This really is the best take on a classic Egg Salad recipe; serve it as a sandwich or enjoy it on its own.
This Egg Salad combines hard-boiled eggs with mayonnaise, a hint of mustard, green onions, and a little crunch from celery.
How Long to Boil Eggs for Egg Salad
I use this method for perfect hard-boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).
- Bring large eggs eggs to a boil.
- Once boiling, remove them from the heat and let them sit covered for 15-17 minutes (large eggs).
- Run under cold water and peel one to make sure it’s perfect.
How to Make Egg Salad
The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.
- Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
- Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
- Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.
Flavor Variations
- Replace green onion with chives or finely chopped red onion.
- Add finely chopped or grated dill pickles or some sweet pickle relish.
- Substitute half of the mayonnaise with Greek yogurt.
- Stir in fresh herbs like parsley, dill, or basil.
To Make Egg Salad Sandwiches
Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!
For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!
Storage
Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.
More Easy Salad Sandwiches
For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.
Did you love this Egg Salad Recipe? Leave us a comment and a rating below!
Best Egg Salad Recipe
Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!
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Cut the eggs in half. Remove yolks and finely chop the whites.
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In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
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Add remaining ingredients and stir well.
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Serve on bread or over lettuce.
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Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.
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Bring to a rolling boil over high heat. Cover and remove from heat.
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Let stand covered for 15-17 minutes (for large eggs).
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Remove from hot water and place in a bowl of ice water for 5 minutes.
Calories: 320 | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 332mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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