There’s nothing quite as comforting as a classic egg salad recipe. Creamy, flavorful, and endlessly versatile, it’s a dish that has stood the test of time in kitchens around the world. Whether you’re making a quick lunch, prepping sandwiches for a picnic, or looking for an easy protein-packed meal, egg salad always delivers. This timeless recipe has roots in European cuisine but has since become a staple in American households, especially in sandwiches. What makes it so loved is its simplicity — just a handful of ingredients come together to create something delicious.
Why You’ll Love This Egg Salad Recipe
- Quick & easy – Ready in under 20 minutes with simple ingredients.
- Protein-packed – Eggs provide a hearty, satisfying boost of protein.
- Budget-friendly – Uses everyday kitchen staples you already have.
- Versatile – Enjoy it on bread, lettuce wraps, or with crackers.
- Make-ahead friendly – Stays fresh for days, perfect for meal prep.
Ingredients Needed for Perfect Egg Salad Recipe
- Hard-boiled eggs – The star ingredient, offering richness and protein.
- Mayonnaise – Adds creaminess and binds everything together.
- Mustard – Provides a tangy kick that balances the richness.
- Celery – Brings crunch and freshness.
- Green onions or chives – Add a mild onion flavor without overpowering.
- Salt & pepper – Simple seasonings to enhance overall taste.
Step-by-Step Instructions to Make Egg Salad Recipe
- Boil the eggs – Place eggs in a saucepan, cover with water, and boil for 10–12 minutes. Cool in ice water.
- Peel and chop – Peel the eggs and roughly chop them into bite-sized pieces.
- Mix the base – In a bowl, combine mayonnaise, mustard, salt, and pepper. Stir until creamy.
- Add the crunch – Fold in chopped celery and green onions.
- Combine – Add the eggs and gently mix until coated.
- Chill & serve – Refrigerate for 20 minutes to let flavors meld before serving on bread, lettuce, or crackers.
Expert Tip: For a creamier texture, mash half the eggs before mixing. For chunkier egg salad, keep them all diced.
Recipe Tips & Variations
- Make it healthier: Swap mayonnaise with Greek yogurt for a lighter version.
- Add spice: Mix in a dash of paprika, cayenne, or hot sauce for heat.
- Herb boost: Fresh dill, parsley, or basil add freshness and depth.
- Low-carb option: Serve in lettuce wraps instead of bread.
How to Store & Reheat
- Store: Keep egg salad in an airtight container in the refrigerator for up to 3 days.
- Reheat: Egg salad is best enjoyed cold, but you can let it sit at room temperature for 5–10 minutes before serving for better flavor.
Similar Recipes You Will Love
If you enjoyed this egg salad recipe, here are a few more dishes you’ll love trying next. For a taste of Spain, my Paella Recipe is packed with rich flavors and fresh ingredients. Craving something cheesy and comforting? This Eggplant Parmesan Recipe is a classic Italian favorite you can enjoy at home. And if you can’t get enough, here’s another take on Eggplant Parmesan Recipe that’s just as delicious and satisfying.
Frequently Asked Questions (FAQ)
Can I make egg salad ahead of time?
Yes! Egg salad tastes even better after chilling, so it’s great for meal prep.
How do I prevent watery egg salad?
Make sure eggs are fully cooled and pat dry celery before mixing. This keeps the salad creamy.
Can I freeze egg salad?
No, freezing changes the texture of eggs and mayo. It’s best made fresh.
What bread is best for egg salad sandwiches?
Soft white bread is classic, but whole grain, croissants, or even bagels work wonderfully.
This egg salad recipe is the perfect balance of creamy, tangy, and satisfying flavors — and it’s ready in minutes. Whether you’re packing lunch, meal-prepping for the week, or whipping up something quick for family and friends, this recipe is a must-try. Give it a go, share it with loved ones, and don’t forget to bookmark it for your recipe collection!
Egg Salad Recipe
Ingredients
- 6 large eggs hard-boiled and peeled
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
- 1 rib celery finely chopped
- 2 tbsp green onions or chives chopped
- Salt & pepper to taste
- Optional: 1/4 tsp paprika or dill for extra flavor
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Cook 10–12 minutes, then cool in ice water.
- Peel eggs and chop them into small pieces.
- In a medium bowl, mix mayonnaise, mustard, salt, and pepper.
- Stir in celery and green onions.
- Add chopped eggs and gently fold until evenly coated.
- Chill for 20 minutes before serving for best flavor.