Egg Salad Recipe

This egg salad recipe is a classic, creamy, and satisfying dish that’s perfect for busy lunches, cozy snacks, or family meals. Soft, hard-boiled eggs combine with a silky dressing for a comforting and easy-to-make dish. I like to mash the eggs gently to keep a slightly chunky texture that’s creamy but still full of bite. Whether served on toast, in sandwiches, or alongside fresh greens, this egg salad is a quick, versatile, and comforting recipe for any day of the week.

a fresh and creamy egg salad served 1

Why You Will Love This Recipe

This egg salad recipe is flavorful, versatile, and incredibly easy to prepare. It’s ideal for weeknight meals, picnic lunches, or quick snacks. You can mix in fresh herbs, vegetables, or spices to customize it to your taste. Leftovers store well in the fridge, making it perfect for meal prep. Budget-friendly and satisfying, this recipe is simple, cozy, and Pinterest-worthy. It’s a dish that’s both comforting and practical, allowing you to whip up a creamy, protein-packed salad without spending much time in the kitchen.

a fresh and creamy egg salad served

Ingredients

Tip: Use fresh, large eggs for the best texture and flavor.

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
egg salad recipe all the ingredients

Instructions

Step 1: Preparation
Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Once boiling, turn off heat and cover for 10–12 minutes. Drain and cool under cold running water.

Step 2: Main Cooking Process
Peel the cooled eggs and roughly chop or mash with a fork to your desired texture. Make sure pieces are bite-sized but still slightly chunky for a creamy, textured salad.

Step 3: Combining Ingredients
In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth. Add chopped eggs, celery, onion, and parsley. Mix gently until fully coated with dressing.

Step 4: Finishing Touches
Taste and adjust seasoning if needed. Chill for 10–15 minutes for flavors to meld. Serve on toast, in sandwiches, or with fresh greens for a cozy, ready-to-enjoy meal.

Why This Recipe Works for Busy Days

Egg salad is quick to make and can be prepared in advance for easy meal prep. Hard-boiled eggs can be cooked ahead of time, and the salad stores well in the fridge for several days. It’s a convenient, portable, and ready-to-eat option for lunchboxes, picnics, or busy weeknights.

Tips & Tricks

  • Avoid overcooking eggs: Overcooked eggs can have a greenish yolk and rubbery texture; follow timing carefully for creamy yolks.
  • Texture control: Mash eggs gently for a chunky salad rather than completely smooth for better mouthfeel.
  • Flavor enhancement: Add a dash of paprika or hot sauce to brighten the flavor without overpowering.
  • Mix gently: Over-mixing can break down eggs too much, resulting in a pasty texture; fold ingredients carefully.

Variations

  • Meaty version: Add finely chopped cooked bacon or ham for a savory, protein-rich twist.
  • Vegetarian option: Mix in diced avocado or roasted vegetables for extra creaminess and flavor.
  • Ingredient swap: Use Greek yogurt in place of mayonnaise for a tangy, lighter version.
  • Herb boost: Add fresh dill, chives, or tarragon to enhance aroma and freshness.

Serving Suggestions

  • Classic sandwich: Spread between slices of whole-grain bread with lettuce for a simple lunch.
  • Toast topper: Serve over toasted bread with a sprinkle of paprika for breakfast or snack.
  • Salad bowl: Add a scoop to fresh greens with cherry tomatoes for a light, protein-rich meal.
  • Pinterest-ready plate: Garnish with herbs and serve in small bowls for a visually appealing spread at gatherings.

Storage Instructions

  • Fridge storage: Store in an airtight container for up to 3 days.
  • Reheating: Serve cold or at room temperature; do not microwave as eggs can overcook.
  • Freezing: Not recommended; eggs may become rubbery when frozen.
  • Make-ahead tips: Hard-boil eggs in advance, then mix with dressing right before serving to keep texture fresh.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Rest Time: 10–15 minutes
  • Total Time: 32–37 minutes

Nutrition Information (Approximate)

Calories: 180–220 per serving
Protein: 12–15g
Key nutrients: Vitamin D from eggs, small amounts of fiber from added vegetables
Values are estimates and may vary depending on ingredients or portions.

FAQs

Yes, store in the fridge for up to 3 days.

Overcooking eggs can lead to dry, rubbery yolks.

Greek yogurt can replace mayonnaise for a lighter version.

Mash eggs gently for a creamy but slightly chunky salad.

Do not freeze; eggs lose texture.

Conclusion

This egg salad recipe is a creamy, versatile, and easy-to-make dish that fits perfectly into busy weeknights, cozy meals, or picnic lunches. With customizable flavors, textures, and toppings, it’s a reliable, budget-friendly, and comforting option. Keep it simple or get creative with herbs and mix-ins, making this recipe a go-to for flavorful, protein-packed meals that are both satisfying and Pinterest-worthy.

Egg Salad Recipe
Print

Egg Salad Recipe

Recipe by Edan SalamonCourse: Salad Recipes
Servings

3

servings
Prep time

10

minutes
Cooking time

12

minutes
Calories

220

kcal

This creamy and flavorful egg salad is quick to make and perfect for lunches, snacks, or cozy family meals. Soft, hard-boiled eggs mixed with a silky dressing and fresh vegetables create a comforting dish that’s versatile, easy, and satisfying. Serve on toast, in sandwiches, or with fresh greens for a simple, homemade meal.

Ingredients

  • 6 large eggs

  • 1/4 cup mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon lemon juice

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons finely chopped celery

  • 1 tablespoon finely chopped red onion

  • 1 tablespoon chopped fresh parsley

Directions

  • Prep:
    Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Turn off heat, cover, and let sit for 10–12 minutes. Drain and cool under cold running water.
  • Cook:
    Peel cooled eggs and roughly chop or mash to your desired texture, keeping slightly chunky for a creamy salad.
  • Combine Ingredients:
    In a large bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Add eggs, celery, onion, and parsley. Gently fold to coat evenly.
  • Finish & Serve:
    Taste and adjust seasoning. Chill for 10–15 minutes if desired. Serve on toast, in sandwiches, or with fresh greens.

Notes

  • Storage Tips
    Fridge: Store in an airtight container up to 3 days.
    Reheating: Serve cold or at room temperature; do not microwave.
    Freezing: Not recommended; eggs may become rubbery.
    Make-ahead: Hard-boil eggs in advance; mix with dressing just before serving.

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