This classic egg salad recipe is unbelievably creamy, easy to make, and comes together with just 5 simple ingredients. It’s the perfect filling for sandwiches and is ready in about 20 minutes, making it a dream for quick lunches and easy meal prep.
For me, a perfect egg salad sandwich is like a warm hug. I remember my mom packing them in my lunchbox, the bread always soft and the filling so satisfying. This is that nostalgic recipe, perfected. We’re focusing on the simple, classic flavors that make it a timeless favorite for a reason.
Why You’ll Love This Recipe
- Incredibly Easy: If you can boil an egg, you can make this! It’s truly foolproof.
- Ready in 20 Minutes: Perfect for a quick lunch or a fast weeknight meal prep.
- Super Creamy (Not Watery!): We have a few simple tricks to guarantee the perfect creamy texture every time.
- Only 5 Core Ingredients: No need to run to the store for a long list of items.
- A True Classic: The nostalgic, comforting flavor that everyone loves.
Ingredients for the Perfect Egg Salad Recipe
The magic of this recipe is its simplicity. We’re not hiding behind a dozen ingredients. Instead, we’re letting a few high-quality basics shine.
- Large Eggs: The star of the show! Perfectly hard-boiled eggs are the key to great egg salad, and they’re also the foundation for our [Link to: Classic Deviled Eggs Recipe].
- Mayonnaise: This is what brings the creaminess. For the best flavor, I recommend using a full-fat, high-quality mayo like Duke’s or Hellmann’s.
- Celery: Don’t skip this! A finely diced rib of celery adds a fresh, crisp texture that cuts through the richness of the eggs and mayo.
- Dijon Mustard: Just a teaspoon adds a tangy depth of flavor that balances the mayonnaise perfectly.
- Fresh Chives: These provide a delicate, mild onion flavor. Finely chopped green onions or a tiny bit of red onion are great substitutes.
- Salt and Pepper: Essential for bringing all the other flavors to life.
How to Make This Egg Salad Recipe (Step-by-Step)
Ready to see how easy this is? Let’s walk through it together.
Step 1: Boil the Eggs Place your eggs in a single layer in a saucepan and cover them with about an inch of cold water. Bring the water to a rolling boil over high heat. Once it’s boiling, immediately turn off the heat, cover the pot with a lid, and let the eggs sit for 10-12 minutes.
Step 2: Create an Ice Bath While the eggs are cooking, fill a large bowl with ice and water. As soon as the 10-12 minutes are up, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool completely, for at least 10 minutes. This stops the cooking process and makes the eggs much easier to peel.
Step 3: Peel and Chop the Eggs Gently crack the cooled eggs on a hard surface and roll them to loosen the shell. Peel them and pat them dry with a paper towel, then roughly chop them. You can see the ideal chop size in the photo.
Step 4: Mix the Dressing In a medium bowl, stir together the mayonnaise, Dijon mustard, finely diced celery, chopped chives, salt, and pepper. Mix until it’s smooth and well combined.
Step 5: Combine and Chill Gently fold the chopped eggs into the dressing. Be careful not to over-mix, or the yolks can make the salad mushy. For the best flavor, cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Tips for the Best Egg Salad Recipe
- Don’t Under- or Over-Cook the Eggs. For creamy yolks, 10-12 minutes in hot water is the sweet spot. Overcooked eggs get that gray-green ring around the yolk.
- The Ice Bath is Non-Negotiable. It makes peeling a breeze and ensures a perfect texture.
- Use a Pastry Cutter. For a fast, uniform chop, try a pastry cutter! It’s much quicker than a knife.
- Toast Your Bread. If you’re making a sandwich, toasting the bread slightly creates a barrier that prevents it from getting soggy.
- Let It Chill. A 30-minute chill in the fridge makes a huge difference. The flavors get to know each other, and the salad firms up beautifully.
- Taste Before You Serve. Always do a final taste test. It might need an extra pinch of salt or a little more black pepper.
