Best Egg Salad Recipe
Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!
Prep: 10min
Total: 20min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 320 kcal, Carbohydrate 1 g, Protein 11 g, Fat 29 g, Saturated Fat 6 g, Cholesterol 339 mg, Sodium 332 mg, Sugar 1 g, servingSize 1 serving
Ingredients:
- 8 eggs (hard boiled and cooled)
- ½ cup mayonnaise
- 1 ½ teaspoons yellow mustard
- 1 green onion (thinly sliced)
- 1 rib celery (finely diced)
- 2 teaspoons fresh dill (chopped)
Instruction:
- Cut eggs in half. Remove yolks and chop whites.
- Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
- Add remaining ingredients and stir well.
- Serve on bread or over lettuce.
Classic Egg Salad
Searching for the best homemade egg salad? Look no further — this is the only egg salad recipe you’ll ever need!
Prep: 10min
Total: 20min
Yield: Makes 2½ cups, or enough for 4 sandwiches
Nutrition Facts: servingSize , calories 214, Fat 18 g, Carbohydrate 2 g, Protein 10 g, Saturated Fat 4 g, unSaturated Fat , Sugar 1 g, Fiber 0 g, Sodium 248 mg, Cholesterol 285 mg
Ingredients:
- 6 large eggs
- ¼ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 teaspoons Dijon mustard
- 1½ teaspoons fresh lemon juice or white wine vinegar
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon sugar
- ¼ cup finely diced celery, from 1 stalk
- 3 tablespoons finely sliced scallions, from 2 to 3 scallions
- 1 tablespoon finely chopped fresh parsley leaves
Instruction:
- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
- Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
- Tip: When peeling an egg, start at the wider end — there’s usually a small air pocket in there, which makes the egg shell easier to remove.
EASIEST RECIPE EVER How to make Egg Salad
FAQ
What is in a traditional egg salad?
Ingredients
- 12 hard boiled eggs.
- ¼ cup finely chopped red onion.
- ¼ finely chopped celery.
- ½ cup mayo.
- 2 tablespoons yellow mustard.
- 1 tablespoon dill pickle relish.
- Salt & pepper to taste.
How to make an egg salad?
In a large bowl, mix together onion, chopped celery, mayonnaise, chopped dill, mustard, lemon juice and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes or in a salad.
Do you chop or mash eggs for egg salad?
Recipe developer and cookbook author Sheri Castle suggests that “for a salad with hearty texture that won’t turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork.” You will, of course, want to wait until the boiled eggs are cool enough to handle, but …
What is inside an egg salad sandwich?
While there are many delicious additions to an egg salad sandwich — celery, onion, lettuce, avocado, tomatoes, parsley, cilantro, dill, chopped bacon, chopped pickles, chopped green olives, capers — there is always one ingredient to add that is quick to when you are in a hurry. MUSTARD!
