Best Egg Salad Recipe Everyone Loves
Egg salad is a classic, creamy dish made with hard-boiled eggs, a smooth dressing, and simple seasonings. This egg salad recipe is easy to prepare and comes together quickly, making it perfect for sandwiches, wraps, or a light lunch. It pairs well with fresh sides like a cabbage recipe and works nicely as part of a balanced meal that might end with a comforting pumpkin pie recipe for dessert. The combination of tender eggs and rich flavor makes it ideal for everyday meals or gatherings.
One of the best things about egg salad is how versatile it is. It can be adjusted with mustard, herbs, or crunchy vegetables to suit different tastes. Served chilled, egg salad is refreshing and satisfying, whether enjoyed on bread, crackers, or alongside fresh greens and a simple cabbage recipe. Paired with classic dishes and followed by a homemade pumpkin pie recipe, it creates a complete, timeless menu everyone enjoys.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon finely chopped onion or scallions (optional)
- 1 tablespoon chopped celery or pickle relish (optional)
- Paprika, for garnish (optional)
step-by-step instructions
Step 1: Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then reduce heat and simmer until the eggs are fully cooked. Once done, transfer the eggs to an ice bath to cool completely. Cooling helps the shells peel off easily. Peel the eggs carefully to keep them smooth. Pat them dry before chopping.
Step 2: Chop the Eggs
Cut the cooled eggs into small, even pieces using a sharp knife. You can chop them finely for a smoother egg salad or keep them slightly chunky for more texture. Uniform pieces help the dressing coat the eggs evenly. Avoid over-mashing, as texture is key. Transfer the chopped eggs to a mixing bowl. Set aside while preparing the dressing.
Step 3: Make the Dressing
In a small bowl, combine mayonnaise, mustard, salt, and black pepper. Stir until smooth and well blended. Adjust seasoning to taste depending on how tangy or creamy you like it. This dressing forms the base flavor of the egg salad. A balanced dressing enhances the eggs without overpowering them. Keep it simple and creamy.
Step 4: Combine and Mix
Add the dressing to the chopped eggs and gently fold everything together. Stir carefully to avoid breaking down the eggs too much. Add chopped onion, celery, or pickle relish if using. Mix just until everything is evenly coated. Taste and adjust seasoning if needed. The egg salad should be creamy but not runny.
Step 5: Chill and Serve
Cover the bowl and refrigerate the egg salad for at least 20–30 minutes. Chilling helps the flavors meld together and improves texture. Serve chilled on bread, in wraps, or with crackers. Garnish with a sprinkle of paprika if desired. Egg salad can be stored in the refrigerator for up to 3 days. Enjoy fresh for the best flavor.
Nutrition (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 2 g |
| Sugars | 1 g |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 280 mg |
| Sodium | 260 mg |
| Fiber | 0 g |
| Calcium | 4% DV |
| Iron | 6% DV |
Conclusion
This egg salad recipe is simple, creamy, and incredibly satisfying. With minimal ingredients and easy preparation, it’s perfect for quick lunches, sandwiches, or light meals. Chilling the salad enhances the flavor and texture, making every bite smooth and delicious. A timeless classic, egg salad is versatile, comforting, and always a crowd favorite.
