: Boil, Mash
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- 3 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 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.
