Best Egg Salad Recipe

Okay, so—this egg salad? It’s my go-to, like, every single time. It’s creamy, yummy, and super easy.

I used to think egg salad was kinda boring. But then I made this one. And wow—it changed everything.

It’s perfect for lunch, picnics, or just a snack. My family asks for it all the time. I promise, it tastes better than it looks!

Wanna make it too? Let me show you how I do it. You’ll love how simple it is!

Why You’ll Love This Recipe

• Simple & Classic: No fancy steps. Just good ingredients and an easy process.
• Customizable: Add or skip ingredients based on your taste.
• Perfect for Any Meal: Works great for breakfast, lunch, or a snack.
• Meal Prep-Friendly: Make a batch and store it for easy meals during the week.
• Kid-Approved: Mild flavors with creamy texture — ideal for little ones.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 10 minutes
Cook Time: 12 minutes (for boiling eggs)
Total Time: About 25 minutes

Servings:
This recipe makes about 3 cups of egg salad — enough for 4 to 6 sandwiches or wraps. Double it if you’re feeding a crowd.

Difficulty:
Super easy. Perfect for beginners or anyone short on time.

Required Kitchen Tools

• Medium saucepan (for boiling eggs)
• Mixing bowl
• Knife and cutting board
• Fork or potato masher
• Measuring spoons
• Spoon or spatula for mixing

Ingredients for the Best Egg Salad

Here’s everything you’ll need to bring this creamy egg salad together:

• 6 large eggs: Hard-boiled and peeled
• 1/4 cup mayonnaise: Adds creaminess (use more or less to taste)
• 1 teaspoon Dijon mustard: Gives it a subtle tang
• 1 teaspoon lemon juice or white vinegar: Adds brightness and balances the richness
• 1 tablespoon finely chopped chives or green onions: For a light onion flavor
• 1 tablespoon chopped fresh parsley: Brings freshness
• 1/4 teaspoon salt: Adjust to taste
• 1/8 teaspoon black pepper: For mild heat
• 1/4 teaspoon paprika (optional): Adds color and a gentle smoky flavor
• 1 celery stalk, finely chopped (optional): For crunch
• 1 tablespoon chopped pickles or relish (optional): For extra tang and texture

Variations for Egg Salad

• Avocado Twist: Swap out some or all of the mayo for mashed avocado. Creamy and full of healthy fats.
• Greek Yogurt: Use plain Greek yogurt in place of mayonnaise for a lighter, tangier version.
• Add Crunch: Include diced celery, radish, or red bell pepper for added texture.
• Spicy Kick: Stir in a dash of hot sauce, chopped jalapeños, or a sprinkle of cayenne for heat.
• Sweet Style: Mix in sweet relish or a pinch of sugar for a sweeter flavor profile.
• Herb Lovers: Add dill, tarragon, or basil for different fresh herb notes.
• Egg White Version: Use mostly egg whites if you want a lighter option, and cut down on the yolks.

How to Make Egg Salad – Step-by-Step Instructions

1. Boil the Eggs

1. Place eggs in a medium saucepan and cover with cold water by about an inch.
2. Bring to a boil over medium-high heat.
3. Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
4. Drain the hot water and cool the eggs quickly by placing them in a bowl of ice water for at least 5 minutes.

Pro Tip: This method helps prevent the green ring around the yolk and makes peeling easier.

2. Peel and Chop the Eggs

• Gently crack the eggs and peel off the shells.
• Roughly chop the eggs or mash them using a fork for a chunkier texture.

3. Mix the Dressing

In a mixing bowl, combine:

• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice or white vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon paprika (if using)

Mix until smooth and creamy.

4. Add in the Eggs and Extras

• Add the chopped eggs to the bowl.
• Stir in chopped chives or green onions, parsley, and any optional ingredients like celery or pickles.
• Gently mix until everything is evenly coated in the dressing.

Tip: Taste and adjust salt, pepper, or mustard to your liking.

Serving and Decoration

How to Serve Egg Salad

This egg salad is simple, but super versatile. Here are a few ideas to enjoy it:

• Classic Sandwich: Spoon onto soft white or whole grain bread. Add lettuce if you like.
• Lettuce Wraps: Scoop into romaine or butter lettuce leaves for a low-carb option.
• On Toast: Spread over toasted sourdough, rye, or English muffins.
• With Crackers: Serve as a dip for whole grain crackers or pita chips.
• In a Wrap: Roll in a tortilla with greens and shredded carrots for an easy lunch.
• Stuffed in Tomatoes: Hollow out large tomatoes and fill with egg salad for a pretty presentation.

Optional Garnish: Sprinkle with extra chopped herbs or a pinch of paprika just before serving.

Storing Egg Salad

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Do Not Freeze: Mayo-based salads don’t freeze well. The texture will change after thawing.
• Meal Prep Tip: Keep the egg salad and bread or lettuce separate until ready to serve to prevent sogginess.

Tips and Tricks for Success

• Chop Eggs Evenly: For the best texture, don’t over-mash. A mix of chunk and cream is ideal.
• Use Cold Eggs: Let boiled eggs cool completely before mixing to avoid a runny salad.
• Don’t Overdo the Mayo: Start with less, then add more if needed. You can always add, but can’t take it out.
• Taste as You Go: Every batch of egg salad can be adjusted to your preferences.
• Make It Fresh: For the best taste, enjoy within a day or two of making.

Nutrition (Per Serving)

Nutrient	Amount
Calories	220
Protein	10g
Fat	18g
Saturated Fat	3g
Carbohydrates	2g
Sugar	1g
Fiber	0g
Cholesterol	190mg
Sodium	330mg

Note: Nutritional values are estimates and may vary based on exact ingredients used.

Best Egg Salad FAQs

Can I make this egg salad ahead of time?
Yes! It actually tastes better after a short chill. Just store in the fridge for up to 3 days.

How do I avoid runny egg salad?
Make sure your eggs are completely cool before mixing, and don’t use too much mayo at first.

What if I don’t like mayo?
You can swap it with Greek yogurt or mashed avocado for a different but still creamy texture.

Can I add protein?
Sure! Crumbled bacon or chopped cooked chicken can make it heartier.

What type of mustard should I use?
Dijon adds a little zing, but yellow mustard works if that’s what you have.

Conclusion

This Best Egg Salad Recipe is a reliable, no-fuss classic — creamy, simple, and endlessly customizable. Whether you keep it traditional or mix in some extras, it’s always a comforting, satisfying choice. Make a batch for easy lunches, picnics, or a quick bite anytime.