Egg salad is a timeless classic that brings comfort and nostalgia with every bite. It’s creamy, flavorful, and perfect for a sandwich or on its own, making it a versatile dish for any occasion.
Why I Make This Recipe at Least Once a Week
This egg salad recipe is special because it combines simple ingredients to create a rich and satisfying meal. The creamy texture of the mayonnaise pairs perfectly with the boiled eggs, while the addition of mustard and seasonings elevates the flavor profile.
Using fresh ingredients and a careful cooking technique ensures that the eggs are perfectly boiled, making this salad both delicious and easy to prepare. Whether you are looking for a quick lunch option or a side dish for gatherings, this recipe is sure to impress with its classic taste and delightful creaminess. The best part is that it can be made ahead of time, allowing the flavors to meld beautifully.
Kitchen Tools
To make this egg salad, you will need the following equipment:
- A medium saucepan for boiling eggs
- A mixing bowl for combining ingredients
- A fork or potato masher for mashing eggs
- A spatula or spoon for mixing
- A cutting board for chopping
- A knife for dicing optional add
- ins
- An airtight container for storage.
Having these tools ready will streamline the process, making it enjoyable to prepare this classic dish.
My Best Tips
For the best egg salad, start with fresh eggs and ensure they are boiled correctly. To boil eggs, place them in a saucepan and cover with water. Bring to a boil, then reduce heat and let simmer for about 10-12 minutes. After cooking, transfer them to an ice bath to halt the cooking process.
When mixing your egg salad, be gentle to avoid over-mashing the eggs, which can make the salad too mushy. Season to taste with salt and pepper, adjusting based on your preference. For food safety, ensure that the egg salad is stored in the refrigerator if not consumed immediately. It should be eaten within three to five days. Always check the internal temperature of any ingredients being heated to ensure they reach safe levels.
Recipe Card
Ingredients
- 6 large eggs (hard-boiled)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1/4 cup celery (finely chopped, optional)
- 1/4 cup green onions (chopped, optional)
- salt to taste
- black pepper to taste
- paprika for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10-12 minutes.
- Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, celery, and green onions if using. Mix until well combined.
- Season with salt and black pepper to taste. Adjust flavors as needed.
- Serve immediately or refrigerate in an airtight container for later use.
Storage Instructions
Store egg salad in an airtight container in the refrigerator for up to five days.
Mix It Up
To customize your egg salad, consider adding ingredients like diced celery, chopped pickles, or fresh herbs such as dill or chives for added flavor. You can also experiment with different types of mustard or even add a touch of Greek yogurt to make it lighter. For a spicy kick, a dash of hot sauce or diced jalapeños can be included. Each variation can bring a new twist to the classic egg salad, allowing you to tailor it to your taste.
What to Serve This With
Egg salad can be served in various ways. It’s perfect for spreading on a slice of whole-grain bread or in a wrap, making a satisfying sandwich. For a lighter option, serve it on a bed of lettuce or alongside fresh vegetable sticks. Garnishing with paprika or fresh herbs adds a beautiful touch when presenting. This dish is ideal for picnics, brunches, or as a quick snack on a busy day.
When Things Go Wrong (And How to Fix Them)
| Problem | Solution |
|---|---|
| The egg salad is too dry. | If you find the salad lacks moisture, add more mayonnaise or a tablespoon of mustard to achieve the desired creaminess. |
| The flavor is bland. | Increase the seasoning by adding more salt, pepper, or even a splash of vinegar or lemon juice for brightness. |
| The eggs are hard to peel. | Using older eggs can make peeling easier, and try cooling the eggs immediately in ice water after boiling to help separate the shell from the egg. |
| The salad is too runny. | Drain any excess liquid and add more chopped eggs or mayonnaise to balance the consistency. |
| The salad turned brown or discolored. | This can happen if it’s not stored properly. Always keep it in an airtight container in the fridge to maintain freshness. |
Your Questions
Can I use other types of mustard?
Yes, feel free to use yellow mustard, spicy mustard, or any variety you prefer.
How can I prevent my eggs from being hard to peel?
Use slightly older eggs and cool them immediately after boiling to make peeling easier.
Is there a way to make this salad healthier?
You can substitute some of the mayonnaise with Greek yogurt for a lighter version.
Can I add other ingredients to this egg salad?
Absolutely! Ingredients like avocado, herbs, or even bacon can be great additions.
How long does egg salad last in the fridge?
Egg salad can be stored in the refrigerator for up to five days if kept in an airtight container.