- Quality Ingredients Matter. Since there are so few ingredients, their quality really stands out. Using fresh, good-quality eggs not only tastes better but provides excellent nutrition. According to the USDA, eggs are a fantastic source of high-quality protein and essential nutrients.
Egg Salad Recipe Variations
While I love the classic version, this recipe is a wonderful canvas for creativity! Add a pinch of curry powder for a sweet and savory twist. For a spicy kick, finely dice a jalapeño. If you love simple, creamy salads like this one, you should also try our [Link to: Easy Potato Salad Recipe]. To make this recipe gluten-free, simply serve it in crisp lettuce cups or on top of a bed of greens instead of bread.
How to Store Leftover Egg Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing egg salad, as the mayonnaise will separate when it thaws and create a watery, unpleasant texture.
What to Serve with Egg Salad
The most classic way to serve egg salad is in a sandwich, especially on a soft loaf like our [Link to: Homemade Bread Recipe]. It’s also fantastic served with crackers for dipping, scooped into an avocado half, or dolloped onto a simple green salad for a boost of protein.
Frequently Asked Questions (FAQ)
Why is my egg salad watery?
This usually happens if the eggs aren’t dried properly after peeling or if you use a low-quality mayonnaise. Always pat your peeled eggs dry and use a good, full-fat mayo.
How long do you boil eggs for egg salad?
For perfect hard-boiled eggs, bring water to a boil, then remove it from the heat and let the eggs sit in the hot, covered water for 10-12 minutes.
Can I make egg salad ahead of time?
Yes, it tastes even better after it has chilled for a few hours. You can make it up to a day in advance.
What can I use instead of mayonnaise?
For a lighter alternative, you can substitute part or all of the mayonnaise with full-fat Greek yogurt or mashed avocado.
How do you chop eggs for egg salad?
Gently chop the eggs with a knife into medium-sized pieces and then fold them into the dressing to help maintain texture. A pastry cutter also works well.
Can I freeze egg salad?
No, I strongly advise against freezing it. The mayonnaise will separate upon thawing, creating a watery texture.
Is egg salad healthy?
Egg salad can be a healthy source of protein. To make it healthier, use Greek yogurt or avocado instead of mayo and serve it in lettuce cups.
Why does my egg salad taste bland?
This is usually due to under-seasoning. Be sure to add enough salt and freshly ground black pepper. A squeeze of fresh lemon juice can also brighten the flavor.
What’s the best bread for an egg salad sandwich?
I love it on a soft brioche or challah. Toasted sourdough provides a great contrast, and classic whole wheat is always a delicious choice.
What can I add to my egg salad?
You can add bacon bits, diced pickles, a pinch of paprika, or fresh herbs like dill to customize your egg salad.
The Perfect 5-Ingredient Egg Salad Recipe
Equipment
- Saucepan
- Saucepan
- Knife or Pastry Cutter
Ingredients
- 6 large eggs
- 1/2 cup high-quality mayonnaise
- 1 celery stalk finely diced
- 2 tbsp fresh chives chopped
- 1 tsp Dijon mustard
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
Instructions
- Boil Eggs: Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil, then turn off the heat, cover, and let stand for 10-12 minutes.
- Cool Eggs: Transfer the cooked eggs to a large bowl of ice water and let them cool completely for at least 10 minutes.
- Peel & Chop: Once cooled, peel the eggs and roughly chop them into bite-sized pieces.
- Mix Dressing: In a medium bowl, stir together the mayonnaise, diced celery, chives, Dijon mustard, salt, and pepper until smooth.
- Combine: Gently fold the chopped eggs into the dressing until they are just coated. Do not over-mix.
- Chill & Serve: For best results, cover and refrigerate for at least 30 minutes before serving.
Video
Notes
Conclusion
This creamy, classic egg salad recipe is the perfect quick lunch or snack. Whether you serve it on bread, in crisp lettuce cups, or with a side of crackers, it’s a timeless favorite that never disappoints. Try it today and discover more easy, delicious recipes here on SpoonnSpice!