This creamy egg salad is smooth, rich, and lightly tangy with a balance of soft chopped eggs and a flavorful mayonnaise dressing. It works well for sandwiches, wraps, crackers, lettuce cups, or as a quick protein-packed lunch. The recipe is simple, uses basic ingredients, and can be customized with herbs, celery, onions, or extra seasoning.
Total Time
- Prep time: 10 minutes
- Cook time: 12–15 minutes
- Additional cooling time: 5 minutes
- Total time: 25–30 minutes
Yield
Serves: 4 people
Ingredients (serves 4)
- 8 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard or Dijon mustard
- 1 tablespoon finely chopped onion or green onion
- 1 tablespoon finely chopped celery (optional, for crunch)
- 1 teaspoon lemon juice or white vinegar
- Salt, to taste
- Black pepper, to taste
- Optional: chopped parsley, paprika, dill, or a pinch of garlic powder
Instructions
- Put eggs in a pot and cover with water by about 1 inch.
- Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to cold water or an ice bath for a few minutes, then peel.
- Chop the eggs into small pieces.
- In a bowl, mix mayonnaise, mustard, lemon juice, onion, celery, salt, and pepper.
- Add chopped eggs and gently stir until creamy and evenly coated.
- Taste and adjust seasoning. Chill for 10–15 minutes if you want the flavors to blend more.
Ways to serve it:
- Between toasted bread as sandwiches
- On crackers
- In lettuce wraps
- On toasted bread with sliced tomatoes
- Stuffed into pita bread
For extra creaminess, mash 2 of the egg yolks into the mayo mixture before mixing in the chopped eggs.
FAQs
How long does egg salad last in the refrigerator?
Stored in an airtight container, egg salad typically stays fresh for 3–4 days in the refrigerator.
Can I make egg salad ahead of time?
Yes. Many people find it tastes even better after chilling for a few hours because the flavors blend together.
How can I make it extra creamy?
Mash a few cooked egg yolks into the mayonnaise before mixing everything together.
Can I use Greek yogurt instead of mayonnaise?
Yes. You can replace part or all of the mayonnaise with plain Greek yogurt for a lighter version.
Why is my egg salad watery?
Extra moisture often comes from onions, celery, or warm eggs. Cool the eggs completely and drain ingredients well before mixing.
Can I freeze egg salad?
Freezing is generally not recommended because mayonnaise can separate and the texture of eggs changes after thawing.
What can I serve with egg salad?
Serve it with toasted bread, croissants, crackers, pita bread, lettuce wraps, or fresh vegetables.
