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Egg Salad Recipe

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
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time: 10 minutes
Total Time 35 minutes
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.