Is there anything better than creamy egg salad stuffed between two fluffy slices of bread?
This classic egg salad recipe is simple and easy, with a few twists for added flavor.
In addition to sandwiches, you can serve it on top of salads or just enjoy it straight out of the bowl!
Why You’ll Love This Egg Salad Recipe
- It’s easy to make. All you need is eggs, mayo, and seasonings.
- It’s versatile. Think of this recipe as a blank canvas for your culinary masterpiece. Adding seasoned mayo, pesto, or even pickles is a great way to make it your own.
- It’s great for meal prep. It’s the perfect make-head meal since it stores well in the fridge. Whip up a big batch to keep in the fridge.
Ingredients
Here’s what you need for this easy egg salad:
- Eggs – The trick to egg salad is to hard boil them to perfection.
- Mayonnaise – Whatever brand you keep in the fridge for burgers or sandwiches will work great in this recipe.
- Dijon Mustard – Adding Dijon mustard is your secret weapon for flavor. It delivers tangy and spicy flavor notes that pair well with creamy mayo and eggs.
- Red onion – Onions add a delicious crunch and peppery flavor to egg salad.
- Green onions or chives – They add a pop of color and a delicious bite of earthy flavors.
- Salt and pepper – All this recipe needs is a little salt and pepper to draw out the flavor from the eggs and veggies.
- Garnishes – Simple garnishes jazz up the presentation and add even more flavor. I like to add paprika, fresh dill, or parsley.
How to Make Egg Salad
Once you master the timeless art of hard-boiled eggs, the rest is a cakewalk. Check out how easily this classic egg salad recipe comes together.
1. Boil the eggs. Place eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil, cover the pan, and remove it from the heat. Let them cool for about 9-12 minutes.
2. Let the eggs cool. Before peeling, transfer the eggs to an ice bath and let them sit for about 5 minutes. Then, peel and chop them into small pieces.
3. Combine all ingredients. Add the eggs, mayo, mustard, green and red onions, and seasoning to a bowl. Gently mix until everything is well combined.
4. Serve. Serve immediately, or allow it to chill in the fridge for 1 hour.
Recipe Tips and Variations
I’ve gathered a few tips and tasty variations to ensure your egg salad is ready for meal prep!
- Room temperature is key. If your eggs are cold, they’ll crack under the heat. Set the eggs out for at least 30 minutes.
- Don’t overmix! The best egg salad has texture. Mix gently until everything combines, and then put the spoon down!
- Give ’em an ice bath. The ice bath cools the eggs so they’re easier to handle and peel, and it halts the cooking process.
- Don’t be stingy with the mayo. If your salad is a little on the dry side, don’t be afraid to add more mayo. You can also use Greek yogurt to cut down the calories.
- Spice it up! Feel free to add all the spices and seasoning that you love. I love adding cayenne pepper to give it a kick. This egg salad is a blank canvas for all your tasty additions.
Ways to Serve Egg Salad
Here are some of the best ways to serve egg salad:
- Straight up – Eat it straight out of the bowl for a protein-packed snack! It’s great for low-carb lovers.
- Stuffed between two slices of bread – You can’t go wrong with a classic egg salad sandwich.
- In a salad – Try a scoop of this egg salad over a bowl of crispy lettuce. It’s crispy, crunchy, protein-rich, and so satisfying.
How to Store
Here’s everything you need to know about storing leftover egg salad:
- To Store: Place the prepared salad in an air-tight container and pop it in the fridge. It will stay fresh for up to 5 days.
- To Freeze: Egg salad isn’t a great candidate for freezing. While it won’t spoil in the freezer, the eggs become tough and rubbery once thawed.
More Easy Egg Recipes
Million Dollar Deviled Eggs
Traditional Scotch Eggs
Gordon Ramsay Scrambled Eggs
Red Potato Salad
Quiche Muffins
Classic Egg Salad Recipe for Sandwiches and More
4
servings10
15
minutesThis classic egg salad never goes out of style! The blend of eggs, mayo, Dijon mustard, and onion is creamy, filling, and delicious!
Ingredients
8 large eggs, in the shell
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup red onion, finely chopped
2 tablespoons green onions or chives, finely chopped
Salt and pepper to taste
Paprika for garnish, optional
Fresh dill or parsley for garnish, optional
Instructions
- Place the eggs in a single layer in a saucepan and cover them with enough water so there’s about 1 inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove from the heat. Let it stand covered for 9-12 minutes, depending on your preference for yolk firmness.
- Then, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This stops the cooking process and makes peeling easier.
- Once cooled, peel the eggs and chop them into small pieces, or use an egg slicer for even pieces.
- Add the chopped eggs, mayonnaise, mustard, green onions, and red onions to a medium bowl. Stir everything together until well mixed. Season with salt and pepper to taste.
- The egg salad can be served immediately or refrigerated for 1 hour to allow the flavors to meld. Serve on toasted bread for a sandwich, on a bed of greens, or enjoy it by itself. Garnish with paprika, fresh dill, or parsley if desired.
Notes
- Add extras like 1/4 cup finely chopped celery or pickles for crunch. Or add 1/4 teaspoon Worcestershire for a bit of richness.
- You can substitute mayonnaise for Miracle Whip and yellow mustard for Dijon.
- For creamier egg salad, mash the yolks with a fork before adding the whites.
- Experiment with different herbs like tarragon or thyme for a unique twist.
