Egg Salad
This Classic Egg Salad recipe is easy, delicious, and great for meal prep. Use this classic recipe to make egg salad sandwiches made from a healthy bread or put them in lettuce wraps.
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A good egg salad has a few important ingredients, eggs, mayonnaise, and mustard. What makes this easy egg salad recipe such a great recipe is its ability to be so flavorful with simple ingredients. Our blend of simple spices goes a long way in making this the best Egg Salad recipe around.
You can really ramp up the flavor with fresh herbs, our favorite is dill! Try fresh parsley and fresh chives. If you really love that dill flavor, consider adding dill relish for that same crunch and even more dill flavor. Green onions can serve as a flavor enhancer as well.
We also love to add a bit of a crunch with celery. If celery isn’t your favorite, try some green bell peppers.
The best thing about this recipe is that you can easily use leftover egg salad for a quick lunch the next day. Don’t be afraid to make a large batch. Store it in an airtight container and you’ll have lunch for the rest of the week.
Why You’ll Love this Recipe:
Easy to make: Everything comes together in one bowl with minimal prep.
Creamy and flavorful: The perfect balance of mayonnaise, mustard, and seasonings for a rich and satisfying taste.
Great texture: Minced celery adds a light crunch that complements the creamy eggs.
Customizable: Adjust the seasoning, swap the mayo for Greek yogurt, or add extras like pickles or avocado.
Perfect for any meal: Enjoy it in sandwiches, wraps, lettuce cups, or as a simple side dish.
Ingredients to Make Egg Salad:
- eggs. Large eggs work best for this recipe. Boil them until fully cooked, then cool before chopping for easy mixing.
- mayonnaise. Provides the creamy base. Use your favorite brand, make it yourself or substitute with Greek yogurt for a lighter option.
- celery. Adds a slight crunch for texture. Make sure to mince it finely so it blends well with the egg mixture.
- dijon mustard. Brings a tangy depth of flavor. Yellow mustard can be used for a milder taste.
- fresh dill. Enhances the freshness of the salad. If unavailable, dried dill can be used, but reduce the amount to ½ teaspoon.
- seasonings. A blend of onion powder, garlic powder, salt, black pepper, and paprika adds depth and balances the flavors. Smoked paprika can be used for extra richness.
How to Make Egg Salad:
- Place the hard-boiled eggs in a large mixing bowl and chop them into small pieces.
- Add remaining ingredients: Add mayonnaise, minced celery, Dijon mustard, fresh dill, onion powder, garlic powder, salt, pepper, and paprika to the bowl.
- Stir until well combined and everything is evenly mixed
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve on bread, in a lettuce wrap, or enjoy on its own.
Recipe Notes & Tips:
- Easy peeling: To make peeling easier, transfer boiled eggs to an ice bath for 10 minutes before peeling. Older eggs also peel more easily than fresh ones.
- Chop to your preference: For a chunkier egg salad, roughly chop the eggs. For a smoother consistency, mash them slightly with a fork.
- Let it chill: Refrigerating for at least 30 minutes helps the flavors meld together for the best taste.
- Customize it: Add extras like chopped pickles, diced red onion, or a squeeze of lemon juice for extra tang.
- Serving ideas: Enjoy on toast, in a sandwich, wrapped in lettuce, or as a dip with crackers.
Serving Suggestions:
- Gluten-Free Sourdough Bread
- Sweet Potato Chips
- Broccoli Bacon Salad
- Mexican Coleslaw
- Loaded Cheese Fries
How to Store:
Refrigerate: Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as some separation may occur.
Avoid freezing: Egg salad does not freeze well due to the mayonnaise, which can separate and change texture when thawed.
Make ahead: Prepare egg salad up to a day in advance for the best flavor. For longer storage, boil and peel the eggs ahead of time, then mix with the other ingredients when ready to serve.
FAQs:
Moisture from the eggs or celery can cause this. Make sure to pat the eggs and celery dry before mixing and stir before serving if any separation occurs.
Place eggs in a pot, cover with water, bring to a boil, then turn off the heat and let them sit for 10-12 minutes. Transfer to an ice bath for easy peeling.
Absolutely! Chopped pickles, red onion, bacon, or even a squeeze of lemon juice can add extra flavor.
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Egg Salad
Ingredients
- 8 large eggs, hard boiled
- 1 cup mayonnaise
- 1 celery stalk, minced
- 1 tablespoon dijon mustard
- 1 teaspoon fresh dill, chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
Instructions
- Place the hard-boiled eggs in a large mixing bowl and chop them into small pieces.
- Add remaining ingredients: Add mayonnaise, minced celery, Dijon mustard, fresh dill, onion powder, garlic powder, salt, pepper, and paprika to the bowl.
- Stir until well combined and everything is evenly mixed
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve on bread, in a lettuce wrap, or enjoy on its own.
Notes
- Easy peeling: To make peeling easier, transfer boiled eggs to an ice bath for 10 minutes before peeling. Older eggs also peel more easily than fresh ones.
- Chop to your preference: For a chunkier egg salad, roughly chop the eggs. For a smoother consistency, mash them slightly with a fork.
- Let it chill: Refrigerating for at least 30 minutes helps the flavors meld together for the best taste.
- Customize it: Add extras like chopped pickles, diced red onion, or a squeeze of lemon juice for extra tang.
- Serving ideas: Enjoy on toast, in a sandwich, wrapped in lettuce, or as a dip with crackers.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 250
Protein: 9g
Fat: 22g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 400mg
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