Welcome! If you’ve been hunting for a timeless, comforting dish that’s quick to make and hard to mess up, this Egg Salad recipe is your golden ticket. Whether you’re craving a satisfying sandwich, prepping a week’s worth of lunch, or looking for an easy appetizer filling, egg salad hits all the right notes—creamy, tangy, and oh-so-versatile.
At Recipes2Gather.com, we’re all about cozy classics with modern ease. This egg salad is simple to whip up but never boring. It’s one of those staple recipes every home cook should have up their sleeve, just like our deviled egg trays or creamy cottage cheese sauce for chicken. Ready to dive into one of the easiest, most delicious lunches ever? Let’s do it.
Key Benefits
Egg salad might seem like a humble dish, but don’t underestimate its perks. Here’s why it’s earned a spot on your go-to recipe list:
- Packed with Protein: Eggs are an excellent source of high-quality protein, making this a filling meal for any time of day.
- Quick to Make: You can have a batch ready in under 30 minutes, start to finish—including boiling the eggs.
- Budget-Conscious: With just a few pantry staples, you can feed a crowd or prep multiple meals affordably.
- Customizable: Keep it classic or add bold flavors like curry powder, relish, or avocado—it’s a great base for experimenting.
- Meal-Prep Friendly: Store it in the fridge for up to five days. It’s perfect for make-ahead lunches or quick weekday snacks.
This recipe fits perfectly with your everyday meal plan and works beautifully alongside recipes like our cheese crackers for a well-rounded lunch spread.
Ingredients for Egg Salad
Here’s everything you need for a simple yet flavorful egg salad. The magic’s in the mix—smooth, zippy, and just the right amount of bite in every spoonful.
Basic Ingredients:
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon yellow or Dijon mustard
- 1 tablespoon chopped fresh dill or parsley
- Salt and black pepper, to taste
Optional Add-ins:
- A spoonful of sweet pickle relish or some finely diced pickles
- ¼ cup finely diced celery or red onion
- A splash of lemon juice or a bit of apple cider vinegar for a tangy lift
- Paprika or hot sauce for a bit of heat
- 1 tablespoon plain Greek yogurt (to lighten it up)
You’ll be amazed at how a few simple tweaks can transform this dish. Want something a little richer? Add a bit of cream cheese for an ultra-smooth, richer twist.
Step-by-Step Instructions for Egg Salad
Let’s walk through this easy recipe so you can make it perfectly every time.
- Boil the Eggs: Start by putting your eggs in a pot and filling it up with cold water. Let the water come to a boil, then cover the pot and take it off the burner. Let them sit for 10–12 minutes, then transfer to an ice bath.
- Peel and Chop: Once cooled, peel the eggs and chop them to your desired texture—chunky or finely diced.
- Mix the Dressing: In a bowl, blend together the mayo, mustard, herbs, and whatever extras you’re tossing in—season with salt and pepper to taste.
- Combine: Gently fold in the chopped eggs until fully coated but not mashed. You want it creamy, not mushy.
- Taste and Adjust: Add a pinch more salt, a splash of lemon juice, or a little hot sauce based on your taste.
- Chill (Optional): If you’ve got the time, pop it in the fridge for half an hour so the flavors really come together. Or serve it right away if you’re short on time.
Looking for more mix-and-mingle recipes? Pair this with our caesar pasta salad for the perfect lunch combo.
Pro Tips and Variations for Egg Salad
There’s no rule saying you have to keep it classic, feel free to switch things up. Looking to make it your own? Try these tasty twists:
- Amp Up the Texture: Add chopped celery, green onion, or even shredded carrots for extra crunch.
- Flavor Twists: Try curry powder, smoked paprika, or everything bagel seasoning for a unique spin.
- Lighten It Up: Use half mayo and half Greek yogurt for a leaner but still creamy version.
- Avocado Remix: Mash in half an avocado for a boost of healthy fat and a rich, green tint.
- Egg-Free Option: For guests with egg sensitivities, substitute tofu and use the same seasoning for a mock salad that surprises.
This recipe is a great companion to a hearty main like our cheeseburger bowl or served on a tray with crackers for parties.
Serving Suggestions for Egg Salad
Egg salad is one of the most flexible dishes out there. Here are a few ways to serve it that keep things interesting:
- Classic Sandwich: Pile it on your favorite bread—white, whole grain, sourdough, or rye.
- Slider Style: Scoop it onto small brioche or Hawaiian rolls for bite-sized party food.
- Lettuce Wraps: Looking to cut carbs? Spoon it into fresh romaine or butter lettuce for a crunchy wrap.
- Open-Faced Toast: Spread it over toasted sourdough and top with microgreens or arugula.
- Scooped on a Salad: Add a dollop to a bed of greens with cherry tomatoes and cucumbers.
Serving a brunch or picnic? Round out the spread with sweet options like our blueberry french toast.
Trasted Resources for Egg Salad
- Learn all about egg nutrition from Harvard’s guide to eggs and health.
- Discover more protein-rich recipes in this Healthline list of healthy lunch ideas.
- For perfect egg boiling tips, visit The Kitchn’s step-by-step tutorial.
- See how mayo alternatives stack up in this Serious Eats spread comparison.
Conclusion
Egg salad is more than a quick fix—it’s a classic that adapts to your cravings. From nostalgic sandwiches to creative wraps and party-ready sliders, this creamy favorite can be as simple or as gourmet as you like. It might be simple to make, but it packs in plenty of flavor and feel-good vibes.
Bookmark this recipe and come back any time you need an easy lunch idea or a quick dish for company. At Recipes2Gather.com, we’re always finding fresh ways to make the classics better—like this egg salad, ready to be your new lunchtime hero. Still hungry? Give our old-fashioned pimento cheese recipe a try for a southern-style spin on sandwich spreads.
Print
Egg Salad Recipe for a Creamy, Crave-Worthy Classic
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy egg salad recipe is creamy, comforting, and endlessly customizable. Perfect for sandwiches, sliders, or salad toppers—ready in minutes and full of flavor
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tbsp yellow or Dijon mustard
- 1 tbsp chopped fresh herbs
- Salt & pepper to taste
- Optional: pickle relish, celery, lemon juice, red onion, paprika
Instructions
- Boil Eggs: Place eggs in pot, bring to boil, then turn off heat and let sit 12 minutes. Transfer to ice bath.
- Peel & Chop: Once cool, peel and chop eggs.
- Mix Dressing: In a bowl, combine mayo, mustard, herbs, salt, pepper, and optional ingredients.
- Combine: Gently fold in chopped eggs until fully coated.
- Serve: Chill for 30 minutes or serve immediately on bread or greens.
Notes
Swap mayo with Greek yogurt or avocado for a lighter twist. Add celery or pickles for crun
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 195
- Sugar: 1g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg
FAQs
How long does egg salad last?
Keep it sealed tight in the fridge, and it’ll stay fresh for up to five days.
Can I freeze egg salad?
Not recommended. The mayo and eggs don’t freeze well and can separate once thawed.
Can I use pre-boiled eggs?
Yes! Store-bought boiled eggs save time and work perfectly for this recipe.
How do I make it spicy?
Stir in a little sriracha, hot sauce, or finely diced jalapeños for heat.
Is this recipe gluten-free?
The egg salad itself is gluten-free—just make sure to use gluten-free bread or crackers if needed.
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