If you’re looking to make the best egg salad ever, this recipe is a must-try! With just a handful of ingredients, you can whip up this classic comfort food in no time. It’s the perfect dish for meal prep and versatile enough to be enjoyed on a bed of greens, in a sandwich, or by itself.
Other than my air fryer poached eggs, this egg salad is one of the most straightforward recipes I know! Seriously, it requires just 5 basic kitchen staples and about 15 minutes. Does it get much easier than that?
Why I Love This Recipe
When I’m in the mood for something simple and satisfying, I always whip up my favorite egg salad recipe. Once the eggs are boiled, everything comes together in one bowl, making it great for busy days when you’re short on time!
The texture is creamy with just the right amount of chunkiness. Plus, the addition of mayonnaise, Dijon mustard, and chives creates a classic and comforting flavor. Whether you’re whipping up a quick lunch or planning meals for the week, this is the egg salad recipe you need!
Ingredient Notes
Creating the best egg salad requires just a few key ingredients. Here’s what you’ll need:
- Eggs: Look for farm-fresh eggs to give your salad a rich, creamy flavor and texture.
- Mayonnaise: Mayo brings everything together, adding creaminess and a little tang.
- Dijon mustard: Provides a sharp, tangy note that cuts through the richness of the eggs and mayonnaise. Use your favorite brand, but smooth is best.
- Chives: Add a pop of color and a hint of onion flavor without overpowering the salad.
Substitutions
- Eggs: For a healthier egg salad, incorporate more egg whites than yolks.
- Mayonnaise: For a lighter alternative, you can use Greek yogurt or mashed avocado.
- Dijon mustard: If Dijon is too strong for your taste, try yellow mustard or even honey mustard for a sweeter touch.
How to Make the Best Egg Salad
Find out how to make the best egg salad recipe with my easy-to-follow instructions below.
Preparation
I like to use my pressure cooker hard-boiled eggs recipe for the best results. However, you can use a pot on the stovetop. Place your eggs in a large pot and cover them with cold water by an inch.
Bring the water to a boil over high, then cover the pot and remove it from the heat. Let it stand for 10-12 minutes. Starting with cold water and then bringing the eggs to a boil helps prevent cracking and ensures even cooking.
Assembly
Step 1
Peel the boiled eggs and discard the shells. Gently roll each egg on the countertop to crack the shell before peeling. Peeling the eggs under water can also help remove the shell more cleanly.
Step 2
Dice the peeled eggs into eight pieces each and add them to a medium-sized mixing bowl. For a smoother texture, you can try using an egg slicer to dice the eggs evenly.
Dice the eggs as finely as you like. I prefer big pieces of egg, but any size will do just fine. It’s a matter of preference.
Step 3
Add 2 tablespoons of mayonnaise and 2 tablespoons of Dijon mustard to the bowl with the eggs. Stir them gently to combine, being careful not to mash the eggs too much if you prefer a chunkier texture.
Step 4
Season the salad with salt and pepper to taste, then stir in 1 teaspoon of dried chives. Mix until all the ingredients are well incorporated. For a flavor twist, try chopped fresh chives instead.
Step 5
Serve your egg salad immediately, or cover and refrigerate it for an hour to let the flavors meld together. Chilling the egg salad before serving not only enhances the flavors but also improves the texture, making it more cohesive and easier to spread on sandwiches and wraps.
Expert Tip
The secret to making the best egg salad is in the cooking and cooling process of the eggs themselves. Overcooked eggs have a rubbery texture and can produce a sulfurous smell, while undercooked eggs won’t provide the right consistency for your salad.
The ideal egg for egg salad is one where the yolk is fully set but not dry, and the white is tender, not rubbery. Cooling the eggs quickly after boiling stops the cooking process and also makes peeling easier.
Have an ice bath ready while they cook so you can immediately submerge them. Plunging the boiled eggs into ice water not only makes peeling easier but helps prevent a green ring from forming around the yolks.
Serving Suggestions
Egg salad is so versatile! You can make egg salad sandwiches, serve it on top of leafy greens, or add it to wraps and pitas. Pair it with crunchy pickles to add a refreshing contrast, or add some air fryer frozen French fries to the side for a comforting flavor.
For a heartier meal, serve it alongside a warm bowl of tomato or French onion soup or with a crisp garden salad or coleslaw. I also love serving it with a side of pressure cooker mashed potatoes or onion rings!
Cooking Tips
- Dry the eggs: Pat the eggs dry with a paper towel after peeing and before chopping them to prevent excess moisture from diluting the flavor of your mayonnaise and mustard.
- Balance the sauce: Start with less mayonnaise and Dijon than you think you’ll need. It’s easier to add more than to correct an overly saucy egg salad.
- Add garnishes: A light sprinkle of paprika or fresh herbs before serving adds color and a hint of flavor that complements the egg salad without overwhelming it.
- Serve at the right temperature: Egg salad is best enjoyed slightly chilled. Serving it too cold can mute the flavors, so take it out of the fridge 10-15 minutes before serving for the best taste experience.
Frequently Asked Questions
Can I make egg salad with just egg whites?
Yes, you can make egg salad with just egg whites for a lighter version. Adjust the seasonings since egg whites are less flavorful than yolks.
How can I add more flavor to my egg salad?
Incorporate fresh herbs, a dash of curry powder, or a sprinkle of paprika. Mustard, pickles, or capers also add a nice zest. Or, you can make the best egg salad recipe with relish!
Why is my egg salad runny?
Egg salad can become runny if too much sauce is used or if the eggs are not properly drained. Use less sauce initially and add more as needed.
Storing & Reheating
The great news is that egg salad can be prepped in advance and stored for future meals. Here’s what you need to know.
Fridge
Egg salad can be stored in the fridge in an airtight container, keeping it fresh for 3-4 days.
Freezer
I don’t recommend freezing egg salad as the mayonnaise can separate and affect the texture once it’s thawed.
More Salad Recipes
The Best Egg Salad Recipe
Ingredients
- 6 eggs (boiled and peeled)
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon Mustard
- salt and pepper to taste
- 1 teaspoon dried chives (plus more for garnish)
Instructions
- Boil and peel the eggs.
- Dice each egg to your preference, finely chopped or left in larger pieces. Add to a medium size bowl.
- Next, add mayonnaise, and Dijon mustard. Stir gently until the eggs are well coated.
- Add salt and pepper to taste and stir.
- Garnish with chives. Serve!