Egg Salad Recipe
There’s nothing fancy about this Egg Salad Recipe. Just a classic combination of flavors you’ll want to make again and again!
Why We Love Egg Salad
- Eggs salad is a really easy way to get all the deviled egg flavor you love without having to worry about peeling the eggs perfectly.
- I love that you can customize the seasoning to your liking. This recipe is packed with flavor, but you can go as simple as mayo, mustard, salt, and pepper and it’ll still be delicious.
- This is a great make-ahead recipe. I think egg salad tastes best when it’s been hanging out in the fridge for a couple of hours. So add it to your meal prep list for the week!
Ingredients You’ll Need to Make the Best Egg Salad Recipe
EGGS: You’ll need 9 hard-boiled eggs. This egg salad recipe is a great way to use up Easter eggs that were dyed for the hunt.
CONDIMENTS: Grab some mayo, Dijon mustard, and pickle juice for the dressing. If you don’t have pickle juice (or don’t like pickles like me), you can substitute white vinegar or apple cider vinegar instead.
SEASONINGS: To get some serious flavor in this egg salad, we’re going to add paprika, celery salt, onion powder, white pepper, and salt. If you have black pepper on hand, that’s okay to use instead. The white pepper just keeps there from being little pepper spots in the eggs salad.
I also like to add some chopped chives to garnish the egg salad in the serving bowl, but they’re also great mixed in for a little fresh onion flavor.
SANDWICH FIXINGS: I keep it simple with my egg salad sandwiches. I like sliced white bread and egg salad. If I want a little crunch I’ll add a couple of lettuce leaves too, but that’s really it.
How to Make Egg Salad
Jump to RecipeSTEP 1 Chop up the peeled hard-boiled eggs. You can either do this on a cutting board with a knife or put the eggs into a mixing bowl and use a pastry cutter to chop them.
STEP 2 To the mixing bowl, add the mayo, Dijon mustard, pickle juice, paprika, celery salt, onion powder, salt, and pepper. Then stir until the eggs are well coated.
STEP 3 To make an egg salad sandwich, grab two slices of white bread and spread 1/4 of the egg salad over one slice. The top with the other slice and you’re good to go. You can add some lettuce too if you like.
Tips & Tricks
- Need to make some hard-boiled eggs? Here’s how long to boil eggs for egg salad: Place the eggs in the bottom of a large saucepan and fill to 1 to 2 inches over the top of the eggs. Add ½ teaspoon of salt to the water. Bring to a high rolling boil, then turn off the heat but leave the pot on the burner and let set for 12 minutes. Drain the water and run cold water over the eggs to cool them. Then peel and use once fully cooled.
- Additional add-in recommendations include relish, chopped bell peppers, and chopped celery.
Egg Salad Recipe FAQ
How long does egg salad last?
Egg salad will keep for 3-5 days in the fridge in an airtight container.
Is egg salad healthy?
Egg salad is a great source of protein and vitamin D thanks to the eggs. From there it’s all about the mayo you use. You can make egg salad healthier by swapping out for olive oil mayonnaise or using a light mayonnaise instead.
Other Recipes You May like
- Add 5 recipes that are similar in some way
- They’re in the same category (ex. other main dish recipes)
- They have the same or similar ingredients. (ex. other pasta dish or chicken dinner)
- They are made using the same device. (ex. air fryer, crock pot, insta pot)
- They have low number of ingredients or cooking time. (ex. 5 ingredients or less, or Ready in 30 minutes or less)
Egg Salad Recipe
Equipment
Ingredients
- 9 hard-boiled eggs peeled and chopped
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon pickle juice (see note)
- ¼ teaspoon paprika
- ¼ teaspoon celery salt
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon white pepper (black pepper is fine too)
- Fresh chives chopped, for serving
- 8 slices bread for serving
- 4 lettuce leaves for serving
Instructions
- Add the chopped hard-boiled eggs to a large mixing bowl (see note). Add the mayo, mustard, pickle juice, paprika, celery salt, onion powder, salt, and pepper to the bowl. Fold everything together.
- Cover and chill until ready to serve or up to 4 days.
- Serve on your favorite bread with lettuce. You can also enjoy the egg salad in lettuce cups or in a bowl with chopped chives for garnish.
Notes
- Nutrition is for egg salad only and does not include the sandwich fixings.
- To hard boil eggs: Place eggs in the bottom of a large saucepan and fill to 1 to 2 inches over the top of the eggs. Add ½ teaspoon of salt to the water. Bring to a high rolling boil, then turn off the heat but leave the pot on the burner and let set for 12 minutes. Drain the water and run cold water over the eggs to cool them. Then peel and use once fully cooled.
- To make chopping the eggs super easy (and have fewer dishes) put the peeled eggs in a mixing bowl and use a pastry cutter to chop them up.
- Additional add-in recommendations include relish, chopped bell peppers, and chopped celery.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.