Egg Salad Recipe (with Video)

Egg Salad Recipe: Egg salad is a classic dish that has stood the test of time. It’s simple, creamy, and can be whipped up with just a handful of ingredients.

Whether you’re making sandwiches, wraps, or serving it atop a bed of greens, this egg salad recipe is perfect for lunch, a picnic, or a light dinner.

Let’s walk through the steps to make the perfect egg salad from scratch!

Ingredients You’ll Need

Before we dive into the steps, let’s go over the basic ingredients you’ll need to prepare a delicious egg salad. The beauty of this recipe is its simplicity. You probably already have most of these ingredients in your kitchen!

Basic Ingredients:

• 6 large eggs
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice (optional)
• Salt and pepper to taste

Optional Add-ons for Extra Flavor:

• 1 stalk of celery (finely chopped)
• 2 tablespoons red onion (finely chopped)
• 1 tablespoon fresh dill or parsley (chopped)
• 1 tablespoon sweet or dill pickle relish
• Paprika for garnish

How to Make Egg Salad

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Step 1: Boiling the Eggs

The foundation of any great egg salad is perfectly hard-boiled eggs. Here’s how to get them just right:

1. Place the eggs in a pot: Lay the eggs in a single layer in a saucepan and cover them with cold water, about an inch above the eggs.
2. Bring to a boil: Heat the pot over medium-high heat until the water reaches a rolling boil.
3. Turn off the heat: Once boiling, turn off the heat, cover the pot, and let the eggs sit for about 10-12 minutes.
4. Transfer to an ice bath: Carefully drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Let them cool for about 5 minutes.

Pro Tip: Adding a splash of vinegar or a pinch of salt to the water can help make peeling the eggs easier.

Step 2: Preparing the Eggs

Now that your eggs are perfectly boiled, it’s time to peel and chop them:

1. Peel the eggs: Gently tap the eggs on a hard surface and roll them to crack the shell. Start peeling from the wider end where there’s typically an air pocket.
2. Chop the eggs: For an egg salad with texture, roughly chop the eggs into medium-sized pieces. If you prefer a smoother consistency, you can finely chop or even mash them slightly with a fork.

Step 3: Mixing the Base

The creamy base of the egg salad is what brings everything together. Here’s how to create it:

1. Mayonnaise and mustard mix: In a large bowl, mix the mayonnaise and Dijon mustard together. These two ingredients form the creamy backbone of the salad.
2. Lemon juice (optional): If you want a hint of brightness, squeeze in some lemon juice for a tangy twist.
3. Substitutes: If you want to make it lighter, you can swap out half of the mayonnaise for Greek yogurt or sour cream without sacrificing flavor.

Step 4: Adding Flavorful Seasonings

Seasonings are what elevate your egg salad from basic to bold:

1. Salt and pepper: Always start with a pinch of salt and freshly ground black pepper to taste.
2. Fresh herbs: For an extra burst of flavor, consider adding fresh herbs like chopped dill or parsley.
3. Other spices: If you want a little more punch, a dash of paprika or cayenne pepper can add a subtle heat.

Step 5: Incorporating Crunch and Texture

Adding a bit of crunch is key to balancing the creamy texture of the egg salad. Some great additions include:

1. Chopped celery: Adds a refreshing crunch without overpowering the flavor.
2. Red onion: Finely chopped red onion adds a mild sharpness.
3. Pickles: A tablespoon of pickle relish or finely diced pickles can give your egg salad a tangy bite.

Step 6: Combining Ingredients

Now that you’ve got all the components ready, it’s time to mix them together:

1. Gently fold the ingredients: Add the chopped eggs to the bowl with your mayonnaise mixture. Gently fold everything together to combine.
2. Be careful not to over-mix: You want the salad to hold some structure, so avoid over-stirring, which can make it too mushy.

Step 7: Chilling the Egg Salad

For the best flavor, egg salad should be chilled before serving:

1. Refrigerate: Cover the bowl and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld together.
2. How long?: You can refrigerate egg salad for up to 24 hours before serving. It tastes even better the next day!

Step 8: Serving Suggestions

Egg salad is incredibly versatile, and there are endless ways to serve it:

1. Classic sandwich: Spread the egg salad between slices of your favorite bread or toast for a quick and satisfying sandwich.
2. Lettuce wraps: For a low-carb option, spoon the egg salad into crisp lettuce leaves.
3. On crackers or as a dip: Egg salad can also be served as a dip for crackers or vegetables.

Variations on the Classic Egg Salad Recipe

Want to switch things up? Here are some fun variations:

1. Avocado Egg Salad: Swap out some of the mayonnaise for mashed avocado for a creamy, healthy twist.
2. Spicy Egg Salad: Add a teaspoon of sriracha or a dash of hot sauce for a little heat.

Tips for Making the Best Egg Salad

Here are some pro tips to ensure your egg salad turns out perfect every time:

• Avoid watery egg salad: If your salad is too watery, try patting the eggs dry with a paper towel after chopping.
• Don’t overdo the mayonnaise: Start with less mayo, and add more if needed to prevent the salad from becoming too heavy.

Storing and Shelf Life

Egg salad is best enjoyed fresh, but it can be stored:

• In the fridge: Store any leftovers in an airtight container for up to 3 days.
• Freezing: Egg salad doesn’t freeze well due to the mayo, so it’s best not to freeze it.

Nutritional Information

Here’s a breakdown of the typical nutrition in a serving of egg salad:

• Calories: ~200 per serving
• Protein: 12g
• Fats: 15g
• Carbohydrates: 2g

To make it healthier, consider using low-fat mayo or Greek yogurt.

FAQs about Egg Salad Recipe

1. How long can egg salad be stored in the fridge?

Egg salad can be stored in an airtight container in the fridge for up to 3-5 days. For the best taste and freshness, consume within the first 1-2 days.

2. Can I make egg salad in advance?

Yes! You can prepare egg salad a day in advance. Just keep it refrigerated and stir it before serving to restore its creamy texture.

3. What can I add to egg salad to enhance the flavor?

Experiment with ingredients like mustard, paprika, chopped pickles, or fresh herbs like dill or parsley to give your egg salad a unique twist.

4. Can egg salad be frozen?

It’s not recommended to freeze egg salad as the texture may become watery when thawed. It’s best enjoyed fresh or within a few days of preparation.

5. How can I make my egg salad healthier?

For a healthier option, use Greek yogurt or mashed avocado in place of mayonnaise. You can also add more vegetables like celery or cucumber for extra crunch and nutrients.

Conclusion

Egg salad is not only quick and easy to make but also incredibly versatile. It’s a satisfying, protein-packed dish that can be whipped up in minutes, making it perfect for busy days. Whether served on toast, in a sandwich, or as a side, it’s guaranteed to hit the spot.

Plus, you can customize it with your favorite ingredients like herbs, spices, or even veggies to make it uniquely yours. So why not try out this simple egg salad recipe and get creative with your own twist? You’ll never look at lunch the same way again!