Egg Salad Recipe

If you’re searching for the ultimate quick lunch with both comfort and freshness, Egg Salad is a classic winner you’ll make again and again. Creamy, tangy, and flecked with herbs, it combines soft-boiled eggs, a hint of onion, and just the right amount of zing for a dish that feels both nostalgic and new. Whether you pile it on toast, tuck it into sandwiches, or spoon it over crisp greens, Egg Salad is the reliable, crowd-pleasing staple you never get tired of eating.

this Recipe

Ingredients You’ll Need

You only need a handful of basics for Egg Salad, but each one brings something important to the table—the eggs provide rich protein and that iconic texture, the mayo adds creaminess, and the herbs and lemon brighten it up. Here’s what you’ll want to gather:

• 6 large eggs, hard-boiled and peeled: The foundation of the salad. Hard boiling ensures the perfect tender bite every single time.
• ¼ cup mayonnaise: This is where the luscious, creamy texture comes from—it holds everything together.
• 1 teaspoon Dijon mustard: Just a touch adds gentle heat and a sharp tangy note that wakes up the flavors.
• 1 teaspoon lemon juice: Brings a light, fresh acidity that brightens up the whole bowl.
• 1 tablespoon finely chopped red onion: Adds a subtle crunch and sweet-sharp flavor for depth and color.
• 1 tablespoon chopped fresh chives or parsley: Toss in fresh herbs for pops of green and a vivid, garden-fresh finish.
• Salt and black pepper to taste: Essential for bringing all the flavors into balance—taste and adjust as you like.
• Optional paprika or lettuce for serving: Paprika offers a vibrant sprinkle of color and lettuce adds crisp, refreshing contrast.

How to Make Egg Salad

Step 1: Hard-Boil the Eggs

Begin by boiling your eggs to perfection. Place the eggs in a saucepan, cover with an inch of water, and bring to a gentle boil over medium heat. Once boiling, turn off the heat, cover, and let the eggs sit for about 10 minutes. When time’s up, transfer them immediately to a bowl of ice water—this stops the cooking and makes peeling much easier. Peel the eggs once they’re cool enough to handle.

Step 2: Chop the Eggs

Roughly chop the hard-boiled eggs into bite-sized pieces. If you like a chunkier Egg Salad, keep the pieces a bit larger. For a smoother, more unified spread, chop them finer. Transfer the chopped eggs to a mixing bowl.

Step 3: Mix the Dressing

In that same bowl, add your mayonnaise, Dijon mustard, and lemon juice. These will mingle together to form a creamy, tangy dressing that’s the soul of any good Egg Salad. Don’t skip the fresh squeeze of lemon—it makes all the difference!

Step 4: Add Onion and Fresh Herbs

Sprinkle in the finely chopped red onion and either chives or parsley. These bits of freshness and color keep the salad lively and irresistibly tasty. Stir to distribute everything evenly without mashing up the eggs too much.

Step 5: Season and Chill

Season everything with salt and freshly ground black pepper. Give it a taste and adjust as you see fit—Egg Salad loves a little assertiveness. For best flavor, cover the bowl and chill in the refrigerator for at least 15 minutes to let the flavors meld.

How to Serve Egg Salad

Garnishes

For a finishing touch, sprinkle a dash of paprika over your Egg Salad or top with extra chopped herbs. If you’re tucking it into a sandwich, lining your bread with crisp lettuce leaves adds crunch and keeps things fresh.

Side Dishes

Balance this creamy salad with some refreshing sides. Try crunchy pickles, wedges of juicy tomato, crispy potato chips, or a handful of grapes. Egg Salad pairs beautifully with most light, bright flavors—get creative!

Creative Ways to Present

Egg Salad isn’t just for sandwiches! Spoon it into lettuce cups for a low-carb snack, mound it over avocado halves for a satisfying lunch, or serve mini scoops on rye crackers for an easy appetizer. It’s also fantastic dolloped onto a salad for protein or tucked into wraps with fresh veggies.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Egg Salad in an airtight container in the refrigerator. It tastes just as good, if not better, the next day when the flavors have really come together. Enjoy within 3 days for the best taste and texture.

Freezing

Egg Salad does not freeze well. The creamy dressing tends to separate and the eggs become watery and rubbery after thawing. If you’re looking to prep in advance, stick to refrigeration only.

Reheating

There’s no need to reheat Egg Salad! It’s meant to be eaten chilled or at cool room temperature. Simply stir it before serving in case any dressing has separated.

FAQs

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt makes a lighter, tangy substitute for some or all of the mayo and is perfect if you want to cut down on calories while keeping the salad creamy and flavorful.

How do I keep Egg Salad from getting watery?

Make sure your eggs are well-drained before chopping and only add as much mayo and lemon juice as you need. If your salad does get watery after sitting, just give it a quick stir before serving.

What’s the best bread for Egg Salad sandwiches?

Soft sandwich bread, sturdy sourdough, or a hearty grain loaf all work beautifully for Egg Salad sandwiches. Toasting the bread adds a welcome crunch and helps prevent sogginess.

Can I add other ingredients to Egg Salad?

Definitely! Chopped celery, pickles, dill, or a sprinkle of curry powder are all fantastic additions. Don’t be afraid to make this Egg Salad your own by experimenting with flavors you love.

Is Egg Salad healthy?

Egg Salad is rich in protein and nutrients from the eggs and herbs. To lighten it up, use less mayonnaise or substitute with Greek yogurt, and fill out your plate with plenty of fresh veggies or whole grains.

Final Thoughts

I can’t recommend Egg Salad enough for both its simplicity and versatility—it’s a timeless favorite that never disappoints. Whether you’re a lunchbox planner or spontaneous snacker, try this version and revel in the little joys of creamy, herby goodness!

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