Egg Salad

I started making egg salad regularly during one of those weeks when I was low on groceries and needed something filling and easy and comforting. I had a carton of eggs and a little mayo and some celery hanging out in the crisper drawer so I hard boiled a few eggs and just tossed it all together with a pinch of seasoning. It was simple and satisfying and reminded me of childhood lunches at the kitchen table with a cold glass of lemonade and sunshine pouring in.

Now I keep this egg salad recipe close because it’s my go-to when I want a quick lunch or snack that’s flavorful and full of protein. It’s creamy and crunchy and totally customizable and I love that it works just as well in a sandwich as it does on a bed of greens or straight from the bowl. If you want a classic that never fails this egg salad will become your new favorite.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Hard-boiled eggs – The main protein-rich base with a creamy yolk and tender white
• Mayonnaise – Creates the creamy texture that holds the salad together
• Dijon mustard – Adds a touch of tang and depth
• Celery – Gives it a fresh and satisfying crunch
• Green onions – Provide mild sharpness and a fresh pop
• Paprika – Adds a subtle warmth and pretty color
• Salt and black pepper – Essential for balancing the flavors

Tools You’ll Need

• Medium saucepan – For boiling the eggs
• Mixing bowl – Where I combine all the ingredients easily
• Knife and cutting board – To chop the eggs and veggies cleanly
• Fork or masher – Helps mash the eggs just the way I like them
• Spoon or spatula – For mixing everything together evenly

Instructions

Step 1:

I start by placing the eggs in a saucepan and covering them with water, then I bring it to a boil and let them cook for about 9–10 minutes.

Step 2:

Once cooked, I transfer the eggs to a bowl of ice water to cool quickly and make them easier to peel.

Step 3:

After peeling, I chop the eggs into small pieces and place them in a large bowl.

Step 4:

I add the mayonnaise, mustard, chopped celery, and green onions, then I stir until everything is well combined.

Step 5:

I season the mixture with salt and pepper to taste and give it one last stir.

Step 6:

To finish, I sprinkle a little paprika on top for color and a light smoky touch.

Step 7:

I like to chill the egg salad for 30 minutes before serving so the flavors meld together.

Tips

If you want a lighter version, I recommend using Greek yogurt or mashed avocado instead of mayonnaise. I also sometimes add a splash of lemon juice or a teaspoon of relish for extra brightness. And if you prefer a chunkier texture, just chop the eggs instead of mashing – it’s totally up to you!

Ways to Serve

Spread on toast or between slices of your favorite bread for a classic sandwich

Serve in lettuce cups or on top of salad greens for a low carb option

Scoop with crackers or cucumber rounds for a quick snack or party bite

Frequently Asked Questions

Can I make Egg Salad ahead of time?

Yes! It’s perfect for meal prep and lasts up to 4 days in the refrigerator.

What’s the best way to boil eggs for Egg Salad?

Place eggs in cold water, bring to a boil, then simmer for 9–10 minutes. Chill in ice water immediately after.

Can I make this without mayonnaise?

Absolutely. You can use Greek yogurt, mashed avocado, or even hummus as a creamy alternative.

How long does Egg Salad stay fresh?

When stored in an airtight container in the fridge, it’s good for 3–4 days.

See You in the Kitchen

I hope you try this Egg Salad soon! It’s one of those timeless recipes that’s just as good on a weekday lunch as it is for a light brunch spread. Let me know how you like to serve it or what twist you add to make it your own.

Happy Cooking!

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