Introduction

This truly is The BEST Egg Salad Recipe Simple & Delicious, perfect for quick lunches, picnics, or light dinners. With a creamy texture and classic flavor, it comes together in minutes using simple ingredients. For more delightful treats, try the Irresistible Mini Strawberry Cheesecake Recipe or the Easy Pumpkin Pie Crumble Bars Recipe.

Ingredients

This creamy, satisfying egg salad comes together with simple ingredients for a perfect balance of texture and flavor.

• 8 large eggs
• 1/2 cup mayonnaise
• 1 teaspoon yellow mustard or Dijon mustard
• 1 stalk celery, finely chopped
• 2 green onions (scallions), thinly sliced
• Salt and freshly ground black pepper to taste

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This version of The BEST Egg Salad recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Perfectly Hard-Boil the Eggs

Place 8 large eggs in a single layer at the bottom of a saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat, cover it, and let it stand for 10–12 minutes.

For easy peeling, transfer the hot eggs to an ice water bath and let them cool completely for at least 15 minutes. The rapid temperature change helps separate the shell from the egg white.

Step 2 — Prepare the Flavor Base

While the eggs are cooling, finely chop 1/4 cup of red onion and 1/3 cup of celery. Mince 2 tablespoons of fresh dill or parsley. Combining these fresh ingredients early allows their flavors to meld.

For the creamiest texture, use 1/2 cup of high-quality mayonnaise. Add 1 tablespoon of Dijon mustard and 1 teaspoon of white vinegar or lemon juice for a bright, tangy kick.

Step 3 — Peel and Chop the Eggs

Once the eggs are completely cool, gently tap them on the counter and roll to crack the shell. Peel under cool running water to help remove any stubborn shell pieces.

For the BEST Egg Salad recipe texture, chop the eggs into small, uniform pieces using an egg slicer, pastry blender, or sharp knife. Avoid over-processing if you prefer a chunky salad.

Step 4 — Combine All Ingredients

In a medium mixing bowl, add the chopped eggs, prepared vegetables, and herbs. Gently fold everything together with a spatula to distribute the ingredients evenly without mashing the eggs too much.

Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. For extra flavor, consider a pinch of paprika or a dash of hot sauce.

Step 5 — Add the Creamy Dressing

Pour the mayonnaise, Dijon mustard, and vinegar mixture over the egg and vegetable blend. Fold gently until everything is well-coated and creamy.

Taste and adjust seasoning if needed. If the salad seems too thick, add another tablespoon of mayonnaise or a teaspoon of water to reach your desired consistency.

Step 6 — Chill Before Serving

Cover the bowl with plastic wrap or transfer the egg salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to fully develop.

This resting time is crucial for the BEST Egg Salad recipe—it gives the ingredients time to marry and results in a more cohesive, flavorful dish.

Step 7 — Serve and Enjoy

Serve your egg salad chilled on toasted bread, in lettuce cups, or with crackers. Garnish with extra herbs, a sprinkle of paprika, or sliced avocado for added freshness and color.

Store any leftovers in the refrigerator for up to 3 days. For food safety, do not leave egg salad at room temperature for more than 2 hours.

Nutritional Information

Calories	215
Protein	12g
Carbohydrates	2g
Fat	18g
Fiber	0g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This versatile The BEST Egg Salad recipe adapts beautifully to various dietary needs. Try these simple swaps to customize your perfect version.

• Greek Yogurt for Mayo — Boosts protein while cutting fat; adds a pleasant tang.
• Avocado Mash for Mayo — Creamy, dairy-free alternative rich in healthy fats.
• Hummus for Mayo — Plant-based protein swap with a savory, Middle Eastern flair.
• Celery Salt for Regular Salt — Lowers sodium while adding a subtle herbal note.
• Lettuce Cups for Bread — Creates a fresh, low-carb, gluten-free vessel.
• Dijon Mustard for Yellow Mustard — Intensifies flavor, allowing you to use less salt.
• Chopped Radishes for Pickles — Adds crunch with fewer carbs and a peppery bite.
• Fresh Dill for Relish — Bright, aromatic herb that reduces added sugar.

