Classic Egg Salad Recipe

Introduction

Classic egg salad is a simple, satisfying dish perfect for sandwiches or a light meal. Creamy, tangy, and packed with fresh flavors, it’s easy to prepare and customize to your taste.

Ingredients

• 6 large hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise (full-fat recommended; Greek yogurt or avocado for lighter options)
• 1 tsp Dijon mustard (yellow mustard works too)
• 1 tbsp chopped fresh chives or green onions
• 1 tbsp finely chopped dill pickles or relish (optional but recommended)
• Salt & freshly ground black pepper, to taste
• Optional: pinch of paprika, garlic powder, or squeeze of lemon juice for extra flavor

Instructions

1. Step 1: Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 10–12 minutes.
2. Step 2: Transfer eggs to an ice bath for 5–10 minutes to cool. (Tip: Adding 1 tsp baking soda to the boiling water makes peeling easier.)
3. Step 3: Gently crack and peel the eggs under cold running water, then chop to your desired texture. For extra creaminess, mash one yolk with mayonnaise and mustard first.
4. Step 4: In a bowl, combine the chopped eggs, mayonnaise, mustard, chives, and pickles or relish. Gently fold until mixed but still slightly chunky.
5. Step 5: Season with salt, black pepper, and any optional spices. Taste and adjust the seasoning as needed.
6. Step 6: Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Tips & Variations

• Swap mayonnaise for Greek yogurt or mashed avocado for a lighter, tangier twist.
• Add a pinch of smoked paprika or a dash of hot sauce to bring extra depth.
• Use fresh herbs like dill or parsley instead of chives for a different flavor profile.
• Serve on whole grain bread, in lettuce wraps, or atop crackers for variety.

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. For best texture and flavor, avoid freezing. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make egg salad ahead of time?

Yes, egg salad can be made a day in advance and stored in the refrigerator. Letting it chill for at least 30 minutes improves the flavor as the ingredients meld together.

How do I peel eggs easily?

Adding a teaspoon of baking soda to the boiling water helps loosen the shell, making peeling easier. Cooling the eggs quickly in an ice bath also prevents the membrane from sticking.

Classic Egg Salad Recipe

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★★★★★

4.7 from 106 reviews

• Author: lina
• Total Time: 52 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Classic Egg Salad recipe offers a creamy, flavorful twist on a timeless favorite. Made with hard-boiled eggs, tangy mayonnaise, Dijon mustard, fresh chives, and crunchy dill pickles, it’s perfect for sandwiches, salads, or as a simple snack. The egg salad can be customized with optional seasonings like paprika or garlic powder to suit your taste.

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Ingredients

Scale 1x2x3x

Eggs

• 6 large hard-boiled eggs, peeled and chopped

Salad Base

• 1/4 cup mayonnaise (full-fat recommended; Greek yogurt or avocado for lighter options)
• 1 tsp Dijon mustard (yellow mustard works too)

Fresh Additions

• 1 tbsp chopped fresh chives or green onions
• 1 tbsp finely chopped dill pickles or relish (optional but recommended)

Seasoning

• Salt & freshly ground black pepper, to taste
• Optional: pinch of paprika, garlic powder, or squeeze of lemon juice for extra flavor

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Instructions

1. Cook the Eggs: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil, then remove from heat, cover the pot, and let the eggs sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath for 5-10 minutes to stop the cooking and make peeling easier. (Tip: Add 1 tsp baking soda to the boiling water to ease peeling.)
2. Peel & Chop: Gently crack and peel the eggs under cold running water. Once peeled, chop the eggs to your desired texture. For extra creaminess, mash one of the yolks with mayonnaise and mustard before mixing everything together.
3. Mix the Salad: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chopped chives or green onions, and finely chopped dill pickles or relish. Gently fold all ingredients together until just combined but still retaining some chunky texture.
4. Season: Add salt, freshly ground black pepper, and any optional seasonings like paprika, garlic powder, or a squeeze of lemon juice. Taste and adjust the seasoning to your preference.
5. Chill: Cover the bowl with plastic wrap or a lid and refrigerate the egg salad for at least 30 minutes. This resting time allows the flavors to meld beautifully.

Notes

• For easier peeling, add 1 tsp baking soda to the water when boiling eggs.
• Use full-fat mayonnaise for best creaminess, or substitute with Greek yogurt or mashed avocado for a lighter version.
• You can customize flavor by adding paprika, garlic powder, lemon juice, or other favorite seasonings.
• Egg salad keeps well in the refrigerator for up to 3 days when covered properly.
• For a chunkier salad, chop eggs coarsely; for creamier texture, mash yolks before mixing.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: classic egg salad, egg salad recipe, easy egg salad, creamy egg salad, healthy egg salad, picnic food, sandwich filling