Egg Salad Recipe
Our simple Egg Salad Recipe is made with hard boiled eggs, mayonnaise, Dijon mustard, green onions and seasoning. We think this is the best egg salad recipe! Its super easy to make and it turns out creamy and delicious just like mom used to make!
This recipe makes the best egg salad that is creamy and delicious, quick and easy to make, and its loaded with protein for a light lunch, dinner or after workout snack.
Why We Love This Recipe
- Easy To Make. This is a great recipe to make when you feel like having familiar comfort food or you simply don’t feel like spending much time cooking in the kitchen.
- Family Friendly. This recipe is a family favorite. We love how creamy and delicious it is!
- Budget Friendly. Our egg salad is made with just a handful of ingredients and lightly seasoned with salt, pepper and paprika, so this recipe is inexpensive to make.
Egg Salad Recipe Ingredients
- Eggs. The eggs are hardboiled, peeled and then chilled before chopping them up.
- Mayonnaise. Use a good mayo like Best Foods or Hellman’s. It makes the egg salad creamy.
- Dijon Mustard. We use Dijon mustard for this recipe. Dijon adds a nice flavor to the mix. We prefer Dijon over yellow mustard.
- Green Onion. We love the flavor of green onion in this egg salad. Use the light green parts for a mellow onion flavor, and slice them thin.
- Seasoning. We season this salad with paprika, salt and pepper.
Find printable recipe with the measurements below.
Variations
- Swap out the green onion and use red onion. To mellow the flavor of the onion, slice it first, then soak it in cold water for 10 minutes. Drain, pat dry and then chop or mince to add to the salad.
- Add in 2-3 tablespoons minced celery.
- Toss in finely minced dill pickles or pickle relish.
- Use Greek yogurt instead of mayonnaise, or use 1/2 mayo and 1/2 Greek yogurt.
- Use yellow mustard instead of Dijon.
- If you’re short on time, cut the eggs in half and add them to a food processor and pulse 4-5 times, until they’re broken down into small pieces.
- If you like a chunky egg salad, then chop the egg yolks and whites together and then add the mayo, Dijon mustard, green onions and seasoning to a bowl and stir everything together.
How To Make Egg Salad
This easy egg salad recipe comes together in about 30 minutes.
- Prepare Eggs. Cook the hard boiled eggs, peel them and slice them in half lengthwise. Separate the whites from the yolks. Using a box grater, grate the whites and then give them a quick chop with a knife so the pieces are small. If you like bigger pieces of egg white in your salad, then just chop the whites to your desired size.
- Mix Ingredients. In a small mixing bowl mash the egg yolks with a fork. Stir in the mayonnaise and Dijon mustard and blend well so it has a nice and creamy texture. Add the seasonings, sliced green onion and fold in the grated egg whites. Test the flavor and add more seasoning if you like.
Tips For Making The Best Egg Salad
- Set a timer so you don’t accidentally overcook the eggs.
- Chill the peeled hard boiled eggs in the refrigerator for 1-2 hours before mixing the ingredients for the salad together.
- We like to finely mash the egg yolks so they blend well with the mustard and mayonnaise.
- We also like to grate the egg whites on a box grater and then give them a quick chop so the whites are nice and small and similar in size to the green onion.
- Taste test after the ingredients have been mixed together. Add more seasoning, mayo or Dijon to suit your taste.
How To Cook Hard Boiled Eggs For Egg Salad
Put the eggs in a pot of cold water covering the eggs by 1 inch. Bring the eggs to a rolling boil, then turn the heat off and put the lid on the pot. Let the eggs continue to cook in the hot water for 12 minutes. Transfer the eggs using a slotted spoon to a bowl of ice water to halt the cooking process. Let the eggs rest in the ice bath for 5-7 minutes.
How To Serve Egg Salad
- Make a classic egg salad sandwich. Or take that classic egg salad sandwich and add two slices of cooked turkey bacon, lettuce and 2 slices of tomato to make a BLT egg salad sandwich.
- Make lettuce wraps with it.
- Serve on a plate with crackers, carrot and celery sticks and cubes of cheddar cheese.
- Add a scoop to the top of a green salad.
- Serve a scoop on top of sliced vine-ripe tomatoes.
How Long Is Egg Salad Good For?
Store egg salad in an airtight container in the refrigerator. If properly stored, leftovers should last 3-5 days.
Can You Freeze Egg Salad?
Egg salad does not freeze well and it is not recommended.
More Salad Recipes
- BBQ Chicken Salad
- Best Tuna Pasta Salad
- Mediterranean Bean Salad
- Curried Chicken Salad with Grapes
- Watermelon Cucumber and Feta Salad
Egg Salad Recipe
Our simple Egg Salad Recipe is made with hard boiled eggs, mayonnaise, Dijon mustard, green onions and seasoning. We think this is the best egg salad recipe! Its super easy to make and it turns out creamy and delicious just like mom used to make!
Ingredients
- 8 hard boiled eggs, peeled
- 1/2 cup real mayonnaise
- 2 teaspoons Dijon mustard
- 3 tablespoons green onion, sliced thin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
Instructions
- Put the eggs in a pot of cold water covering the eggs by 1 inch. Bring the eggs to a rolling boil, then turn the heat off and put the lid on the pot. Let the eggs continue to cook in the hot water for 12 minutes. Transfer the eggs using a slotted spoon to a bowl of ice water to halt the cooking process. Let the eggs rest in the ice bath for 5-7 minutes.
- Peel the eggs and slice them in half lengthwise. Separate the whites from the yolks. Using a box grater to grate the whites and then give them a quick chop with a knife so the pieces are small. If you like bigger pieces of egg white in your salad, then just chop the whites to your desired size rather than grating them.Â
- In a small mixing bowl mash the egg yolks with a fork. Stir in the mayonnaise and Dijon mustard and blend well so it has a nice and creamy texture. Add the seasonings, sliced green onion and fold in the grated egg whites. Test the flavor and add more seasoning if you like.
Notes
Variations
- Swap out the green onion and use red onion. To mellow the flavor of the onion, slice it first, then soak it in cold water for 10 minutes. Drain, pat dry and then chop or mince to add to the salad.Â
- Add in 2-3 tablespoons minced celery.Â
- Toss in finely minced dill pickles or pickle relish.
- Use Greek yogurt instead of mayonnaise, or use 1/2 mayo and 1/2 Greek yogurt.
- Use yellow mustard instead of Dijon.
- If you're short on time, cut the eggs in half and add them to a food processor and pulse 4-5 times, until they're broken down into small pieces.
- If you like a chunky egg salad, then chop the egg yolks and whites together and then add the mayo, Dijon mustard, green onions and seasoning to a bowl and stir everything together.Â
Tips For Making The Best Egg Salad
- Set a timer so you don't accidentally overcook the eggs.
- Chill the peeled hard boiled eggs in the refrigerator for 1-2 hours before mixing the ingredients for the salad together.
- Taste test the egg salad after the ingredients have been mixed together. Add more seasoning, mayo or Dijon to suit your taste.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 34gSaturated Fat: 7gUnsaturated Fat: 27gCholesterol: 383mgSodium: 663mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 13g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.
