Egg Salad

This classic Egg Salad recipe has a bright, tangy, and ultra-fresh flavor, thanks to the myriad of fresh herbs and the dynamite dressing. Serve as a sandwich with toasted bread, with crackers and veggies, in a warmed pita, or over salad greens.

Egg Salad

While we typically wait for leftover eggs from Easter to make Egg Salad, I’m fully convinced with this recipe, that thought needs to change.

Not only is this salad a great protein-packed and flavorful meal, but it’s also so easy to make. It also happens to be relatively inexpensive to make and very filling. Plus, the whole family loves it — score!

Egg Salad FAQs

Why is my Egg Salad so bland?

It might be due to a lack of salt! An extra pinch can make a big difference.

For more flavor, add fresh herbs like dill. A pinch of garlic powder, paprika, or celery seed can also help.

How much mayo do you put in Egg Salad?

This egg salad recipe is healthier than most because it relies on other ingredients in the dressing to add flavor. It only calls for 1/4 cup of mayo!

Hard-Boiling Eggs

My favorite way to prepare hard-boiled eggs is to steam the eggs and then let them cool in an ice bath. I love and recommend using this steamer basket — we use it all the time (like when steaming veggies or making this No-Mayo Potato Salad or Tuna Nicoise Salad).

That said, if you don’t have a steamer basket, here’s a great article on how to “hack” one using a plate and crumpled foil.

Egg Salad Dressing

The dressing coating the eggs, herbs, and veggies is mayonnaise based but relies on a lot less mayo than most recipes. This is due to a few powerhouse additions that pack in loads of flavor without relying solely on mayo. Here’s a quick breakdown:

• Dijon mustard adds a nice briny flavor that nicely complements the eggs.
• Fresh lemon juice adds a nice acidity and freshness; if you love the flavor of lemon, add in some lemon zest too! See “quick tip” below.
• Paprika and garlic powder deliver a nice, yet subtle flavor boost. (We love what paprika adds to this deviled egg recipe!)
• Celery seed is an ingredient I love adding to salads; it’s amazing that such a small amount can deliver such a flavor boost!
• Olive oil adds a nice richness to the dressing.
• Salt and pepper. No dressing is complete without salt and pepper; keep in mind that an extra pinch can be the difference between a good and a stellar Egg Salad!
• And of course, there is mayo. While not a whole lot, the mayo is very important for flavor — use the best quality here. We love Hellman’s/Best Foods®.

How To Make Egg Salad (Plus Tips For How To Improve Egg Salad)

• Start with good eggs. Since this salad revolves around eggs, you can guess that the better the eggs the better the flavor. If you have access to farm-fresh eggs — nothing beats that!
• Herbs make all the difference. Don’t hold back here! The fresh herbs bring brightness and complexity to the salad. Use whatever you like best that will complement nicely. We love green onions or chives, parsley, and dill.
• Dice the eggs– don’t mash them. We want this Egg Salad to still have a nice texture to it — a good amount of chunkiness as opposed to fully mashed ingredients.
• Don’t underestimate the power of salt. Salt is key for any egg-based dish, and Egg Salad is no exception. This addition is essential for bringing out the rich flavors of eggs.

More Delicious Sandwich Recipes:

• Tuna Salad with pickles, red onion, and celery
• Chicken Salad Sandwiches with dried cranberries and pecans
• BBQ Chicken Sandwich Recipe with smashed avocado
• Cucumber Sandwich with a cream cheese spread (perfect for tea parties!)
• Club Sandwich with the best honey-mustard sauce

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5 from 1 vote

Egg Salad

By Chelsea Lords

This classic Egg Salad recipe has a bright, tangy, and ultra-fresh flavor, thanks to the myriad of fresh herbs and the dynamite dressing. Serve in a sandwich with toasted bread, with crackers and veggies, in a warmed pita, or over salad greens. 

Prep Time: 30 minutes minutes

Cook Time: 26 minutes minutes

Total Time: 56 minutes minutes

Servings: 4 loaded sandwiches

Ingredients 

USMetric

 

1x2x3x

• ▢ 6 large eggs (Note 1)
• ▢ 1/4 cup mayonnaise (Note 2)
• ▢ 1/3 cup finely diced celery
• ▢ 1/4 cup finely diced green onions (or 2 tbsp chives)
• ▢ 1-1/2 tablespoons finely diced parsley
• ▢ 2 teaspoons Dijon mustard
• ▢ 1 teaspoon olive oil
• ▢ 2 teaspoons fresh lemon juice (+ optional: 1/4 tsp zest if you love lemon)
• ▢ 1/4 teaspoon each: paprika, garlic powder
• ▢ Salt & pepper
• ▢ Optional: 2 tablespoons chopped fresh dill, 1/8 tsp celery seed
• ▢ Bread and lettuce, for serving

Instructions 

• STEAM AND PEEL EGGS: Add 1 inch of hot water to a large pot. Add a steamer insert inside (Note 3) and cover the pot. Bring to a boil over high heat. Once boiling, add the 6 eggs to the steamer basket and cover. Cook for 13 minutes. Meanwhile, fill up a large bowl with cold water and (~12-15) ice cubes. After eggs have steamed, add them directly to the ice water and let them cool for a full 15 minutes before peeling. Once they've fully cooled, gently tap the hard-boiled eggs all over to crack the shell. Then remove the shell under running cool water. Start at the wider end -- there is usually an air pocket there that will make the shell easier to remove.
  
• DICE EGGS: Once eggs are peeled, dry the eggs then dice into 1/4 inch pieces.
• DRESSING: Meanwhile, prepare the rest of the egg salad by combining the remaining ingredients in a bowl. (We measure all the herbs AFTER dicing). Season to taste with salt and pepper (I add 1/4 tsp salt and 1/8 tsp pepper). Add dill and celery seed if desired. Mix well then add in diced eggs and stir to coat. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to use. If refrigerating, give it a stir and taste again before serving as you may need to slightly adjust the seasoning again!
  
• SERVE: Toast some bread and add lettuce, layer on the egg salad, and enjoy!

Video

Recipe Notes

Note 1: Eggs: While making hard-boiled eggs is easy, it can be time-consuming. A lot of stores sell eggs that have been hard boiled for your convenience. Since this salad revolves around eggs, you can probably guess that the better the eggs the better the flavor. If you have access to farm-fresh eggs -- nothing beats that!

Note 2: Mayonnaise: The mayo is very important for flavor -- use the best quality here. We love Hellman’s/Best Foods®.

Note 3: Steamer Basket: I love and recommend using this steamer basket -- we use it all the time! That said, if you don't have a steamer basket, here’s a great article on how to “hack” one using a plate and crumpled foil.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 1.4g | Protein: 9.7g | Fat: 18.6g | Cholesterol: 284.8mg | Sodium: 266.8mg | Fiber: 0.3g | Sugar: 0.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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