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There is nothing better than a classic Easy Egg Salad Recipe! And this one is amazing with creamy mayo and a dash of mustard folded together perfectly with hard boiled eggs and crispy bits of diced celery. It’s absolutely delicious simplicity at its best and can be served spread between two pieces of bread as a sandwich, on top of a fresh green salad, or just eaten by the spoonful!
The Best Egg Salad Recipe
Simple egg salad is the perfect lunch!?! For me, there is no question about it! It’s a classic and one of my favorites. You only need a handful of easy to find ingredients, it’s affordable, simple to make, and totally delicious. There is no reason to complicate an easy egg salad recipe!
In fact, just like Deviled Eggs, making egg salad takes very little effort. All you have to do is hard boil a few eggs and it’s nearly done! Better yet, they now even sell already cooked and peeled hard boiled eggs in the supermarket. So if you don’t even want to cook your own eggs you can just buy them and this 25-minute recipe turns into a 5-minute meal!
This easy egg salad recipe is the perfect lunch for any day of the week. I like to serve mine between 2 slices of toasted bread with a pickle! Or, on top of my BLT Salad, but you can serve it any way you like!
Why We Love This Egg Salad
- Quick And Easy! This 25-minute easy egg salad recipe is so simple to make! You just have to boil some eggs or buy them already cooked, then fold them together with a few ingredients like mayo, and it’s ready to go!
- Healthy Vegetarian Option! Yummy egg salad is a fantastic way to get some meat-free protein and a boost of B12 into your diet!
- Perfect Lunch! You can make a batch of this recipe on a Sunday and you’ve got lunch for days! Ready for egg salad sandwiches or as an addition to a salad.
Ingredients You’ll Need
- Eggs – I used large eggs and boiled them. You can also buy ready to use already hard boiled and peeled eggs at the grocery store.
- Mayonnaise – Regular mayo is perfect, but you can use greek yogurt too if you prefer. You can make your own homemade mayonnaise using my recipe here.
- Mustard – I used yellow mustard, but any type will work like Dijon mustard or even spicy mustard. And if you don’t like mustard just leave it out.
- Green Onions – Also called scallions, you’ll need finely chopped green onions. You can sub green onions with chives.
- Celery – Adds a nice refreshing crunch to this easy egg salad recipe.
- Seasonings – To taste, salt and pepper help to both boost and meld all the flavors together.
- Boil the eggs, peel, and chop: Add the eggs to a medium size saucepan and cover with cold water. Next, bring the water to a boil over high heat, then immediately remove the saucepan from the heat, cover with a lid, and let the eggs cook for 12 minutes in the water. Now, remove the cooked eggs from the hot water and let them completely cool. Then peel the cooked hard boiled eggs and finely chop them.
- Make the egg salad: Put the chopped hard boiled eggs into a medium size bowl and then add the mayonnaise, mustard, green onions, celery, salt, and pepper. Then fold the mixture together well. Taste for salt once more and season to taste.
- Serve and enjoy: To serve, spread the egg salad between two slices of your favorite toasted bread.
How To Serve Egg salad
Basically, any way you like. It’s typically served between toasted bread as an egg salad sandwich, spread on croissants, or on top of a salad. But you can put it in a wrap, mix it together with pasta, or even add it to tuna salad to make the ultimate protein packed lunch!
What Can I Add To Egg Salad?
This easy egg salad recipe is amazing as is, but it’s so versatile and easy to customize. You can be as creative as you like! I sometimes like adding diced pickles, fresh chopped dill, or even horseradish. Also, fresh diced veggies like cucumbers and peppers will add both more flavor and a nice crunch along with the celery. And one of my all-time favorite egg salad additions is the combination of capers and tarragon.
Can I Substitute the Mayo?
Yes! If you don’t want to use the mayonnaise, you can easily use Greek yogurt, mashed avocado, or hummus in its place.
Expert Tips
- Add salt and vinegar. Add a dash of salt and white vinegar to the water when you hard boil your eggs. Together they help to break down the shells making the eggs easier to peel.
- Taste for salt. Once you fold all the ingredients together, taste your egg salad once more to see if it needs more salt. Tasting any dish before serving it is the key to perfectly seasoned food.
- Use a pastry cutter. If you don’t feel like chopping your eggs and don’t have an egg cutter. You can use a pastry blender to chop them.
Storage
Once you make this easy egg salad recipe, it will keep in the fridge for up to 5 days in an airtight container. Do keep in mind, when making lunches that the salad must be kept cold at all times for food safety.
Other Simple And Delicious Lunch Recipes
- Honey Garlic Chicken Bites
- Crustless Quiche
- Kale Salad
- Lemon Dill Pan Fried Salmon
- Easy Tuna Salad Recipe
Easy Egg Salad Recipe
Ingredients
- 8 large eggs
- ½ cup mayonnaise
- 2 teaspoons yellow mustard
- 1 green onion finely chopped
- 1 stalk celery finely diced
- salt and pepper to taste
Instructions
- Boil the eggs, peel, and chop: Add the eggs to a medium size saucepan and cover with cold water. Next, bring the water to a boil over high heat, then immediately remove the saucepan from the heat, cover with a lid, and let the eggs cook for 12 minutes in the water. Now, remove the cooked eggs from the hot water and let them completely cool. Then peel the cooked hard boiled eggs and finely chop them.
- Make the egg salad: Put the chopped hard boiled eggs into a medium size bowl and then add the mayonnaise, mustard, green onions, celery, salt, and pepper. Then fold the mixture together well. Taste for salt once more and season to taste.
- Serve and enjoy: To serve, spread the egg salad between two slices of your favorite toasted bread.
Tips & Notes:
- Add salt and vinegar. Add a dash of salt and white vinegar to the water when you hard boil your eggs. Together they help to break down the shells making the eggs easier to peel.
- Taste for salt. Once you fold all the ingredients together, taste your egg salad once more to see if it needs more salt. Tasting any dish before serving it is the key to perfectly seasoned food.
- Use a pastry cutter. If you don’t feel like chopping your eggs and don’t have an egg cutter. You can use a pastry blender to chop them.
- Once you make this easy egg salad recipe, it will keep in the fridge for up to 5 days in an airtight container. Do keep in mind, when making lunches that the salad must be kept cold at all times for food safety.
