Egg Salad

Simple, creamy, and full of classic comfort, Egg Salad is one of those timeless dishes that feels like home with every bite. Whether you spoon it onto toast, sandwich it between slices of bread, or serve it in lettuce cups, it’s an easy favorite that never goes out of style. And the best part? It comes together in minutes.

Behind the Recipe

This recipe takes me back to weekend lunches at home—boiled eggs cooling on the windowsill while the kitchen filled with the cozy aroma of toasted bread. Over the years, I’ve tried countless versions, but I always come back to this one. It’s creamy but not heavy, tangy with a little crunch, and endlessly adaptable. Whether you’re cooking for one or making a big batch for the week, this egg salad hits every time.

Recipe Origin or Trivia

Egg salad has been around for well over a century and likely gained popularity in the early 1900s as an affordable, protein-rich lunch. Its simplicity is its charm—boiled eggs, mayo, and a few mix-ins. Over time, regional twists and personal touches have kept it alive and well in lunchboxes, picnics, and cafés around the world. It’s also a fantastic way to use up leftover hard-boiled eggs after Easter or brunch.

Why You’ll Love Egg Salad

This classic dish checks all the right boxes:

Quick & Easy: Comes together in under 15 minutes.

Budget-Friendly: Just a few ingredients you probably already have.

Meal-Prep Ready: Stays fresh in the fridge for several days.

Versatile: Serve it on toast, in a sandwich, or as a low-carb wrap.

Customizable: Add pickles, herbs, mustard, or spices—make it yours.

Great for Leftovers: A perfect use for hard-boiled eggs.

Chef’s Pro Tips for Perfect Results

Here’s how to take your egg salad from good to unforgettable:

1. Don’t overboil your eggs—they should be just cooked for the best texture.
2. Cool eggs completely before chopping to avoid a mushy salad.
3. Use a fork or pastry cutter for a perfectly rustic egg texture.
4. Add acid like mustard or vinegar to balance the creaminess.
5. Chill before serving to let the flavors meld together.

Kitchen Tools You’ll Need

Just the basics to get this creamy classic on the table:

Saucepan: To boil your eggs.

Mixing Bowl: For combining the ingredients.

Knife & Cutting Board: For chopping eggs and onions.

Fork or Pastry Cutter: To mash the eggs.

Spoon or Spatula: To mix everything up smoothly.

Ingredients in Egg Salad

This version is creamy, slightly tangy, and perfectly seasoned. Here’s what you’ll need:

• 6 large Hard-Boiled Eggs, chopped – Soft yet firm texture with rich yolks.
• 1/4 cup Mayonnaise – Creamy base that brings it all together.
• 1 teaspoon Dijon Mustard – Adds tang and depth.
• 1 tablespoon Red Onion, finely chopped – For a sharp crunch and bite.
• 1 tablespoon Fresh Chives or Parsley, chopped – Bright herbal notes.
• 1/4 teaspoon Garlic Powder – Subtle background flavor.
• Salt and Black Pepper, to taste – Essential seasonings.

Ingredient Substitutions

Make it your own with these flexible swaps:

Mayonnaise: Use Greek yogurt or avocado mayo for a lighter option.

Red Onion: Swap with shallots, scallions, or sweet onion.

Dijon Mustard: Try yellow mustard or spicy brown mustard.

Herbs: Dill, tarragon, or basil all work beautifully.

Garlic Powder: Minced fresh garlic for a bolder flavor.

Ingredient Spotlight

Eggs: The star of the show. Cook them just right—no green rings or rubbery whites—for a tender and flavorful salad base.

Dijon Mustard: Just a teaspoon adds the perfect zip that cuts through the richness without overpowering.

