Description
Egg salad is a classic, comforting dish that can be enjoyed on its own, in a sandwich, or as a fresh topping for salads. With creamy mayonnaise, tangy mustard, and crunchy vegetables like celery and onion, this egg salad hits the perfect balance of flavors. Whether you’re looking for a quick lunch, a picnic dish, or a filling for your favorite sandwich, this egg salad recipe is both versatile and satisfying. It can easily be made ahead of time and stored in the refrigerator for an easy meal throughout the week.
Ingredients
Scale
For this egg salad recipe, you’ll need the following ingredients:
- 6 large eggs 🥚 – The base of the salad, providing protein and texture.
- 1/4 cup mayonnaise – You can substitute with Greek yogurt for a lighter, tangier version.
- 1 tablespoon Dijon mustard – Adds a mild, tangy flavor that complements the creaminess of the mayo.
- 1 teaspoon white vinegar – This brings acidity to balance the richness of the mayonnaise and eggs.
- 1/4 teaspoon salt 🧂 – Essential for seasoning.
- 1/4 teaspoon black pepper 🌶️ – Adds a little heat and depth.
- 1/4 cup finely chopped celery 🥒 – Adds crunch and freshness.
- 1/4 cup finely chopped onion (optional) 🧅 – Adds a touch of sharpness.
- 1 tablespoon fresh dill or parsley 🌿 (optional) – Enhances the flavor with a fresh, herbal note.
Feel free to adjust the ingredient quantities to your personal taste. For example, you can add more mustard for extra tang or more mayo for creaminess.
Instructions
- Boil the Eggs 🍳
Begin by placing the eggs in a saucepan and covering them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to low and simmer the eggs for 10 minutes. After they are cooked, transfer the eggs to a bowl of ice water to cool them down quickly. Peel the eggs once they are cool enough to handle. Chop them into small chunks or slices. - Prepare the Dressing 🥣
While the eggs are cooling, prepare the dressing. In a large bowl, combine the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Whisk them together until smooth and creamy. You can adjust the consistency by adding a little more mayo or a splash of water if it’s too thick. - Mix the Ingredients 🥄
Once the eggs are peeled and chopped, add them to the dressing. Add in the chopped celery, onion (if using), and fresh herbs like dill or parsley. Gently fold the ingredients together with a spoon or spatula. Be careful not to mash the eggs; you want to keep them chunky for texture. - Taste and Adjust 🍴
Taste your egg salad and adjust the seasoning as needed. You may want to add more salt, pepper, or vinegar depending on your preferences. If you like your egg salad a bit creamier, add a touch more mayo or Greek yogurt. - Chill and Serve 🧊
Let the egg salad chill in the fridge for at least 30 minutes to allow the flavors to meld. This also helps it thicken up a bit. Serve it on sandwiches, as a wrap filling, or as a topping for leafy greens and vegetables.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator. The egg salad will stay fresh for up to 3 days.
- Make Ahead: You can make this egg salad a day ahead of time for convenience. Just give it a good stir before serving to ensure everything is mixed well.
- Substitutions:
- If you prefer a lighter egg salad, swap half of the mayo with Greek yogurt or sour cream.
- For added flavor, experiment with chopped pickles or jalapeños for a bit of tang and spice.
- For a more decadent version, add some bacon bits or cheese like shredded cheddar or crumbled feta.
- Prep Time: 10 minutes ⏱️
- Cook Time: 10 minutes ⏱️
- Category: Salad 🥗
- Cuisine: American 🇺🇸
Nutrition
- Calories: 250-300 kcal
- Sugar: 1-2 grams (from vegetables)
- Sodium: 300-350 mg (adjustable with salt)
- Fat: 20-25 grams (from mayonnaise and eggs)
- Carbohydrates: 2-5 grams (from vegetables like celery and onion)
- Fiber: 1-2 grams (from celery and herbs)
- Protein: 12-15 grams (from eggs)
- Cholesterol: 190-220 mg