Serving Suggestions

• Serve this BEST Egg Salad recipe on toasted whole wheat bread or croissants for a satisfying lunch sandwich
• Create elegant tea sandwiches by spreading the egg salad between thinly sliced white bread with crusts removed
• For a low-carb option, serve the egg salad in lettuce cups or hollowed-out tomatoes
• Pair with crispy bacon slices and fresh arugula for added texture and flavor contrast
• Bring this egg salad to picnics and potlucks – it travels well and always disappears quickly
• Garnish with fresh chives, paprika, or microgreens for a beautiful presentation

This versatile egg salad recipe shines whether you’re preparing a quick weekday lunch or entertaining guests at a spring brunch. The creamy texture and balanced flavors make it perfect for both casual and special occasions.

Common Mistakes to Avoid

• Mistake: Overcooking the eggs, which creates a dry, rubbery texture and unappealing green-gray yolks. Fix: Cook eggs for exactly 12 minutes in boiling water, then immediately transfer to an ice bath to stop the cooking process.
• Mistake: Using a knife to chop eggs, resulting in uneven, mushy pieces. Fix: Use an egg slicer or a pastry blender for consistently sized, perfect chunks.
• Mistake: Adding mayonnaise while eggs are still warm, causing the fat to separate and create a greasy, broken texture. Fix: Always chill hard-boiled eggs completely in the refrigerator before mixing in any dressing.
• Mistake: Skimping on seasoning, leading to a bland egg salad that lacks depth. Fix: Season generously with salt and pepper, and add a teaspoon of Dijon mustard or a dash of paprika for a flavor boost.
• Mistake: Over-mixing the salad into a homogenous, paste-like consistency. Fix: Gently fold ingredients together just until combined to maintain appealing texture and distinct components.
• Mistake: Serving immediately after mixing, which doesn’t allow the flavors to meld. Fix: Cover and refrigerate your egg salad for at least 30 minutes before serving to let the ingredients harmonize.
• Mistake: Using low-fat or Miracle Whip instead of full-fat mayonnaise, resulting in a watery, less creamy salad. Fix: Stick with high-quality, real mayonnaise for the richest flavor and creamiest texture.
• Mistake: Adding crunchy vegetables like celery or onion too early, making them soggy and limp. Fix: Fold in any crisp add-ins right before serving to preserve their fresh crunch and texture.
• Mistake: Storing egg salad in a shallow container, exposing it to air and causing it to dry out quickly. Fix: Use an airtight container and press plastic wrap directly onto the surface to maintain moisture and freshness.
• Mistake: Ignoring acidity, which can make the salad taste heavy and one-dimensional. Fix: Balance the richness with a squeeze of fresh lemon juice or a splash of vinegar to brighten the overall flavor profile.

Storing Tips

• Fridge: Store your egg salad in an airtight container in the refrigerator for up to 3-5 days. Always ensure it has been cooled to room temperature before refrigerating to maintain food safety.
• Freezer: We do not recommend freezing this egg salad recipe. The mayonnaise and texture of the hard-boiled eggs can separate and become watery upon thawing, resulting in a poor consistency.
• Reheat: This egg salad is intended to be served cold and should not be reheated. For food safety, do not leave it at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).

Following these simple storing guidelines will ensure your egg salad remains delicious and safe to eat, making it the best egg salad recipe for your meal prep.

Conclusion

This truly is The BEST Egg Salad recipe for a quick, satisfying lunch. Give it a try and let us know what you think in the comments! For another great egg dish, check out our BLT Sandwich with Boiled Egg Recipe. Don’t forget to subscribe for more easy recipes!

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FAQs

What makes this The BEST Egg Salad recipe?

This recipe uses a perfect balance of creamy mayonnaise, a touch of mustard, and fresh herbs for exceptional flavor. It avoids being overly wet or bland, which truly makes it The BEST Egg Salad recipe.

Can I make this egg salad ahead of time?

Yes, you can prepare it up to two days in advance. Store it in an airtight container in the refrigerator to let the flavors meld together beautifully.

What are the best ways to serve this egg salad?

Serve it on bread for a classic sandwich, in lettuce cups for a low-carb option, or with crackers. This versatility helps make it The BEST Egg Salad recipe for any occasion.