This easy egg salad is quick, nutritious, and perfect for using up those hard-boiled eggs. It’s truly the best classic egg salad made with simple ingredients that’s super creamy, delicious, and loaded with flavor.
Ah, the classic egg salad – a timeless dish beloved by many, and for good reason. When done right, this simple yet sophisticated dish can be a gastronomic delight, elevating the humble egg to a creamy, flavorful masterpiece that’s perfect for any occasion. And that’s precisely what we aim to achieve with this easy egg salad.
For many of us, the egg salad holds a special place in our hearts, bringing memories of summer picnics with loved ones, Sunday brunches at grandma’s, or those lazy afternoons when mom would whip up a quick sandwich just for you.
Learn how to make the best egg salad that is perfect as a main course or an appetizer for any occasion. It is made with basic ingredients such as hard-boiled eggs, Dijon Mustard, fresh dill, crisp red onion, and seasonings.
Each bite is a symphony of flavors and textures – the creaminess of the mayo, the slight crunch of the onion, the fresh pop of herbs, and the comforting familiarity of boiled eggs.
Served on fresh bread, crisp lettuce, or even with crunchy crackers, this egg salad is not just food; it’s an experience, a journey of flavors that takes you back to cherished memories and simpler times.
Why Are You Going To Love This Egg Salad Recipe
- Easy to make with simple ingredients
- Super creamy, rich, but also fresh
- Perfect to use up leftover Easter Eggs
- Super customizable with your favorite ingredients
Egg Salad Ingredients
This salad is extremely easy to make and requires some basic and affordable ingredients that you probably already have in your pantry.
- Eggs – I used this method to make perfect hard-boiled eggs. It’s essential to boil them just right so that the whites are tender and not rubbery while the yolk remains slightly creamy. This texture ensures that the salad has that melt-in-the-mouth goodness we all crave.
- Mayonnaise – I recommend using full-fat mayonnaise because of its luscious thickness and richer taste.
- Dill – Dill brings a burst of freshness to the salad.
- Red Onion – Red onion adds a beautiful crunch and a slightly sweet flavor.
- Mustard – Whether you use yellow or Dijon, mustard introduces a tangy or spicy note,
- Salt & Pepper – to taste.
- Paprika – It lends a gentle heat and a vibrant color, making the salad not just taste but also look appetizing.
How To Make Egg Salad
I love this recipe not only because it’s extremely delicious but also because it’s so easy and quick to make. Here is everything you have to do:
Preparing the Eggs
- Fill a large saucepan with water and gently add the eggs.
- Place the saucepan over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to medium and let the eggs simmer for 9-12 minutes.
- Prepare an ice bath by filling a large bowl with cold water and adding a handful of ice cubes.
- Using a slotted spoon, carefully transfer the boiled eggs from the saucepan to the ice bath. Allow them to cool completely, which should take about 5-7 minutes.
Peeling and Chopping the Eggs
- Gently tap each egg on a countertop or hard surface, then roll it lightly with the palm of your hand to crack the shell.
- Starting at the wider end, peel the eggshell off. Rinse any residual shell pieces under cold water if needed.
- Using a sharp knife, chop the peeled eggs into small, bite-sized pieces.
Mix the Egg Salad
In a large bowl, add the eggs, mayonnaise, minced red onion, chopped dill, chives, mustard, paprika, salt, and pepper. Gently mix all the ingredients until well combined and the mixture has a creamy consistency.
Enjoy your delicious homemade egg salad!
- Add crispy bacon to this salad for a delicious smoky flavor that pairs great with all the ingredients.
- Pickles for a more tangy touch.
- Add avocado, diced tomato, or cucumber to make a healthy egg salad.
- Radishes, thinly sliced.
- If you want to add lean protein, you can add some chicken breast, cooked shrimp, or ham.
Tips For Making The Best Egg Salad
- Keep the eggs at room temperature before putting them in boiling water to minimize the risk of them cracking.
- The fresher the eggs, the harder they will be to peel. Eggs a few days old will be easier to peel, so keep that in mind.
- This egg salad is much more delicious if left in the fridge for at least half an hour to enhance the flavors.
Troubleshooting Egg Salad
- Egg Salad Becomes Watery: Always ensure that your hard-boiled eggs are completely cooled or cold from the refrigerator before mixing them with the dressing. This ensures they don’t contribute to thinning the salad’s base. To fix it, placing the salad in the refrigerator for a while can help firm it up.
- Too Dry: If the mixture is too dry, it may need a bit more mayonnaise or a splash of pickle juice or lemon juice. Make sure to mix well and adjust seasonings accordingly.
- Too Wet or Runny: This can result from overloading on mayonnaise or adding watery ingredients like tomatoes without draining them. You can add more chopped eggs or other dry ingredients to balance out the texture.
- Fridge: Store the leftover keto egg salad in an airtight glass container in the refrigerator for 3 to 5 days.
Can You Freeze Egg Salad?
This egg salad is not freezer friendly because eggs and mayonnaise lose their delicious flavors when thawed from frozen.
How To Peel Eggs?
- Place the boiled egg in an ice water bath for a few minutes.
- Put the egg in an empty glass and shake as well as possible until any traces of the shell fall off.
Can I Make This Recipe Ahead Of Time?
Sure. Actually, if you make this recipe and store it in the fridge for a couple of hours or overnight, it will taste even better.
Is Egg Salad Healthy?
Sure, since eggs are very rich in nutrients that are essential in maintaining good health and contain Omega 3 fatty acids that play a role in reducing inflammation in the body, especially in the blood vessels and wrists, we can say that this salad is also healthy besides the fact that it is extremely delicious.
More Salad Recipes
- Easy Wedge Salad Recipe
- Creamy Broccoli Salad with Bacon
- Easy Strawberry Spinach Salad
- The Best Creamy Cucumber Salad
- Tomato & Mozzarella Pesto Caprese Skewers
The Best Egg Salad
- 8 large eggs
- 1/3 cup mayonnaise
- 1/2 medium red onion minced
- ¼ cup dill chopped
- 1/4 cup chives chopped
- 2 tbsp mustard yellow or dijon
- 1/4 tsp paprika sweet or smoked
Preparing the Eggs:
- If you don't have leftover hard boiled eggs, use my method for making perfect boiled eggs. Let the eggs simmer for 9-12 minutes and transfer them to an ice bath for about 5-7 minutes.
- Using a sharp knife, chop the peeled eggs into small, bite-sized pieces.
Mixing the Salad:
- In a large mixing bowl, combine the chopped eggs, mayonnaise, minced red onion, chopped dill, chives, mustard, and paprika.
- Season with salt and pepper to your taste preference. Gently mix all the ingredients until well combined and the mixture has a creamy consistency.
Serving the Egg Salad:
- For optimal flavor, refrigerate the egg salad for at least 30 minutes before serving.
- Serve chilled on your choice of bread, crackers, wraps, or as a filling in lettuce wraps for a low-carb option.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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