Egg Salad

Introduction

Egg Salad is a simple, classic dish that’s creamy, flavorful, and incredibly versatile. Made with hard-boiled eggs, mayonnaise, and a handful of seasonings, it’s a quick and easy recipe that can be served in a variety of ways.

I first made egg salad when I was looking for a no-fuss meal, and it quickly became a go-to recipe. The best part is how adaptable it is—you can enjoy it in a sandwich, spread it on crackers, or just eat it on its own as a light lunch. The richness of the mayonnaise pairs perfectly with the eggs, creating a smooth, satisfying texture.

Egg salad is perfect for picnics, potlucks, or even as a meal prep option for the week. Whether you’re serving it to a crowd or enjoying it as a simple, satisfying meal, this timeless favorite never disappoints.

Perfect for:

• Sandwiches and wraps
• Light lunches
• Picnics and potlucks
• Quick snacks
• Meal prepping

Why You’ll Love This Egg Salad

Here’s why this recipe will become your go-to recipe:

• Quick and Easy: It’s ready in just a few minutes, making it perfect for busy days.
• Customizable: Adjust the ingredients and seasonings to suit your taste preferences.
• Creamy and Flavorful: The combination of mayonnaise, mustard, and seasonings creates a rich, tangy flavor.
• Protein-Packed: Eggs provide a high-protein, nutrient-dense base for a satisfying dish.
• Versatile: Enjoy it as a sandwich filling, on toast, with crackers, or even on a salad.

Preparation and Cooking Time

• Total Time: 25 minutes
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes (for boiling eggs)
• Servings: 4
• Calories per serving: Approximately 200-250 calories
• Key Nutrients: Protein: 12g, Carbs: 2g, Fat: 18g

Ingredients

Gather these ingredients to make this recipe:

• 6 large eggs
• 3 tablespoons mayonnaise (adjust to taste)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice (optional)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped red onion
• 1 tablespoon chopped fresh parsley or dill (optional)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional, for garnish)

Ingredient Highlights

• Eggs: The star of the dish, hard-boiled eggs provide a creamy, protein-rich base.
• Mayonnaise: Adds richness and creaminess to bind the salad together.
• Dijon Mustard: Provides a tangy kick that enhances the flavor.
• Celery and Onion: Add crunch and texture to balance the creaminess.
• Fresh Herbs: Parsley or dill adds a pop of freshness and brightens the flavor.

Step-by-Step Instructions

Here’s how to make this recipe:

Prepare the Eggs:

1. Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
2. Cool the Eggs: Remove the eggs from the hot water and place them in an ice bath for 5-10 minutes to cool. This makes them easier to peel.
3. Peel the Eggs: Gently tap the eggs on a hard surface to crack the shells, then peel them carefully.

Make the Egg Salad:

4. Chop the Eggs: Roughly chop the hard-boiled eggs into small pieces. You can mash them slightly with a fork if you prefer a creamier texture.
5. Mix the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice (if using), salt, and black pepper. Mix until smooth.
6. Combine Ingredients: Add the chopped eggs, celery, red onion, and parsley or dill to the bowl. Gently fold everything together until evenly coated in the dressing.
7. Taste and Adjust: Taste the egg salad and adjust the seasonings as needed. Add more mayonnaise for creaminess, more mustard for tang, or additional salt and pepper to taste.
8. Garnish: If desired, sprinkle paprika on top for a touch of color and flavor.

How to Serve Egg Salad

Egg Salad can be served in many ways to suit any occasion:

• As a Sandwich: Spread the egg salad between slices of bread, croissants, or bagels for a satisfying sandwich.
• On Toast: Serve it on toasted bread or baguette slices for a quick and easy snack.
• With Crackers: Pair it with your favorite crackers for a light appetizer or snack.
• On Salad Greens: Spoon the egg salad over a bed of lettuce or spinach for a low-carb, high-protein meal.
• In Lettuce Wraps: Use large lettuce leaves to wrap the egg salad for a refreshing, gluten-free option.

