Egg salad is one of those timeless dishes that can be whipped up with minimal ingredients and effort, yet delivers maximum flavor and comfort. Whether you’re packing lunch, hosting a picnic, or just need a satisfying snack, this creamy, tangy, and slightly crunchy egg salad is your go-to solution. With hard-boiled eggs, mayonnaise, mustard, and green onions, every bite offers a balance of richness and freshness. It’s especially tasty on rye bread but works equally well in wraps, lettuce cups, or on its own.
This easy-to-make egg salad isn’t just a crowd-pleaser—it’s a versatile staple that can be adjusted to suit a variety of palates and diets.
Ingredients Breakdown
Essential Ingredients
- 8 large eggs
The base of the salad. Hard-boiled for the perfect texture and protein-packed. - ½ cup mayonnaise
Provides the creamy consistency that binds everything together. You can adjust the amount for lighter or richer texture. - ¼ cup chopped green onion
Adds a mild sharpness and crunch that cuts through the richness. - 1 teaspoon prepared yellow mustard
Brings a tangy depth of flavor and a subtle zing. - ¼ teaspoon paprika
Adds a gentle smokiness and elevates the color. - Salt and pepper to taste
Essential for balancing and enhancing the flavors.
Step-by-Step Preparation
Boiling the Eggs
Start by placing your eggs in a single layer in a medium-sized saucepan. Fill the pan with enough cold water to cover the eggs by about an inch.
Bring the water to a rolling boil over medium-high heat. As soon as it reaches a boil, remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water for 10 to 12 minutes. This method ensures fully cooked yolks without a green ring.
After the resting period, transfer the eggs to a bowl of ice water. Let them cool for about 5 to 10 minutes. This step helps stop the cooking process and makes peeling the eggs much easier.
Peeling and Chopping
Once cooled, gently crack the eggs and peel them under cold running water to help loosen the shells. Pat them dry and chop them roughly or finely, depending on your texture preference.
Mixing the Salad
In a large mixing bowl, combine the chopped eggs with mayonnaise, chopped green onions, and yellow mustard. Sprinkle in the paprika, then season generously with salt and pepper.
Stir gently until everything is evenly coated. Be careful not to overmix, especially if you prefer some chunks of egg in each bite.
Serving Suggestions
Serve immediately, or refrigerate for an hour to let the flavors meld. Egg salad tastes fantastic in a variety of ways:
- Spread on rye or sourdough bread
- Tucked into pita pockets or wraps
- Spoon over crackers or crostini for appetizers
- Layered on a bed of mixed greens or in lettuce cups for a low-carb version
Variations to Try
Egg salad is incredibly adaptable. Here are a few ways to make it your own:
Add-ins for Extra Flavor
- Dill Pickles or Relish: Adds tang and crunch
- Chopped Celery: Another layer of texture
- Fresh Herbs: Dill, parsley, or chives bring brightness
- Avocado: Replace half the mayo with mashed avocado for a creamy, heart-healthy option
- Sriracha or Hot Sauce: A kick of heat
Substitutions
- Greek Yogurt: For a lighter version, replace some or all of the mayo with plain Greek yogurt
- Dijon Mustard: For a sharper, more refined mustard flavor
- Red Onion: As an alternative to green onions, though use sparingly due to its pungency
Tips for the Perfect Egg Salad
- Use Fresh Eggs: But not too fresh. Slightly older eggs (about a week old) peel more easily after boiling.
- Chop Eggs Evenly: Uniform pieces create a more balanced texture.
- Don’t Overdo the Mayo: Add in increments until the consistency is just right.
- Chill Before Serving: Letting it sit in the fridge for 30–60 minutes enhances the flavor.
- Use High-Quality Bread: Rustic bread like rye, whole grain, or sourdough elevates the eating experience.
Make-Ahead and Storage
Egg salad is a great make-ahead dish and stores well when kept properly:
- Refrigerator: Store in an airtight container for up to 3 days. Stir well before serving.
- Freezing Not Recommended: The mayonnaise base doesn’t freeze well and can become watery upon thawing.
Always check for any sour smell or change in texture before consuming leftovers.
Nutritional Benefits
Egg salad can be part of a balanced diet:
- High in Protein: Eggs are a complete source of protein.
- Contains Healthy Fats: Especially if you use avocado or olive oil-based mayo.
- Low in Carbs: Perfect for keto and low-carb lifestyles when served without bread.
- Customizable for Dietary Needs: Can be made dairy-free, paleo, or Whole30 with simple swaps.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, including boiling time.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
- Versatile: Can be dressed up or down to suit any meal or occasion.
- Comforting Yet Fresh: The creamy texture is familiar and satisfying, while the green onions and mustard add freshness.
Whether you’re making a quick lunch, preparing a potluck dish, or just need a reliable recipe to use up leftover eggs, this egg salad is a must-have in your kitchen rotation.
FAQs
Can I make egg salad in advance?
Yes! Egg salad can be made up to 2–3 days in advance and stored in an airtight container in the fridge.
Why does my egg salad turn watery?
This can happen if the eggs were overcooked or the salad sits too long. Stir well before serving to redistribute moisture.
Can I use different types of mustard?
Absolutely. Dijon, spicy brown, or even honey mustard can be substituted for yellow mustard depending on your taste.
Is egg salad healthy?
Egg salad can be healthy when made with minimal mayo or with Greek yogurt. It’s high in protein and low in carbs.
What’s the best bread for egg salad sandwiches?
Rye, sourdough, whole wheat, and even croissants are all excellent choices depending on the flavor you’re going for.
Can I add bacon?
Yes! Crumbled bacon adds a smoky, savory crunch that pairs wonderfully with creamy eggs.
Egg salad is proof that the simplest ingredients, when prepared right, can create something incredibly satisfying. With countless ways to customize and serve it, this dish is bound to become a repeat favorite in your home.