This egg salad recipe is perfect for any time you need a tasty meal, whether you’re eating it on its own, in a sandwich, or wrapped up. You only need a few basic ingredients, like boiled eggs and some simple stuff, to make it quick and easy.
You’ve probably had this egg salad before at parties, picnics, or during special occasions like Easter. Maybe you’ve even bought it from a deli or made yourself a sandwich with it for lunch. It’s a really yummy choice for a light and satisfying meal that lots of people enjoy because it’s so simple and tastes great.
This egg salad recipe is fresher and tastier than others. In my view, it’s what a classic egg salad should aim to be. It’s still creamy, rich, and full of flavor.
Egg Salad Recipe
Equipment
- Large bowl
- Large pot (for boiling eggs)
- Cutting Board
- Knife
- Fork or whisk
Ingredients
- 6 Eggs
- 1/4 cup Mayonnaise
- 1 tbsp Mustard
- 1/4 cup Celery diced
- 1/4 cup Onion diced
- Salt and pepper (according to taste)
- 1/4 tsp Paprika for garnish Optional
Instructions
- Firstly, place eggs in a large pot and cover with water.
- Then, bring water to a boil, then reduce heat and let eggs simmer for 10-12 minutes.
- Remove eggs from hot water and place in a bowl of cold water to cool.
- Once cooled, peel eggs and chop them into small pieces.
- Take a separate bowl, mix mayonnaise, mustard, diced celery, and diced onion.
- Add chopped eggs to the mixture and stir until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Sprinkle paprika on top for garnish before serving. (Optional)
Notes
- Use ½ cup mayonnaise, or less if you prefer. You can also use Greek yogurt or mashed avocado instead.
- Sprinkle minced parsley, dill, tarragon, or chives on top if you like.
- If you want you can try different kinds of mustard like yellow mustard or ground mustard.Â
- Cover and refrigerate any leftovers, which will stay fresh for up to 3-4 days.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 199 kcal |
| Cholesterol | 570mg |
| Sugar | 3g |
| Fibre | 2g |
| Carbohydrates | 4g |
| Fat | 36g |
| Iron | 2mg |
| Protein | 22g |
| Potassium | 237mg |
| Sodium | 415mg |
Do You Need Egg Cooker to Cook Eggs for Egg Salad?
If you’re not good at making hard boiled eggs or don’t want to bother with the stove, I really recommend using an Egg Cooker. It’s known as one of the best, and it makes cooking hard and soft boiled eggs super easy for recipes like egg salad! Plus, it can cook up to 6-7 eggs at the same time.
Is it Okay to Freeze Egg Salad?
We don’t suggest freezing egg salad because it might not taste or feel the same after thawing. However, if you’re fine with that, you can freeze it for up to a month. Just let it thaw in the fridge overnight before eating.
Can I Use Homemade Mayonnaise to Make Egg Salad?
If you enjoy making your own mayonnaise at home, you can use it instead of store-bought in your egg salad. It’s perfect for controlling ingredients and avoiding preservatives or reducing sodium. Just remember to taste and season it as required, and you’ll have delicious egg salad in no time. Keep in mind that homemade mayonnaise has raw eggs, so refrigerate it and use it within a day.
What Else Can I Put in my Egg Salad to Make it Tastier?
Egg salad can be really fun to experiment with! For a tasty sandwich, try adding crunchy celery, flavorful chives, and fresh parsley. You can also spice things up with crispy bacon, dill, green onions, dill pickles, or a bit of Tabasco for extra flavor. Let your creativity shine in the kitchen with this classic lunchtime favorite!
