The Perfect Egg Salad Recipe

Egg salad is a classic, creamy, and flavorful dish made with hard-boiled eggs, mayonnaise, mustard, and a few seasonings. It’s quick to prepare, versatile, and perfect for sandwiches, wraps, or as a topping for crackers. This simple egg salad recipe is easy to customize and makes for a delicious, protein-packed lunch or snack.

Why You’ll Love This Recipe:

• Quick and Easy: Ready in just 15 minutes, making it perfect for a quick lunch or snack.
• Creamy and Flavorful: The perfect balance of creamy mayo, tangy mustard, and zesty seasonings.
• Versatile: Serve it on sandwiches, wraps, or crackers, or enjoy it as a salad on its own.
• Customizable: Adjust the ingredients to suit your taste or add your favorite mix-ins.

Key Ingredients

• Hard-Boiled Eggs: The star of the dish, hard-boiled eggs provide a rich, creamy texture and protein.
• Mayonnaise: Adds creaminess and binds the ingredients together.
• Mustard: A little Dijon or yellow mustard adds tang and depth of flavor.
• Celery: Adds a fresh, crunchy texture.
• Red Onion: Provides a slight bite and a touch of sweetness.
• Salt and Pepper: Simple seasonings that bring out the flavors of the dish.
• Fresh Herbs: Chopped parsley, chives, or dill add freshness and a pop of color (optional).

How to Make The Perfect Egg Salad

Step 1: Hard-Boil the Eggs

• Place 6 large eggs in a saucepan and cover them with cold water. Bring to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
• Drain the hot water and place the eggs in a bowl of ice water to cool for about 5 minutes. Peel the eggs and chop them into small, bite-sized pieces.

Step 2: Mix the Ingredients

• In a large bowl, combine the chopped eggs with 1/4 cup of mayonnaise, 1 teaspoon of Dijon mustard (or yellow mustard), 1/4 cup of finely chopped celery, and 2 tablespoons of finely chopped red onion. Stir gently to combine.

Step 3: Season and Add Herbs

• Season the egg salad with salt and pepper to taste. If desired, stir in 1 tablespoon of chopped fresh parsley, chives, or dill for added flavor.

Step 4: Serve

• Serve the egg salad chilled or at room temperature on sandwiches, toast, wraps, or with crackers. You can also serve it as a salad over leafy greens for a lighter option.

Tips for the Best Egg Salad

1. Don’t Overcook the Eggs: Overcooked eggs can result in a rubbery texture and a greenish ring around the yolk. Follow the method for perfectly cooked eggs every time.
2. Chop the Eggs to Your Liking: For a chunkier egg salad, chop the eggs into larger pieces. For a smoother texture, mash some of the eggs before mixing.
3. Adjust the Creaminess: If you prefer a creamier egg salad, add more mayonnaise. For a lighter version, you can substitute some of the mayo with Greek yogurt.
4. Let It Chill: For the best flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving.

Recipe Variations

• Classic Egg Salad: Stick to the basics with just eggs, mayonnaise, mustard, salt, and pepper for a simple, classic version.
• Avocado Egg Salad: Swap out some or all of the mayonnaise for mashed avocado for a creamy, heart-healthy twist.
• Spicy Egg Salad: Add a pinch of cayenne pepper, hot sauce, or diced jalapeños for a bit of heat.
• Herbed Egg Salad: Add a mix of fresh herbs like dill, parsley, or tarragon to brighten up the flavor.

Frequently Asked Questions (FAQs)

1. Can I make egg salad ahead of time?

Yes! Egg salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a quick stir before serving.

2. How do I prevent egg salad from getting watery?

To prevent egg salad from getting watery, make sure the eggs are fully cooled and dry before chopping. Also, avoid using too much mayonnaise or watery vegetables like cucumbers or tomatoes.

3. What can I serve with egg salad?

Egg salad is perfect in sandwiches, on toast, in wraps, or with crackers. It also pairs well with a side salad, fruit, or chips for a complete meal.

4. Can I freeze egg salad?

It’s not recommended to freeze egg salad, as the texture of the eggs and mayonnaise can change after thawing, becoming watery or grainy