Name: Egg Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 teaspoon yellow mustard; 1 teaspoon Dijon mustard (optional); 1 tablespoon finely chopped red onion or green onion; 1 tablespoon chopped fresh dill or parsley (optional); Salt and pepper to taste; Paprika for garnish (optional)

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If you’re searching for the ultimate quick lunch or perfect picnic companion, this Egg Salad Recipe is here to make your day. It’s creamy, zesty, and fresh all in one bite, with just a handful of ingredients and minimal fuss. Whether you’re piling it onto toasted bread, making a delicate tea sandwich, or simply scooping it up with crackers, you’re in for a treat that’s both comforting and bursting with flavor. Let’s dive in to discover why this classic is such a treasured favorite!

Ingredients You’ll Need

The beauty of this Egg Salad Recipe lies in its simplicity—each ingredient is carefully chosen to deliver the best flavor, creamy texture, and appealing color. These basics combine effortlessly for a result that tastes way fancier than its humble beginnings!

6 large eggs: The foundation of any great egg salad, deliver creaminess and protein in every bite.
1/4 cup mayonnaise: Brings luxurious richness, binding everything together for a classic mouthfeel.
1 teaspoon yellow mustard: Adds a punch of tangy brightness that wakes up the whole mixture.
1 teaspoon Dijon mustard (optional): For a deeper, slightly spicy bite; totally up to your taste buds!
1 tablespoon finely chopped red onion or green onion: Pops of crispness and mild sharpness to balance the creaminess.
1 tablespoon chopped fresh dill or parsley (optional): An aromatic herb kick, making everything taste garden-fresh.
Salt and pepper to taste: The essential duo that brings out every subtle note in this Egg Salad Recipe.
Paprika for garnish (optional): A sprinkle of color and just a hint of smokiness for a picture-perfect finish.

How to Make Egg Salad Recipe

Step 1: Perfectly Boil the Eggs

Place your eggs in a saucepan and cover them fully with cold water. Gradually bring the pot to a boil over medium-high heat—slow and steady to avoid cracked eggs! Once the water boils, cover the pot, remove it from the heat, and let those eggs sit undisturbed for 10 to 12 minutes. This resting time ensures yolks are perfectly set but never chalky.

Step 2: Ice Bath for Easy Peeling

Quickly transfer the hot eggs into an ice bath as soon as they’re done. Chilling will not only stop the cooking process, keeping the yolks vibrantly yellow, but it also makes peeling the shells a breeze. Let them cool completely—about 5 minutes works wonders!

Step 3: Peel and Chop the Eggs

Give each cooled egg a gentle tap all over, then peel with ease. Roughly chop them so you get a wonderful mix of small and slightly larger chunks; that variety of texture is key to a satisfying Egg Salad Recipe.

Step 4: Make the Dressing

Combine the mayonnaise, yellow mustard, and Dijon mustard (if using) in a mixing bowl. Add the finely chopped onion, fresh herbs, and a sprinkle of salt and pepper. Stir everything until smooth and creamy, tasting as you go to tailor the seasoning to your liking.

Step 5: Gently Fold Together

Add the chopped eggs to the bowl with the dressing. With a light hand, gently fold the mixture—you want to coat every morsel without smashing the eggs. Adjust salt and pepper if needed.

Step 6: Chill and Serve

For the best flavor, cover and chill your Egg Salad Recipe for at least 30 minutes if you have the time. Right before serving, sprinkle on paprika for an extra spark of color and subtle flavor.

How to Serve Egg Salad Recipe

Garnishes

Don’t underestimate the power of a good garnish! A sprinkle of paprika adds color and a bit of smoky depth, while fresh dill or parsley brightens every scoop visually and aromatically. Even a few extra chopped green onions on top make the egg salad pop.

Side Dishes

This Egg Salad Recipe teams beautifully with crisp green salads, tangy pickles, or a handful of kettle chips on the side. For a lunchbox favorite, pair it with baby carrots, celery sticks, or your favorite fresh fruit.

Creative Ways to Present

Try serving the salad in warm croissants, stuffed in buttery avocado halves, or spooned into lettuce cups for a light, gluten-free option. For a fun twist, make little tea sandwiches for a party or brunch! The Egg Salad Recipe also makes a fantastic dip for crackers or toasted baguette slices.

Make Ahead and Storage

Storing Leftovers

Transfer any remaining egg salad to an airtight container and refrigerate promptly. It stays fresh and tasty for up to 3 days, making it ideal for meal prep or easy lunches later in the week.

Freezing

Egg salad doesn’t freeze well, unfortunately—the creamy mayo-based dressing can separate, and eggs become rubbery after thawing. It’s best to enjoy this Egg Salad Recipe fresh from the fridge within a few days.

Reheating

Egg salad is best served chilled and doesn’t require reheating. If you prefer it less cold, just let your portion sit at room temperature for a few minutes before enjoying. Heating is not recommended, as it can affect both flavor and texture.

FAQs

Can I make this Egg Salad Recipe ahead of time?

Absolutely! You can prepare the full salad up to three days in advance. Store it in a sealed container in the fridge, and give it a stir before serving to ensure everything stays well mixed and creamy.

What can I use instead of mayonnaise for a lighter version?

Greek yogurt is a great substitute for half (or even all) of the mayo in this Egg Salad Recipe. You’ll get that creamy texture with less fat and a pleasant tanginess that pairs perfectly with the other flavors.

How do I keep the eggs from turning green?

A greenish ring around cooked yolks usually comes from overcooking. By removing the pot from the heat and letting the eggs sit for just 10–12 minutes, as in this recipe, your yolks will stay perfectly yellow every time.

How can I add extra crunch to my egg salad?

Chopped celery or diced pickles are classic adds for texture. Some even love a sprinkle of chopped nuts or a few slices of crisp radish for a truly custom Egg Salad Recipe.

Is this recipe gluten-free?

Yes, the Egg Salad Recipe itself is entirely gluten-free. Just be sure to pay attention to how you serve it—use gluten-free bread, crackers, or lettuce wraps to keep your meal celiac-friendly.

Final Thoughts

Classic, creamy, and joyfully simple, this Egg Salad Recipe belongs in everyone’s kitchen repertoire. Give it a go—you’ll see how a few easy ingredients and a little creativity can turn eggs into something truly crave-worthy. Don’t be surprised if it becomes your new go-to lunch!

Egg Salad Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Egg Salad recipe is a classic favorite that is simple to make and packed with flavor. Creamy mayonnaise, tangy mustard, and fresh herbs combine with perfectly boiled eggs for a delicious dish that’s great for sandwiches, salads, or as a snack.

Ingredients

Scale

Egg Salad Ingredients:

6 large eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon Dijon mustard (optional)
1 tablespoon finely chopped red onion or green onion
1 tablespoon chopped fresh dill or parsley (optional)
Salt and pepper to taste
Paprika for garnish (optional)

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Instructions

Cook the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain and transfer to an ice bath to cool.
Prepare the salad: Peel and chop the eggs. In a bowl, mix mayonnaise, mustards, onion, herbs, salt, and pepper. Add the eggs and gently combine.
Adjust and serve: Taste and adjust seasoning. Serve chilled on toast, in a sandwich, or with crackers.