If you’re craving a classic that’s packed with creamy goodness and just the right amount of tang, this Egg Salad Recipe is your go-to comfort dish. It’s astonishingly simple yet endlessly satisfying—a luscious blend of perfectly boiled eggs, crisp celery, and zesty Dijon mustard, all coming together in a smooth, flavorful mix. Whether you’re whipping up a quick lunch or prepping a delightful snack for friends, this Egg Salad Recipe delivers unbeatable taste and texture every time.
Ingredients You’ll Need
Every ingredient in this Egg Salad Recipe plays a vital role in crafting that perfect balance of creaminess, crunch, and zing. From the soft, tender eggs to the sharp bite of red onion, each component adds something special to the final dish.
- 6 large hard-boiled eggs: The main star, providing creamy, rich texture and subtle flavor that forms the base of the salad.
- 1/2 cup mayonnaise: Adds luxurious smoothness and ties all the ingredients together beautifully.
- 1 tablespoon Dijon mustard: Brings a tangy, slightly spicy note that lifts the flavor profile.
- 1/4 cup finely chopped celery: Offers a refreshing crunch and a hint of green freshness.
- 1/4 cup diced red onion: Adds a sharp, slightly sweet punch, balancing the richness perfectly.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
How to Make Egg Salad Recipe
Step 1: Perfectly Boil Your Eggs
Start by placing your eggs in a pot and covering them with cold water. Bring the water to a gentle boil over medium heat, then cover the pot and remove it from the heat. Let the eggs sit, undisturbed, for 12 minutes; this method gives you tender yolks without any greenish rings. Afterward, plunge the eggs straight into an ice bath to stop cooking and make peeling a breeze.
Step 2: Chop the Eggs
Once the eggs are completely cool, peel off their shells and chop them into bite-sized pieces. This isn’t just about size—how you chop the eggs affects the texture of your salad, so aim for uniform chunks that will blend well with the other ingredients.
Step 3: Mix the Ingredients
In a large bowl, combine the chopped eggs with mayonnaise, Dijon mustard, celery, and red onion. Stir everything together gently but thoroughly. It’s all about distributing those flavors evenly while keeping the eggs chunky enough to provide delightful bites in every spoonful.
Step 4: Season and Chill
Add salt and pepper according to your taste, then give it one last mix. Cover the bowl and let your Egg Salad Recipe chill in the refrigerator for at least 30 minutes. This resting time lets the flavors meld beautifully, giving you a richer, more harmonious taste experience.
Step 5: Serve and Enjoy
When you’re ready to dig in, serve the egg salad on toasted bread, in crisp lettuce wraps, or just as-is with a spoon. This versatile recipe is perfect for casual lunches or picnics alike!
How to Serve Egg Salad Recipe
Garnishes
Sprinkling some fresh herbs like chopped chives, dill, or parsley over the top adds a burst of color and a lively herbal note that complements the creamy salad beautifully. A dash of smoked paprika or a few capers can also introduce a sophisticated twist.
Side Dishes
Egg salad pairs wonderfully with crunchy pickles, crispy potato chips, or a light garden salad. These side dishes contrast the creamy texture of the egg salad and create a balanced meal that’s both satisfying and refreshing.
Creative Ways to Present
Think beyond the classic sandwich: try serving this Egg Salad Recipe stuffed into ripe avocado halves, scooped onto cucumber slices for a low-carb bite, or even layered inside a pita pocket stacked with fresh greens for a delicious handheld treat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard not to finish it all!), store the egg salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, maintaining its creamy texture and delicious flavor.
Freezing
Because mayonnaise and eggs don’t freeze well, I don’t recommend freezing this Egg Salad Recipe. Freezing can drastically alter the texture, making the salad watery and unappetizing once thawed.
Reheating
This recipe is best enjoyed cold or at room temperature. Reheating isn’t necessary and might compromise the fresh taste and creamy consistency that make this salad so delightful.
FAQs
Can I use different types of mustard in this Egg Salad Recipe?
Absolutely! While Dijon mustard offers a nice balance of sharpness and smoothness, you can experiment with yellow mustard for a milder flavor or spicy brown mustard for extra kick. Just start with less and adjust to your taste.
How do I know when the eggs are perfectly cooked?
Perfectly cooked hard-boiled eggs should have firm whites and creamy, uniform yolks with no green ring. The 12-minute off-heat sit time followed by an ice bath is a foolproof method to achieve this.
Can I make this Egg Salad Recipe vegan?
If you want to make a vegan version, you would need to swap the eggs and mayonnaise with plant-based alternatives like chickpeas for texture and vegan mayo for creaminess. Though it won’t be classic egg salad, it can still be delicious!
What’s the best bread for serving egg salad?
Classic egg salad shines on soft white bread or buttery brioche, but sturdy whole-grain or sourdough breads add great texture and an earthy flavor that pairs wonderfully with the creamy filling.
Is this Egg Salad Recipe suitable for meal prep?
Yes! It’s a fantastic choice for meal prep since it holds well in the fridge and can quickly turn into a healthy lunch when served over greens or in a sandwich. Just be sure to consume it within a few days for the best taste and safety.
Final Thoughts
There’s nothing quite as comforting and endlessly adaptable as this Egg Salad Recipe. Whether you’re a beginner cook or someone looking for a quick, tasty dish, this recipe warms the heart with its simple yet bright flavors. Give it a try, share it with your loved ones, and watch it become one of your favorite go-to meals that always hits the spot.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A classic, creamy egg salad made with hard-boiled eggs, mayonnaise, Dijon mustard, celery, and red onion, perfect for sandwiches or lettuce wraps. This quick and easy recipe is flavorful and satisfying, with a fresh crunch from celery and a tangy kick from mustard.
Ingredients
Egg Salad Ingredients
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup diced red onion
- Salt and pepper to taste
Instructions
- Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 12 minutes to cook thoroughly.
- Cool and Peel: Transfer eggs to an ice bath to cool completely, then peel off the shells carefully to avoid breaking the eggs.
- Chop the Eggs: Cut the peeled eggs into bite-sized pieces for the salad.
- Combine Ingredients: In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, finely chopped celery, diced red onion, salt, and pepper until everything is well combined and creamy.
- Chill and Serve: Adjust seasoning to taste. Chill the egg salad in the refrigerator for at least 30 minutes to meld flavors before serving. Serve on toast, in lettuce wraps, or as desired.
Notes
- For easier peeling, use eggs that are a few days old rather than fresh eggs.
- Customize by adding herbs like dill or chives for extra flavor.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Ensure eggs are fully cooled before peeling to prevent tearing.
- Chilling improves flavor but the salad can be served immediately if needed.
