7-Step Delicious & Easy Egg Salad Recipe – A Creamy, Flavor-Packed Guide!

Egg salad is a classic dish loved for its creamy texture, rich flavor, and simplicity. Whether you’re making a quick lunch or preparing for a picnic, a good egg salad recipe can be a game-changer. In this article, we’ll explore the basic ingredients, a 3-ingredient version, tips to enhance the flavor, and a detailed egg salad recipe that you’ll want to make again and again.

What Are the Ingredients of Egg Salad?

A traditional egg salad recipe includes a few key ingredients:

• Hard-boiled eggs – The star of the dish, chopped or mashed.

• Mayonnaise – Adds creaminess and binds everything together.

• Mustard – Provides a tangy kick (Dijon or yellow mustard works well).

• Salt & pepper – Essential for seasoning.

• Onions or celery – For a bit of crunch and freshness.

• Fresh herbs – Dill, chives, or parsley add extra flavor.

These ingredients create a balanced, creamy, and flavorful egg salad that’s perfect for sandwiches or crackers.

What Is the 3-Ingredient Egg Salad Recipe?

If you’re short on time or ingredients, this minimalist egg salad recipe is for you:

1. Hard-boiled eggs – Chop or mash 6 eggs.

2. Mayonnaise – Mix in 3 tablespoons for creaminess.

3. Salt & pepper – Season to taste.

That’s it! This simple version still delivers great taste. For extra flavor, add a dash of paprika or a squeeze of lemon juice.

How Do You Make Egg Salad Better?

Elevate your egg salad recipe with these easy tips:

• Use Greek yogurt – Swap half the mayo for a healthier twist.

• Add crunch – Toss in diced celery, pickles, or red onions.

• Spice it up – A pinch of cayenne or smoked paprika adds depth.

• Fresh herbs – Dill, chives, or parsley brighten the flavor.

• Lemon or vinegar – A splash cuts through the richness.

These small tweaks make a big difference in taste and texture!

How to Make Egg Salad – Step by Step Guide

Egg salad is a simple, creamy, and delicious dish perfect for sandwiches, wraps, or salads. Follow this easy step-by-step egg salad recipe for the best results every time!

Ingredients for Egg Salad

• 6 large eggs

• ¼ cup mayonnaise

• 1 tbsp Dijon mustard (or yellow mustard)

• ¼ cup finely diced celery

• 2 tbsp finely chopped red onion (or green onions)

• 1 tbsp fresh dill or chives (optional)

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• 1 tsp lemon juice (optional, for brightness)

• Paprika or cayenne (optional, for spice)

Step-by-Step Instructions

Step 1: Boil the Eggs Perfectly

1. Place eggs in a saucepan and cover with cold water (about 1 inch above the eggs).

2. Bring to a boil over medium-high heat.

3. Once boiling, turn off the heat, cover the pot, and let sit for 10-12 minutes.

4. Drain the hot water and transfer eggs to an ice bath (cold water + ice cubes) for 5 minutes to stop cooking.

5. Peel the eggs under cool running water for easier removal.

Step 2: Chop or Mash the Eggs

• For chunky egg salad, dice the eggs with a knife.

• For creamy egg salad, mash them with a fork or pastry cutter.

Step 3: Mix the Dressing

In a large bowl, combine:

• Mayonnaise

• Mustard

• Salt & pepper

• Lemon juice (if using)

Step 4: Combine All Ingredients

1. Add the chopped eggs to the dressing.

2. Gently fold in celery, onions, and fresh herbs.

3. Mix until well combined but not over-mashed.

Step 5: Chill & Serve

• Refrigerate for at least 30 minutes to let flavors meld.

• Serve on toasted bread, crackers, or lettuce wraps.

Pro Tips for the Best Egg Salad

✔ Use slightly older eggs – They peel easier than fresh ones.
✔ Adjust creaminess – Add more mayo or a spoon of Greek yogurt.
✔ Add crunch – Try pickles, bell peppers, or apples for texture.
✔ Spice it up – A dash of hot sauce or smoked paprika adds depth.

Ways to Serve Egg Salad

• Classic Sandwich – On whole wheat bread with lettuce.

• Low-Carb Option – In lettuce cups or on cucumber slices.

• Protein Boost – Top with avocado or bacon bits.

Final Thoughts

Egg salad is a versatile dish that’s easy to customize. From a simple 3-ingredient version to a loaded egg salad recipe, there’s a variation for every taste. Try this recipe today and enjoy a delicious, protein-packed meal!

Remember, the key to a great egg salad recipe is balancing creaminess, crunch, and seasoning. Happy cooking!

FAQs

Egg Salad Recipe

5 from 7 votes

Egg salad is a classic dish loved for its creamy texture, rich flavor, and simplicity. Whether you’re making a quick lunch or preparing for a picnic, a good egg salad recipe can be a game-changer

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Additional Time: 10 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: lunch, Main Course, Salad

Cuisine: American

Calories: 333

Ingredients Method

Ingredients

  

• 6 large eggs
• ¼ Cup mayonnaise
• 1 tbsp Dijon mustard (or yellow mustard)
• ¼ cup finely diced celery
• 2 tbsps finely chopped red onion (or green onions)
• 1 tbsp fresh dill or chives (optional)
• 1 tbsp salt (adjust to taste)
• ¼ tbsp black pepper
• 1 tbsp lemon juice (optional, for brightness)
• Paprika or cayenne (optional, for spice)

Method

 

Step 1: Boil the Eggs Perfectly

1. Place eggs in a saucepan and cover with cold water (about 1 inch above the eggs).
2. Bring to a boil over medium-high heat.
3. Once boiling, turn off the heat, cover the pot, and let sit for 10-12 minutes.
4. Drain the hot water and transfer eggs to an ice bath (cold water + ice cubes) for 5 minutes to stop cooking.
5. Peel the eggs under cool running water for easier removal.

Step 2: Chop or Mash the Eggs

1. For chunky egg salad, dice the eggs with a knife.
2. For creamy egg salad, mash them with a fork or pastry cutter.

Step 3: Mix the Dressing

1. In a large bowl, combine:
2. Mayonnaise
3. Mustard
4. Salt & pepper
5. Lemon juice (if using)

Step 4: Combine All Ingredients

1. Add the chopped eggs to the dressing.
2. Gently fold in celery, onions, and fresh herbs.
3. Mix until well combined but not over-mashed.

Step 5: Chill & Serve

1. Refrigerate for at least 30 minutes to let flavors meld.
2. Serve on toasted bread, crackers, or lettuce wraps.