If you’re on the hunt for a timeless classic that never fails to delight, this Egg Salad Recipe is your new best friend in the kitchen. Creamy, tangy, and packed with a satisfying crunch, it’s the ultimate comfort food that comes together with surprisingly simple ingredients. Whether you’re prepping a quick lunch, a picnic treat, or a light dinner, this recipe strikes the perfect balance between flavors and textures, making every bite incredibly enjoyable. Get ready to fall in love all over again with this vibrant twist on a beloved favorite.
Ingredients You’ll Need
Creating the perfect egg salad hinges on a handful of essential ingredients that each bring their own magic to the table. From the silky mayonnaise to the crisp celery, every item plays a pivotal role in building flavor, texture, and visual appeal.
- 6 large hard-boiled eggs: The star of the dish, providing creamy, rich protein and a lovely base texture.
- 1/2 cup mayonnaise: Adds luscious creaminess and binds everything together beautifully without overpowering.
- 1 tablespoon Dijon mustard: Brings a gentle tang and subtle heat to brighten up the entire salad.
- 1/4 cup finely chopped celery: Offers a fresh, crunchy bite that perfectly contrasts the softness of the eggs.
- 1/4 cup diced red onion: Brings a sharp, zesty note and a pop of color that livens up the salad visually and in flavor.
- Salt and pepper to taste: Essential seasonings that enhance and balance all the other ingredients.
How to Make Egg Salad Recipe
Step 1: Perfectly Boil the Eggs
The secret to a creamy egg salad starts with perfectly hard-boiled eggs. Place your eggs in a pot and cover with cold water, then bring to a boil over medium heat. As soon as the water bubbles, cover the pot, remove it from heat, and let it sit undisturbed for 12 minutes. This method gently cooks the eggs to that ideal firm yet tender texture you’re aiming for before plunging them into an ice bath to stop the cooking and make peeling a breeze.
Step 2: Peel and Chop
Once your eggs are cool, carefully peel off the shells and chop the eggs into bite-sized pieces. Don’t worry about perfect uniformity; this slight variation in size adds a homemade charm and ensures bursts of eggy goodness in every forkful.
Step 3: Combine Ingredients
In a mixing bowl, bring your egg salad to life by combining the chopped eggs with mayonnaise, Dijon mustard, celery, and red onion. Season generously with salt and pepper, then gently stir until everything is evenly coated and looking delightfully creamy with a sprinkle of textured bits throughout.
Step 4: Chill to Marry Flavors
Pop your egg salad into the refrigerator for at least 30 minutes before serving. This chill time allows the flavors to meld together harmoniously, giving you an extra flavorful experience with every bite.
Step 5: Serve and Enjoy
Whether you spread it on golden toast or nestle it into crisp lettuce wraps, this Egg Salad Recipe shines as a versatile, satisfying treat. The freshness of the celery and onion really sings when balanced against creamy eggs and tangy mustard—your taste buds are in for a real treat!
How to Serve Egg Salad Recipe
Garnishes
Garnishing can take your egg salad from simple to spectacular. Fresh herbs like dill, chives, or parsley add a fragrant lift and a burst of green color. A sprinkle of paprika or a few cracked black peppercorns on top adds detail that’s as pretty as it is tasty.
Side Dishes
This egg salad pairs wonderfully with light, crisp sides to keep things balanced. Think along the lines of crunchy pickles, fresh garden salad, or even kettle-cooked chips for a salty crunch. Each side enhances the overall meal without overshadowing the star of the show.
Creative Ways to Present
For a fun twist, serve your egg salad in halved avocado boats or stuff it inside ripe tomatoes for a colorful, healthy bite. Turning it into tea sandwiches by layering on soft bread slices makes it ideal for brunches or casual get-togethers where finger foods shine.
Make Ahead and Storage
Storing Leftovers
Egg salad keeps well when stored in an airtight container in the refrigerator for up to three days. The flavors deepen over time, but it’s best to enjoy it fresh to savor that perfect balance of creaminess and crispness.
Freezing
Freezing egg salad is generally not recommended because the mayonnaise and eggs tend to separate, resulting in a watery texture upon thawing. If you want to prepare in advance, keep the salad refrigerated and consume within a few days for the best experience.
Reheating
This Egg Salad Recipe is best enjoyed cold or at room temperature. Avoid reheating as it changes the texture and flavor, making the eggs rubbery and the dressing less enticing.
FAQs
Can I use light mayonnaise or a healthier alternative?
Absolutely! Light mayonnaise or Greek yogurt can be substituted to reduce calories while still maintaining creaminess, though the flavor profile might be slightly tangier.
How can I make the egg salad less runny?
Ensure your mayonnaise is the right amount—too much can make it runny. Also, draining any excess moisture from your celery and onions helps keep the salad firm.
What if I don’t have Dijon mustard?
A good substitute is yellow mustard or even a dollop of prepared horseradish for a bit of zip. Each will change the flavor subtly but still keep it delicious.
How do I store egg salad to keep it fresh?
Use an airtight container and store it in the refrigerator. Keeping it cold preserves freshness and prevents any off flavors from developing quickly.
Is this recipe suitable for meal prepping?
Yes! Because the flavors deepen as the salad chills, it’s perfect for making ahead, just keep it refrigerated and consume within three days for the best taste and texture.
Final Thoughts
This Egg Salad Recipe is truly a kitchen champion—simple to whip up, endlessly customizable, and always a crowd-pleaser. Next time you want a dish that’s quick, wholesome, and deliciously satisfying, give this recipe a go. You’ll be amazed how such everyday ingredients transform into something absolutely wonderful that feels like a hug on a plate. Enjoy!
Print
Apple Crumb Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This classic Egg Salad recipe combines hard-boiled eggs with creamy mayonnaise, tangy Dijon mustard, crisp celery, and sharp red onion to create a delicious and satisfying dish. Perfect for sandwiches, toast, or lettuce wraps, this easy-to-make salad is a versatile option for a quick lunch or light dinner.
Ingredients
Salad Ingredients
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup diced red onion
- Salt and pepper to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat, then cover the pot, remove it from heat, and let it sit for 12 minutes to cook the eggs through.
- Cool and peel: Transfer the eggs to an ice bath immediately after cooking. Once they are cool to the touch, peel off the shells carefully and chop the eggs into bite-sized pieces.
- Mix the salad: In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, finely chopped celery, diced red onion, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Chill: Adjust the seasoning to your preference and refrigerate the egg salad for at least 30 minutes. This chilling step enhances the flavors and texture.
- Serve: Enjoy the egg salad served on toast, inside sandwiches, or wrapped in crisp lettuce leaves for a fresh and light option.
Notes
- For perfectly cooked eggs, do not skip the ice bath to stop the cooking process and make peeling easier.
- You can customize the recipe by adding fresh herbs like dill or chives for extra flavor.
- Use low-fat mayonnaise if you want a lighter version of the salad.
- Egg salad keeps well refrigerated for up to 3 days in an airtight container.
- Feel free to add a dash of paprika or celery seed for added seasoning.
