Egg Salad is a classic lunchtime favorite. I ate many egg salad sandwiches growing up, and while I always liked them, I just knew that this basic recipe could be tweaked slightly to make it extra good. Of course, my egg salad recipe starts with hard-boiled eggs. The yolks are blended with mayo and seasonings to make a fluffy filling, and the diced egg whites are folded in. Celery and green onion add a bit of crunch, while fresh dill gives the salad a little something special. Once you’ve made this tasty and simple egg salad recipe, you’ll be hooked! Be sure to try my chicken salad, ham salad, and tuna salad recipes too. All of them are perfection!
Why You’ll Love This Recipe
Ingredients In Egg Salad
Here’s everything that you need to make this classic creamy egg salad:
Eggs: 8 large eggs will make enough egg salad to make 4 sandwiches. You can also use jumbo eggs or smaller eggs, you may just want to add a bit more or less mayo to the recipe. Celery, Green Onion, and Dill: These fresh green ingredients add flavor and crunch to an otherwise soft sandwich spread. Mayonnaise: Choose full-fat mayo for the best texture and flavor. Dijon Mustard: Just a little bit of mustard gives the egg salad extra richness. Seasonings: My perfect egg salad seasoning blend includes salt, pepper, onion powder, garlic powder, and smoked paprika.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make The Best Egg Salad
Recipe Tips
Be sure not to overcook the eggs, as they can become hard and rubbery. Chill hard-boiled eggs in a bath of ice water directly after boiling or steaming them. This will stop the cooking process, and make the eggs easier to peel. You also want to make sure that the eggs are fully cooled before adding them to the mayonnaise mixture. Fresh ingredients make all the difference! Good quality mayo, fresh herbs and vegetables, and fresh eggs will give you the best tasting egg salad. To reduce the calories and/or fat, you can replace some of the mayo with plain Greek yogurt. Egg salad made with yogurt is delicious, but slightly less creamy than egg salad made with mayo. Season to taste. You may want to add a bit more salt, pepper, or paprika to the mixture once it’s made.
Storing Tips
Freshly made egg salad can be stored in the refrigerator for 3-5 days. Be sure to keep it in a well-sealed container.
What To Serve With Egg Salad
The best way to serve this homemade egg salad is on soft sandwich bread. Homemade bread machine wheat bread makes amazing sandwiches of all types, but store bought bread is just as good sometimes. If you’d rather try something different, egg salad is also delicious on a bed of lettuce, or eaten with crackers for an easy lunch. If you need a dessert to go with that lunch, I suggest making my Mini Oreo Cheesecakes or decadent Chocolate Cupcakes. Make up a batch of egg salad whenever the mood strikes with this perfected and simple recipe! It’s also a great way to use up extra Easter eggs. Don’t forget to Pin this for later! © Little Sunny Kitchen
