There’s something so comforting about a classic like this delicious egg salad. It’s creamy, satisfying, and ridiculously easy to make. Whether you’re planning a quick weekend lunch or looking for a protein-packed snack, this egg salad won’t disappoint. It’s an absolute must-try for anyone who loves simple, wholesome food and is perfect for serving in sandwiches, wraps, or even over greens. Get ready to wow your taste buds with this no-fuss yet super tasty recipe!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Delicious Egg Salad Recipe
Egg salad is one of those recipes that never goes out of style. It has that timeless, ‘homemade comfort food’ feel that takes you right back to when grandma used to whip one up for weekend picnics. But this recipe is not just for nostalgia—it’s also incredibly versatile. You can make it as classic or adventurous as you like. Add a little crunch with celery, kick it up with some paprika, or drizzle in a little Dijon mustard for a zing. It’s also a lifesaver on busy days because it uses ingredients you probably already have in your kitchen. At BellRecipes, we love this egg salad for how it works for lazy lunches, lunchbox prep, or quick bites when you’re running out the door. Whether you’re a culinary pro or just learning your way around the kitchen, this recipe is simple, approachable, and oh-so-rewarding!Why You’ll Love This Recipe
- Ready in just 15 minutes.
- The perfect protein-packed option for sandwiches or salads.
- Uses simple, everyday pantry and fridge staples.
- Easily customizable with your favorite add-ins.
- Kid-friendly and great for picky eaters.
- Light, creamy, and endlessly satisfying.
Key Ingredients and Substitutions
- Hard-boiled Eggs: The star of the show! You’ll need about 6 medium-sized eggs for this recipe. If you’re in a pinch, store-bought boiled eggs work fine.
- Mayonnaise: For that creamy base. Swap with plain Greek yogurt for a lighter version.
- Dijon Mustard: Adds a little fancy tang. Regular mustard works too!
- Celery: Offers a crunchy texture. You can skip it or use cucumber for a similar effect.
- Salt & Pepper: A sprinkle will boost the flavor. Don’t skip this one!
How to Make the Recipe (Step-by-Step)
- Start by boiling your eggs. Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit for 10 minutes.
- Cool the eggs in an ice bath. Fill a bowl with ice water and transfer the eggs into it. This makes peeling so much easier!
- Peel your eggs and chop them into small cubes. Use a sharp knife or an egg slicer if you have one handy.
- In a mixing bowl, combine the chopped eggs, mayo, Dijon mustard, diced celery (if using), salt, and freshly ground pepper. Stir gently to combine—you want everything coated without mashing the eggs too much.
- Serve as a sandwich filling, on top of a salad, or just scoop it up with crackers. Enjoy your creamy, flavorful egg salad!
Expert Tips for Success
Use older eggs—they peel more easily!
Don’t skip the ice bath—it keeps the eggs from overcooking.
Mash lightly for a chunkier texture if you like yours with a bit of bite.
Chill the egg salad for 30 minutes after mixing for better flavor blending.
Choose good-quality mayonnaise for the best flavor.
Variations and Customizations
The beauty of egg salad is how customizable it is. Want a little extra flavor? Add a dash of smoked paprika or turmeric. Prefer a touch of sweetness? Try a spoonful of sweet pickle relish. For a heartier vibe, toss in diced avocado or crispy bacon. If you’re watching carbs, serve this over keto-friendly crackers or lettuce wraps instead of bread. Veggie lover? Add chopped chives, parsley, or bell peppers for more color and crunch. You’ve got endless ways to make this your own!
Nutritional Information
This egg salad is a great source of protein, thanks to the eggs. Depending on the mayo you use, a serving typically has around 200-250 calories. You’ll also get some healthy fats, along with a little Vitamin B12 and choline, which are great for brain health. Want a lighter version? Use reduced-fat mayo or swap it for Greek yogurt to cut down on calories and amp up protein. Perfect as part of a balanced diet!
Storage and Reheating Instructions
If you’ve got leftovers (lucky you!), store the egg salad in an airtight container in the fridge for up to 3 days. Just give it a stir before serving to mix any separated dressing. Keep it cool, though—egg salad doesn’t do well sitting out for long periods. As for reheating, well, skip it—this dish is best enjoyed cold or at room temperature.
Recipe Card of Delicious Egg Salad
Ingredients list
- 8 eggs
- 0.5 cup mayonnaise
- 0.25 cup chopped green onion
- 1 teaspoon prepared yellow mustard
- 0.25 teaspoon paprika
- salt and pepper to taste
Step-by-Step Instructions
- Start by gathering all of your ingredients together. Make sure everything is on hand before you begin cooking.
- Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Remove from heat once boiling, cover the pan, and let the eggs rest for 10-12 minutes in the hot water.
- Carefully remove eggs from the hot water. Cool under cold running water, peel off the shells, and chop the eggs into small pieces.
- In a bowl, combine the chopped eggs with the mayonnaise, chopped green onion, and mustard. Season the mixture with paprika, salt, and pepper to taste.
- Stir the mixture well and serve on your choice of bread, crackers, or mixed greens for a delightful meal!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this ahead of time?
Absolutely! In fact, it tastes even better after chilling in the fridge for a few hours as the flavors meld together.
What’s the best way to peel eggs easily?
An ice bath is your friend! After boiling, dunk your eggs in ice water to cool quickly. The shells will slide off with much less fuss.
Can I use Miracle Whip instead of mayo?
Totally! Miracle Whip has a tangy sweetness that can add an interesting twist to the traditional recipe.
What’s the shelf life of this egg salad?
It’s best to eat the salad within 3 days. Keep it in a sealed container in the fridge to maintain freshness.
This “Delicious Egg Salad” recipe is exactly what I’ve been looking for! I love how simple and quick it is to make, and the addition of paprika really gives it a nice kick. I might add a touch of dill next time for a herby twist. Can’t wait to try it in a wrap! 😊