Additional Tips for Egg Salad

Here are some tips to ensure this recipe is perfect every time:

• Don’t Overcook the Eggs: Overcooking can lead to a greenish ring around the yolks and a rubbery texture. Stick to the recommended cooking time for the best results.
• Cool the Eggs Quickly: Placing the eggs in an ice bath immediately after boiling helps stop the cooking process and makes peeling easier.
• Customize the Texture: Mash the eggs more for a creamier salad or leave them chunkier for more texture.
• Chill Before Serving: For the best flavor, let the this recipe chill in the fridge for at least 30 minutes before serving.
• Add a Twist: Try mixing in crumbled bacon, diced pickles, or a splash of hot sauce for extra flavor.
• Try Different Mustards: Switch up the flavor by using Dijon, spicy brown, or whole-grain mustard for variety.
• Add Crunch: Chopped celery, onions, or pickles add a nice crunch to balance the creaminess of the mayo.
• Let It Rest: If possible, let the this recipe sit in the fridge for 30 minutes before serving so the flavors can meld together.
• Sweeten It Up: Add a little bit of honey or a sweet pickle relish for a touch of sweetness that balances the savory flavors.

Recipe Variations for Egg Salad

Here are 10 variations you can try for this recipe:

• Avocado Egg Salad: Replace some or all of the mayonnaise with mashed avocado for a creamy, healthy twist.
• Spicy Egg Salad: Add a teaspoon of Sriracha or hot sauce for a spicy kick.
• Bacon Egg Salad: Mix in crumbled bacon for added crunch and smoky flavor.
• Greek Yogurt Egg Salad: Substitute Greek yogurt for mayonnaise to lighten up the dish.
• Pickle Egg Salad: Stir in diced dill pickles or sweet relish for a tangy, crunchy addition.
• Curried Egg Salad: Add a teaspoon of curry powder for a warm, aromatic flavor.
• Herbed Egg Salad: Mix in fresh chopped herbs like chives, basil, or tarragon for a fresh, garden-inspired twist.
• Cheesy Egg Salad: Fold in shredded cheddar or Parmesan cheese for extra richness.
• Mediterranean Egg Salad: Add chopped kalamata olives, sun-dried tomatoes, and a splash of olive oil for a Mediterranean-inspired flavor.
• Smoked Salmon Egg Salad: Mix in flaked smoked salmon for a luxurious, protein-packed variation.

Freezing and Storage

• Storage: Store leftover this recipe in an airtight container in the refrigerator for up to 3 days. Stir before serving.
• Freezing: Egg salad is not ideal for freezing as the texture of the mayonnaise and eggs can change once thawed.

Special Equipment for Egg Salad

Here are some tools that can make preparing this recipe easier:

• Boiling Pot – For cooking the eggs to the perfect hard-boiled stage.
• Colander – To drain the eggs after boiling and cool them down under cold water.
• Egg Slicer – For evenly slicing the eggs into neat rounds, if desired.
• Mixing Bowl – For combining all the ingredients together.
• Whisk – For mixing the mayo, mustard, or other dressing ingredients evenly.
• Chopping Board – To chop any additional ingredients like celery, onions, or herbs.
• Knife – For chopping eggs and vegetables.
• Measuring Cups – To measure out precise amounts of ingredients like mayo or mustard.
• Spatula – For folding the egg salad mixture gently without mashing.
• Serving Dish – For presenting the egg salad beautifully, whether it’s a bowl or platter.

Frequently Asked Questions for Egg Salad

1. Can I make egg salad in advance?
   Yes, egg salad can be made up to 3 days in advance and stored in the refrigerator.
2. What can I use instead of mayonnaise?
   You can use Greek yogurt, mashed avocado, or a combination of both for a healthier alternative.
3. Why is my this recipe watery?
   Watery egg salad can happen if the eggs or other ingredients release too much moisture. Ensure your eggs are completely dry before chopping and mixing.
4. Can I add other vegetables?
   Absolutely! Diced bell peppers, cucumbers, or shredded carrots can add crunch and flavor.
5. How can I make it keto-friendly?
   Egg salad is naturally low-carb. Serve it in lettuce wraps or on top of greens for a keto-friendly meal.

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Conclusion

Egg Salad is a timeless classic that’s easy to prepare, endlessly customizable, and perfect for any occasion. Whether you’re packing it for lunch, serving it at a picnic, or enjoying it as a light meal, this dish is sure to be a hit. With its creamy texture and rich flavor, this recipe is a versatile recipe that belongs in every cook’s repertoire.

This recipe is as quick and simple to make as it is delicious, making it ideal for everything from busy weekdays to relaxed weekend gatherings. Whether you’re sharing it with friends or enjoying it solo, this recipe never disappoints.

I’d love to see how your this recipe turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!