Egg Salad

This easy egg salad recipe is creamy and delicious made with simple ingredients and can be enjoyed in a sandwich, wrap or scooped up with pita chips or crackers. This is a classic egg salad recipe and my staple recipe with a few add ins that I love that make it even more delicious.

Egg Salad Recipe Ingredients

These are the ingredients you’ll need to make the best egg salad of your life:

• EGGS: Of course, this egg salad recipe starts with eggs! You will need 8 large eggs hard boiled.
• MAYO: I prefer REAL MAYO or regular Hellmann’s as my go-to for optimal creaminess. It helps give egg salad its rich creaminess and feel free to add more if needed to reach desired creaminess. Im not a fan of miracle whip or the sweet kind of mayo dressing but if that is what you prefer by all means use that. You could also substitute it for greek yogurt.
• MUSTARD: My not so secret secret ingredient. It adds incredible savory taste. I prefer dijon mustard but yellow mustard works too
• CELERY: It adds the perfect crunch
• PICKLES: The pickles add some briny goodness or sweetness if you are using sweet pickles. IF you prefer to add a bit of pickle relish instead feel free to do that.
• LEMON JUICE: Freshly squeezed lemon juice adds a nice brightness to the egg salad
• GREEN ONIONS & RED ONION/SHALLOT: Green onions or chives are a mild tasting onion variety and work great in egg salad and tuna salads and the red onion adds a nice crunch plus loads of flavour - shallots are great substitute for red onions - feel free to use both green onions and red onion/shallot or one or the other and add as much or as little as you prefer
• FRESH HERBS: Italian parsley and dill is what I add -they both add great flavor and punch of freshness to egg salad
• SALT & BLACK PEPPER: Be generous with both and adjust to taste.
• EXTRA ADD INS: hot sauce, harissa paste, or a shake of crushed red pepper flakes for a little heat, pinch of paprika, mashed avocado for extra creaminess, chopped capers for more briny goodness, or even crumbled crispy bacon and shredded cheese
  
  

How to Make Egg Salad

Here’s a brief overview of what you can expect when you make this easy egg salad recipe:

1. Boil eggs, peel, and chop the eggs.
2. Combine the chopped eggs and the remaining ingredients.
3. Serve
   
   

How To Cook Hard Boiled Eggs:

There are many ways to boil eggs out there and this is my go to for perfect hard boiled eggs that peel easily every time:

• Fill medium saucepan ¾ up with cold water and place on stove over high heat and bring to a rolling boil
• Once boiling lower eggs into boiling water one at a time in a single layer with a spoon gently to avoid breaking or cracking them
• Allow eggs to boil for 10 mins (we always set a timer) then remove the eggs from heat
• Drain water and immediately run cold water over eggs until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.
• To peel a hard boiled egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water to help remove the shell.
• Hard boiled eggs with the shell on and kept in a sealed container will keep for 1 week in the fridge.
  
  

How To Enjoy Egg Salad

• As a sandwich with bread of choice
• Lettuce or other greens as a lettuce wrap
• Spooned into a pita or into a tortilla
• Scooped up with pita chips, crostini or crackers
• Spooned into a buttery croissant
  
  

Making An Egg Salad Sandwich

Use your favourite bread toasted or not you choice. I love a hearty seeded whole grain bread or for a decadent version I love it in a buttery croissant. I like to add some lettuce or other greens like arugula for a peppery punch. Egg salad sandwiches are often also served with pickles on the side, crisp sliced radishes, sliced cucumbers and sliced red onions (pickled preferably) and often with a side of crunchy potato chips.

Egg Salad Storage & Make Ahead

• STORAGE: Store the leftover egg salad in a shallow, airtight container in the refrigerator for up to four days.
• MAKE AHEAD: The eggs can be prepared/cooked, peeled, and stored in an airtight container in the fridge days ahead. Cooked and unpeeled eggs can be stored in the fridge for up to 1 week. The egg salad can be made a day ahead and stored in the fridge in an airtight container.
  
  

More Recipes You Will Love

• Tuna Pasta Salad
• Greek Egg Salad
• Greek Tuna Salad
• Tunacado
• Creamy Potato Salad
• Smoked Salmon Pasta Salad