Delicious Egg Salad

This classic egg salad has been my family's go-to lunch option for years, delivering the perfect balance of creamy texture and satisfying flavor in every bite. The simple combination of hard-boiled eggs, mayonnaise, and a touch of mustard creates a versatile filling that works beautifully in sandwiches or as a protein-packed topping for crackers and salad greens.

I first made this recipe during a particularly busy week when I needed something simple yet satisfying for packed lunches. It has since become our standard choice for picnics and casual gatherings because it always disappears within minutes of serving.

• 8 large eggs: Fresh eggs that are at least a week old are actually easier to peel after boiling
• 1/2 cup mayonnaise: Real mayonnaise provides the creamiest texture; choose full fat for best flavor
• 1/4 cup chopped green onion: Adds a mild onion flavor and pleasant crunch without overpowering
• 1 teaspoon prepared yellow mustard: Creates a subtle tangy undertone that balances the richness
• 1/4 teaspoon paprika: Contributes a gentle warmth and beautiful color accent
• Salt and pepper to taste: Essential seasonings that bring all flavors together

Step-by-Step Instructions

Gather Ingredients:

Collect all ingredients before starting to ensure smooth preparation. Having everything measured and ready makes the assembly process quick and efficient.

Boil The Eggs:

Place eggs in a saucepan and cover completely with cold water. Bring water to a full boil over medium-high heat, then immediately remove from heat. Cover the pan and let eggs stand in the hot water for 10 to 12 minutes. This method prevents overcooking and helps avoid the greenish ring around the yolk.

Cool And Prepare Eggs:

Remove eggs from hot water and place in cold water to stop the cooking process. Once cool enough to handle, peel carefully starting at the wider end where the air pocket is located. Chop eggs into small, uniform pieces about 1/4-inch to 1/2-inch in size for the best texture.

Mix The Salad:

Place chopped eggs in a medium bowl. Add mayonnaise, chopped green onion, and mustard. Gently fold the ingredients together until well combined but still maintaining some texture from the eggs. Season with paprika, salt, and pepper, adjusting to taste.

Chill And Serve:

For best flavor, cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve on your favorite bread with lettuce for a classic sandwich, or present on a bed of greens for a lower-carb option.

Pin it

The green onions are my secret weapon in this recipe. I discovered their perfect balance in egg salad after trying various onion varieties. The mild flavor and satisfying crunch they provide elevates the texture without overpowering the delicate egg flavor, unlike regular onions which can sometimes dominate the taste profile.

Perfect Hard-Boiled Eggs Every Time

Achieving the ideal hard-boiled egg makes all the difference in your egg salad. Start with eggs that have been in your refrigerator for at least a week; they peel more easily than very fresh eggs. After boiling, transfer immediately to an ice bath to stop the cooking process and prevent that unappetizing gray-green ring around the yolk. For easiest peeling, gently tap the egg all over on a hard surface, then roll it under your palm with gentle pressure before peeling under running water.

Storage And Freshness Tips

Egg salad should always be stored in an airtight container in the refrigerator and consumed within 3-4 days for best quality and safety. Never leave egg salad at room temperature for more than 2 hours due to food safety concerns. If packing for lunch, use an insulated container with an ice pack to keep it properly chilled. The mayonnaise can separate slightly during storage; simply stir before serving to refresh the consistency. Freezing egg salad is not recommended as the texture becomes watery and unpleasant when thawed.

Pin it

Delicious Variations To Try

The beauty of egg salad lies in its adaptability. For a Mediterranean twist, add chopped olives, a splash of lemon juice, and crumbled feta cheese. Curry egg salad with a teaspoon of curry powder and diced apple delivers a wonderful complexity. Avocado egg salad replaces some of the mayonnaise with mashed avocado for additional nutrition and creaminess. For texture contrast, consider adding finely diced celery, bell peppers, or even water chestnuts. Herbs like dill, chives, or tarragon can completely transform the flavor profile with minimal effort.

Serving Suggestions

While classic egg salad on sandwich bread never disappoints, consider branching out. Serve in lettuce cups for a low-carb option, or stuff into hollowed tomatoes for an elegant presentation. For appetizers, pipe small amounts onto cucumber rounds or endive leaves. Croissants make particularly indulgent egg salad sandwiches, while pita pockets offer a practical, less messy option. For a complete meal, pair with a light soup like tomato or vegetable, or serve alongside a crisp green salad with vinaigrette dressing.

Frequently Asked Questions

→ How do you boil eggs for egg salad?

Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat. Cover and let them sit in hot water for 10 to 12 minutes before cooling and peeling.

→ Can I make egg salad ahead of time?

Yes, you can make egg salad ahead of time. Store it in an airtight container in the refrigerator for up to four days to maintain freshness.

→ What ingredients add crunch to egg salad?

Chopped green onions provide a light crunch, but you could also add diced celery, pickles, or even bell peppers for extra texture.

→ What bread pairs best with egg salad sandwiches?

Egg salad sandwiches are excellent on whole grain, rye, sourdough, or even soft brioche bread for a rich, satisfying meal.

→ Can I customize the flavor of egg salad?

Absolutely! Add ingredients like Dijon mustard, relish, celery seeds, or fresh herbs such as dill and parsley to personalize your egg salad.

→ Why is freezing egg salad not recommended?

Freezing egg salad alters its texture due to the mayonnaise separating when thawed, which can affect both taste and consistency.