Looking for the perfect egg salad recipe? This creamy, flavorful, and easy-to-make dish is a classic that works beautifully as a sandwich filling, salad topping, or a quick snack. Packed with protein and customizable to your taste, this recipe is a must-try for any egg lover.
Why Youโll Love This Recipe
- Quick and Easy:ย Ready in just a few minutes with simple steps.
- Versatile:ย Use it as a sandwich filling, on crackers, or as a topping for greens.
- Customizable:ย Adjust the seasonings, add mix-ins, or tweak the texture to suit your preferences.
- Healthy and Protein-Packed:ย Perfect for a nutritious and satisfying meal or snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Mayonnaise
- Dijon mustard
- Salt and pepper
- Optional: Celery, green onions, dill, paprika
Directions
- Cook the Eggs:ย Place eggs in a pot of cold water and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
- Cool and Peel:ย Transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and set aside.
- Chop the Eggs:ย Dice the eggs to your desired consistencyโchunky or finely chopped.
- Mix Ingredients:ย In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Add any optional ingredients like celery, green onions, or dill.
- Adjust Seasoning:ย Taste and adjust seasonings if necessary.
- Serve:ย Serve immediately or refrigerate until ready to use.
Servings and Timing
- Servings:ย 4-6, depending on portion size
- Prep Time:ย 5 minutes
- Cook Time:ย 10-12 minutes
- Total Time:ย 15-20 minutes
Variations
- Avocado Egg Salad:ย Substitute half of the mayonnaise with mashed avocado for a creamy, heart-healthy twist.
- Spicy Kick:ย Add a dash of hot sauce or chopped jalapeรฑos for some heat.
- Herb-Infused:ย Mix in fresh parsley, chives, or cilantro for an herbaceous flavor.
- Greek Yogurt Substitute:ย Replace mayonnaise with Greek yogurt for a lighter version.
- Add Bacon:ย Crumble in cooked bacon for a smoky, savory addition.
Storage/Reheating
- Storage:ย Store egg salad in an airtight container in the refrigerator for up to 3 days.
- Reheating:ย Egg salad is best enjoyed cold or at room temperature. Avoid reheating to maintain freshness.
FAQs
How do I prevent the egg yolks from turning green?
Cool the eggs quickly in an ice bath after boiling to prevent overcooking, which causes yolks to turn green.
Can I make this recipe ahead of time?
Yes, egg salad can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
Whatโs the best way to chop the eggs?
You can use a knife for a chunky texture or a potato masher for a finer consistency.
Can I use Miracle Whip instead of mayonnaise?
Yes, but keep in mind it will add a sweeter flavor.
Is this recipe gluten-free?
Yes, as long as you serve it on gluten-free bread or crackers.
How do I make it keto-friendly?
This recipe is naturally low-carb. Serve it with lettuce wraps or on top of a salad to keep it keto-friendly.
Can I freeze egg salad?
Freezing is not recommended as the texture changes when thawed.
What can I use instead of Dijon mustard?
Yellow mustard or a splash of vinegar works as a good substitute.
How can I make the egg salad more tangy?
Add a bit of pickle juice, lemon juice, or a small amount of vinegar.
What are some serving suggestions for egg salad?
Serve on bread, croissants, crackers, lettuce wraps, or as a topping for salads.
Conclusion
This egg salad recipe is a timeless classic, perfect for any occasion. Its creamy texture and simple ingredients make it a favorite for all ages. Whether you serve it as a sandwich filling, a party dip, or a salad topping, this versatile dish will surely become a staple in your kitchen. Give it a try today and enjoy!
Print
Best Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad, Lunch
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This classic egg salad recipe is creamy, tangy, and perfect for sandwiches, wraps, or as a salad topping. Made with simple ingredients, it’s quick, easy, and delicious. Whether you’re meal-prepping or whipping up a quick lunch, this egg salad is always a hit.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon chopped fresh parsley or chives
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
Instructions
- Cook the Eggs:ย Place the eggs in a medium pot and cover them with cold water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes.
- Cool and Peel:ย Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once theyโre cool enough to handle.
- Chop the Eggs:ย Roughly chop the eggs and place them in a mixing bowl.
- Mix the Dressing:ย In a small bowl, combine mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper. Mix well.
- Combine:ย Add the dressing to the chopped eggs. Stir in the celery, red onion (if using), and parsley or chives. Mix until evenly coated.
- Taste and Adjust:ย Taste the egg salad and adjust seasoning with more salt, pepper, or lemon juice, if desired.
- Serve:ย Serve on bread, crackers, or lettuce leaves, or enjoy as is!
Notes
- For a richer flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving.
- Use Greek yogurt or sour cream instead of mayonnaise for a lighter version.
- Add a pinch of paprika or a splash of hot sauce for extra flavor.
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