There’s something irresistibly comforting about the Best Egg Salad — creamy, tangy, and full of delightful textures. Whether you’re looking for a quick weekday lunch or a satisfying picnic treat, this recipe always hits the spot. With just a few kitchen staples and a handful of bright, fresh ingredients, you can whip up a bowl that’s not only versatile but packed with flavor. The Best Egg Salad might just steal the show every time you serve it, from sandwiches and wraps to crunchy salads and more.
Ingredients You’ll Need
This recipe for the Best Egg Salad keeps things wonderfully simple, highlighting fresh ingredients that make each bite perfect. Each component serves a special role, whether adding richness, tang, crunch, or vivid color — and leaving room for your own tasty twists!
- 8 large eggs: Eggs are obviously the star of egg salad; their creamy yolks and tender whites provide the perfect base.
- ¼ cup mayonnaise: Classic mayo brings just the right amount of richness and silkiness, binding everything together.
- 1 tablespoon Dijon mustard: Dijon adds subtle heat and brightness that wakes up all the flavors.
- 1 tablespoon finely chopped fresh chives or green onions: A sprinkle of green brings a hint of oniony sharpness and color.
- 1 tablespoon finely chopped celery (optional): For a bit of crunch and freshness, add celery — totally up to your preference.
- 1 teaspoon lemon juice: Just a splash brings the whole salad to life with citrusy zing.
- Salt and black pepper to taste: These balance and amp up all the flavors, so taste as you go.
- Paprika for garnish (optional): The final dusting of paprika isn’t just for looks — it adds a whisper of smokiness if you’d like.
How to Make Best Egg Salad
Step 1: Perfectly Cook Your Eggs
Start by placing your eggs in a saucepan and cover them with cold water by about an inch. Bring the pot to a boil over medium-high heat. Once rapid bubbles appear, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes. This method ensures bright yellow yolks with no gray edges and tender whites every time — a total game-changer for your Best Egg Salad.
Step 2: Chill and Peel Your Eggs
Once your eggs are done cooking, drain the hot water and transfer the eggs to an ice bath. Let them chill completely — this cools the eggs quickly and makes peeling a breeze. Gently tap and roll each egg to crack the shell, then peel and chop them into bite-sized pieces.
Step 3: Make the Creamy Base
In a mixing bowl, stir together the mayonnaise, Dijon mustard, lemon juice, chives or green onions, and the celery if you’re using it. This mixture becomes the luscious, tangy glue that binds the salad together. Don’t forget to give it a little taste and adjust the seasoning if needed — it should be flavorful all on its own!
Step 4: Combine and Season
Add your chopped eggs to the bowl, then gently fold them in so you keep some of that lovely egg texture. Sprinkle in your salt and black pepper, tasting as you go, until the salad is just right for you. If you love a little extra punch, now’s the perfect time to stir in a dash of hot sauce or some chopped pickles.
Step 5: Chill for Maximum Flavor
While it’s tempting to dive right in, your Best Egg Salad will be at its best after it’s had at least 30 minutes in the fridge. This short rest lets all the flavors mingle and meld, turning a simple salad into something crave-worthy. Just before serving, sprinkle with a little paprika for that classic look and an extra pop of flavor.
How to Serve Best Egg Salad
Garnishes
When it comes to finishing touches, a sprinkle of paprika not only gives the Best Egg Salad a boost of color but also adds a subtle smoky note. For extra flair, try scattered fresh chives or a sprig of dill on top — they’re simple additions that make your salad look as good as it tastes.
Side Dishes
This salad pairs beautifully with all sorts of sides! Some crispy potato chips or kettle-cooked crisps are a picnic favorite, but don’t overlook fresh fruit or a pile of crunchy veggies. A bowl of the Best Egg Salad with a side of mixed greens or a simple tomato salad makes for a light and satisfying lunch any day of the week.
Creative Ways to Present
There are so many fun ways to enjoy the Best Egg Salad! Pile it high on toasted sourdough or tuck it into crusty rolls for an unbeatable sandwich. It’s also fantastic spooned over greens as a protein-packed salad, or served in lettuce cups for a low-carb option. Hosting friends? Spoon it into petite phyllo cups or halved avocados for an eye-catching appetizer tray.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Best Egg Salad, pop it into an airtight container and refrigerate. Stored this way, it should stay fresh and delicious for up to three days. Give it a gentle stir before serving to mix in any dressing that may have settled.
Freezing
Sadly, egg salad just isn’t suited for the freezer. Freezing can change the texture of eggs and mayonnaise, making things watery and unappetizing when thawed. For the most enjoyable results, stick to making what you’ll eat within a few days.
Reheating
The Best Egg Salad is most delicious cold or at room temperature. There’s no need to reheat it — simply scoop and serve straight from the fridge, or let it rest on the counter for a few minutes to take the chill off if you prefer. If your salad has firmed up a bit in the fridge, stir in a tiny splash of mayo or yogurt to refresh it.
FAQs
Can I make the Best Egg Salad lighter?
Absolutely! For a lighter touch, substitute half of the mayonnaise with plain Greek yogurt. You still get that signature creaminess while trimming back some of the richness and calories — and it adds a lovely tang.
How should I chop my eggs?
It’s really up to personal preference! Some like larger chunks for more texture, while others mash the eggs for a smoother blend. A quick rough chop or, for more control, an egg slicer makes the task mess-free. No matter how you chop, the Best Egg Salad will be delicious.
Can I add extra ingredients to customize?
Definitely! The Best Egg Salad is incredibly adaptable. Try adding chopped pickles, fresh dill, a dash of hot sauce, or even a spoonful of capers. This classic is a perfect canvas for your favorite flavors and textures.
Is this recipe good for meal prep?
Yes, it’s fantastic for meal prep! Make a batch at the start of the week and store it in the fridge for easy lunches, wraps, or snacks. Just remember to enjoy it within three days for the best flavor and texture.
What’s the best bread or wrap for serving?
The Best Egg Salad shines on most breads — from sourdough and whole wheat to fluffy brioche or even a hearty multigrain. For wraps, tender tortilla wraps or pita pockets work great. Feeling fancy? Serve it in crisp lettuce cups for a lighter, low-carb option.
Final Thoughts
If you’re ready to make lunch the highlight of your day, give this Best Egg Salad recipe a try! It’s comforting, customizable, and practically guaranteed to brighten any table. Whether you keep it classic or add your personal twist, this recipe is sure to earn a spot in your regular rotation. Give it a whirl and watch it become your go-to for simple, satisfying meals!
Print
Best Egg Salad Recipe
- Total Time: 22 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This Best Egg Salad recipe is a classic favorite that’s creamy, flavorful, and perfect for sandwiches or salads. With simple ingredients and easy steps, you’ll have a delicious dish ready in no time!
Ingredients
Main Ingredients:
- 8 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
Additional Ingredients:
- 1 tablespoon finely chopped fresh chives or green onions
- 1 tablespoon finely chopped celery (optional)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Cook the Eggs: Place the eggs in a saucepan, cover with water, bring to a boil, then let sit for 10–12 minutes. Peel, chop, and transfer to an ice bath.
- Prepare the Salad: In a mixing bowl, combine mayo, Dijon mustard, lemon juice, chives, and celery. Add chopped eggs and mix gently. Season with salt and pepper.
- Chill and Serve: Chill the salad for at least 30 minutes. Serve on toast, in a sandwich, or over greens. Sprinkle with paprika if desired.
Notes
- For a lighter version, substitute half the mayo with plain Greek yogurt.
- Add chopped pickles or hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
