Egg Salad Recipe

Egg Salad is the kind of timeless comfort food that somehow makes even the simplest lunch feel memorable. Creamy, tangy, and full of bright flavors from fresh herbs and a gentle kiss of Dijon, this dish is endlessly versatile—serve it in a sandwich, spread it on crackers, or enjoy straight from the bowl. I’m thrilled to show you how to make your new favorite Egg Salad, a recipe that’s both devilishly easy and way more exciting than anything from the deli case.

this Recipe

Ingredients You’ll Need

Egg Salad shines with just a handful of kitchen staples, each playing a starring role in the final taste and texture. Every ingredient is chosen for its unique contribution to flavor, creaminess, freshness, or that essential pop of color.

• Eggs: The absolute heart and soul of Egg Salad—use fresh, large eggs for perfect texture and flavor.
• Mayonnaise: Brings velvety creaminess, binding everything together for that irresistible scooping texture.
• Dijon mustard: Adds a gentle kick and subtle tang to wake up the palate without overpowering the delicate eggs.
• Red onion: Provides a little crunch and gentle bite, balancing the creamy elements with a bit of zing.
• Fresh chives or parsley: A bright, fresh herbal note that makes every bite of Egg Salad pop.
• Lemon juice: Just a splash lifts everything, bringing sparkle and lightness to the mix.
• Salt and pepper: Essential for seasoning—taste and season incrementally for the best results.
• Optional paprika: Perfect for a dusting of color and a soft hint of smokiness right before serving.

How to Make Egg Salad

Step 1: Boil the Eggs

Place your six large eggs in a saucepan and cover them with cold water. Bring the water to just a boil over medium-high heat. As soon as it boils, pop a lid on, take the pan off the heat, and let it stand for 10 to 12 minutes. This hands-off trick guarantees perfectly cooked eggs every time—creamy yolks without any green ring!

Step 2: Cool and Peel

Drain the hot water and immediately transfer eggs to an ice bath. This icy plunge stops them from cooking further and makes peeling so easy. After they’re cool to the touch, gently tap and peel—it’s oddly satisfying, isn’t it?

Step 3: Chop the Eggs

Once peeled, give your eggs a good chop. You can go for coarse chunks for a rustic egg salad or finely dice them for a smoother texture. If you’re after an extra-creamy salad, try mashing a couple of the yolks before mixing everything together.

Step 4: Mix the Dressing

In a medium bowl, combine the mayonnaise, Dijon mustard, chopped red onion, fresh chives or parsley, lemon juice, and season with salt and pepper. Give it all a good stir until everything’s evenly incorporated—this is the flavor-packed base that will make your Egg Salad truly shine.

Step 5: Fold Everything Together

Gently fold the chopped eggs into the dressing. Take care not to mash them too much unless you love a super-creamy consistency. Cover and chill the salad in the fridge for about 15 minutes; this little rest lets the flavors meld together beautifully.

How to Serve Egg Salad

Garnishes

Finish your Egg Salad with a sprinkle of smoked or sweet paprika for a pop of color and a hint of smoky depth. Here’s your chance to get extra fancy: a few extra chives snipped over the top, or a scatter of microgreens, make it look restaurant-worthy in seconds.

Side Dishes

Egg Salad pairs wonderfully with crunchy accompaniments like fresh vegetable sticks, kettle chips, or snappy pickles. A crisp green salad or a bowl of fresh seasonal fruit creates a refreshing balance and can transform a humble lunch into a full, satisfying meal.

Creative Ways to Present

If you’re feeling playful, spoon your Egg Salad onto toasted sourdough, stuff it into buttery croissants, or wrap it up in big romaine leaves for a gluten-free twist. Try it as a topping for crackers at your next picnic, or even as a filling in tiny tea sandwiches for a brunch platter that wows.

Make Ahead and Storage

Storing Leftovers

Leftover Egg Salad holds its own in the fridge for up to three days when kept in a sealed container. If the mixture seems a bit dry after chilling, just stir in a touch more mayo to revive its creaminess. Always use clean utensils to avoid contamination and keep each bite fresh and flavorful.

Freezing

Egg Salad doesn’t fare well in the freezer; the eggs and mayonnaise will separate and become watery when thawed. It’s much better enjoyed fresh from the fridge, so whip up just enough for the week and savor every bite while it’s at its best.

Reheating

Since Egg Salad is meant to be served chilled or at room temperature, reheating isn’t recommended. In fact, a quick rest at room temperature (no more than 30 minutes) brings out the flavors before serving. If you love it extra cold, keep it in the fridge until the last minute.

FAQs

Can I make Egg Salad ahead of time?

Absolutely! In fact, Egg Salad tastes even better after a few hours in the fridge as the flavors have time to develop and meld. Make it the night before for a quick and easy lunch the next day.

What’s the best bread for Egg Salad sandwiches?

Creamy Egg Salad works beautifully on sturdy breads like toasted sourdough, multi-grain, or brioche. For a lighter option, try whole wheat pita or leafy romaine lettuce for wraps.

How can I make my Egg Salad even creamier?

For a truly luxurious mouthfeel, mash one or two of the cooked yolks thoroughly and mix them into the mayo base before adding the chopped eggs. You can also add a little more mayonnaise if desired.

Can I add other mix-ins?

Yes! Try chopped celery for added crunch, a spoonful of pickle relish or capers for tang, or even some chopped bacon for smokiness. Egg Salad is wonderfully adaptable to whatever you have on hand.

What makes my Egg Salad watery?

Too much moisture from add-ins like onions or herbs can sometimes make the salad watery. Patting dry any freshly washed ingredients and using full-fat mayonnaise helps keep everything perfectly creamy.

Final Thoughts

If you haven’t made Egg Salad in a while, let this be your invitation to rediscover just how delightful it can be. Each spoonful is a little taste of cozy, classic comfort, and I hope you’ll be inspired to put your own twist on this beloved recipe soon!

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