Instructions for Making Egg Salad

And now, let’s dive into how you’ll bring this creamy classic together:

1. Preheat Your Equipment:
   No oven here, just get your saucepan ready for boiling.
2. Combine Ingredients:
   Hard boil eggs by simmering them for 10–12 minutes. Cool completely, peel, and chop.
3. Prepare Your Cooking Vessel:
   Place chopped eggs in a mixing bowl with mayo, mustard, red onion, herbs, garlic powder, salt, and pepper.
4. Assemble the Dish:
   Use a fork or spoon to gently mix everything until just combined. Don’t overmix—you want some texture.
5. Cook to Perfection:
   No further cooking, but let it chill in the fridge for 15–30 minutes to enhance the flavor.
6. Finishing Touches:
   Garnish with extra herbs, a sprinkle of paprika, or microgreens for color.
7. Serve and Enjoy:
   Scoop onto toast, pile it into a sandwich, or stuff into lettuce cups.

Texture & Flavor Secrets

The texture should be soft but chunky, not mushy. You’ll get creamy richness from the mayo, slight tang from the mustard, and that wonderful contrast of crunchy onion and fresh herbs. Seasoning makes all the difference—don’t skip the salt and pepper.

Cooking Tips & Tricks

Want next-level egg salad?

• Use slightly warm eggs for easier peeling.
• Add a touch of lemon juice for brightness.
• Include a spoonful of pickle relish or chopped dill pickles for zing.

What to Avoid

Keep your egg salad in top shape by skipping these:

• Don’t use hot eggs—cool them first to avoid watery salad.
• Avoid too much mayo—it can overpower the eggs.
• Don’t overmix—keep some nice chunks for texture.

Nutrition Facts

Servings: 3–4
Calories per serving: 250
Note: Based on standard ingredients.

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

Egg salad is great for meal prep. Store it in an airtight container in the fridge for up to 3 days. Stir before serving, and don’t leave it out at room temperature for too long.

How to Serve Egg Salad

• On toasted sourdough or rye bread.
• In sandwiches with lettuce and tomato.
• Scooped into butter lettuce or romaine leaves.
• On crackers or in pita pockets.
• As a dip with veggies.

Creative Leftover Transformations

• Stuff it into avocados for a low-carb lunch.
• Wrap it in tortillas with greens for a quick wrap.
• Top baked potatoes with a dollop for a protein-rich twist.

Additional Tips

• Chop eggs small for a smoother texture, larger for a chunkier style.
• Spice it up with cayenne or sriracha.
• Add a chopped boiled potato for a mashup of egg and potato salad.

Make It a Showstopper

Serve it in a crisp lettuce bowl or a hollowed-out tomato for presentation. Add a sprinkle of paprika, microgreens, or crushed black pepper to finish. Rustic toast on the side makes it even more appealing.

Variations to Try

• Avocado Egg Salad: Mix in mashed avocado instead of mayo.
• Curried Egg Salad: Add curry powder and raisins for a twist.
• Bacon & Egg Salad: Crumble crispy bacon into the mix.
• Spicy Sriracha Egg Salad: Add a few dashes of sriracha or chili flakes.

FAQ’s

Q1: Can I use store-bought boiled eggs?

A1: Yes! They work great and save time.

Q2: How long can egg salad sit out?

A2: No more than 2 hours—keep it chilled.

Q3: Is egg salad keto-friendly?

A3: Yes, it’s low in carbs and high in protein.

Q4: Can I freeze egg salad?

A4: It’s not recommended—it can become watery and lose texture.

Q5: Can I make it dairy-free?

A5: It already is, just be sure to use dairy-free mayo if needed.

Q6: What’s the best bread to serve with it?

A6: Sourdough, rye, croissants, or toasted sandwich bread are all great.

Q7: Can I make it spicy?

A7: Yes! Add chili flakes, jalapeños, or hot sauce.

Q8: Can I add other proteins?

A8: Sure! Chopped chicken or tuna mixes in well for variety.

Q9: How many eggs per person?

A9: Usually 1½ to 2 eggs per serving.

Q10: Can I prep the eggs ahead?

A10: Absolutely—boil and refrigerate them up to a week in advance.

Conclusion

Egg Salad proves that simple can be spectacular. With just a few ingredients and a quick mix, you’ve got a creamy, satisfying dish that’s as good in a sandwich as it is on a spoon. It’s one of those recipes that’s easy to love, easy to make, and always hits the spot.

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