This egg salad is creamy, tasty, and super simple to make! With hard-boiled eggs, mayo, and a sprinkle of salt and pepper, it’s a perfect spread for sandwiches or just on its own.
Making egg salad is so easy, I could almost do it with my eyes closed! I love piling it onto crunchy bread or scooping it with crackers. Trust me, you might finish it all in one sitting! 😋
Key Ingredients & Substitutions
Eggs: The foundation of this egg salad! Use large eggs for the best texture. If you’re short on eggs, you can use fewer but adjust the remaining ingredients to maintain balance.
Mayonnaise: This adds creaminess. Greek yogurt is a fantastic low-fat substitute. It provides a similar texture with a tangy flavor! I often combine both for a creamy yet lighter feel.
Dijon Mustard: Adds a zesty kick to the dressing! If you have yellow mustard, it can work, though it’s milder. Or, try a bit of horseradish for a spicy twist!
Fresh Herbs: Fresh dill is my go-to for a classic flavor. If you can’t find dill, parsley or chives also work great and give a fresh taste. Use what you love!
Celery and Red Onion: Both add excellent crunch. Bell peppers or green onions can be used instead of red onion for a different flavor profile. If you’re not a celery fan, just leave it out!
How Do I Boil Eggs Perfectly for Egg Salad?
Perfectly boiled eggs are key to a great egg salad. Start by placing the eggs in a single layer in a pot and cover them with water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot and remove it from the heat.
- Let the eggs sit, covered, for 9-12 minutes, depending on how firm you like the yolks. Less time for creamier yolks!
- Transfer the eggs to an ice water bath right after to cool them quickly and make peeling easier.
Always peel the eggs under running water; this helps to remove the shell smoothly!
The Best Egg Salad Recipe
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped (or parsley if preferred)
How Much Time Will You Need?
This egg salad recipe takes about 15 minutes of prep time, plus around 30 minutes of chilling time in the fridge. In total, you’re looking at around 45 minutes before you can enjoy this tasty dish!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over medium-high heat. As soon as it starts boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 9-12 minutes so they cook perfectly.
2. Cool the Eggs:
After the time is up, carefully transfer the eggs to a bowl of ice water. This will cool them down quickly and make peeling easier. Let them sit in the ice water for about 5-10 minutes.
3. Peel and Chop:
Once your eggs have cooled, peel them under a gentle stream of running water—this helps the shells come off easier. Chop the peeled eggs into small pieces and place them in a large mixing bowl.
4. Make the Dressing:
In another bowl, mix together the mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir until everything is well combined and smooth.
5. Combine Ingredients:
Add the chopped celery, red onion, and fresh dill (or parsley) to the bowl with the chopped eggs. Then pour in the dressing mixture. Gently fold everything together until it’s just combined. Be careful not to mash the eggs too much; you want to keep some texture!
6. Chill and Serve:
Give your egg salad a taste and adjust the seasoning with more salt and pepper if needed. Cover the bowl and pop it in the refrigerator for at least 30 minutes to let all the flavors blend together. When you’re ready to serve, enjoy it on bread, crackers, or lettuce leaves!
Enjoy your delicious, creamy egg salad!
Can I Use Different Types of Eggs for This Recipe?
Absolutely! While large eggs are standard, you can use medium or extra-large eggs. Just keep in mind that cooking times may need slight adjustments if you’re using different sizes—monitor them closely to achieve the desired doneness.
What if I Don’t Have Mayonnaise?
No problem! You can substitute Greek yogurt for mayonnaise for a healthier twist, or mix one part mayonnaise with one part Greek yogurt for a creamier texture. You could also try homemade mayonnaise if you’re feeling adventurous!
How Should I Store Leftover Egg Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the salad fresh, avoid leaving it out at room temperature for more than 2 hours to prevent spoilage. You can also freeze it, but the texture may change upon thawing, so it’s best enjoyed fresh!
Can I Add Other Ingredients for More Flavor?
Definitely! Feel free to customize your egg salad by adding ingredients like diced pickles, capers, or even avocado for creaminess. You can also experiment with different herbs, such as tarragon or chives, for added flavor. Just remember to keep the proportions balanced so the texture remains smooth!
