Classic egg salad recipe never gets old. This picnic perfect recipe with hard boiled eggs and mayonnaise along with mustard, celery, onions, chives, dill and paprika is summer favorite salad of all. It’s packed with protein and nutrients, so make it often, eat it more!
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Ingredients You’ll Need
Here’s what you’ll need –
- Hard Boiled Eggs
- Mayonnaise
- Dijon Mustard
- Lemon Juice
- Salt n Pepper
- Garlic
- Smoked Paprika
- Red Onion
- Celery
- Dill
- Parsley
- Chives
Hard boiled eggs and mayonnaise are two main ingredients of this salad. Other ingredients that are added is to enhance the taste, texture and flavor of this salad.
You can do a few variations by including bacon, chicken or shrimp as well into the salad along with eggs. Some even add shredded carrots or cucumbers into the salad.
Hard Boiled Eggs
Hard boiled eggs can be made on stove top or instant pot.
Making hard boiled eggs is one of the easiest things. If you have instant pot use it to make instant pot hard boiled eggs, it’s convenient.
To make hard boiled eggs on stove top – carefully place eggs in a wide sauce pan. Pour room temperature water gently into the pan. Eggs should be covered in the water. Water level should be atleast 2 inches above the eggs.
Bring water to gentle boil on medium low heat. Let it boil for about 8 to 9 minutes. Depending on the egg size and it’s freshness the time needed to make hard boiled eggs may vary. If your egg whites aren’t set and firmed up in the mentioned time, adjust timing by increasing by 2 minutes or so.
Once timer goes off, turn off heat. Immediately remove eggs from boiling water and immerse it in ice cold water. This is to stop eggs from cooking further. Let it sit in ice batch for couple of minutes.
Remove eggs from ice bath, peel shells off.
How To Make Egg Salad
Making a salad can’t get easier and faster than this recipe. If you have hard boiled eggs in hand (left overs works great, or freshly boiled eggs), in just few minutes this salad can be made.
Make in bulk, this flies very fast. It’s great for meal prep, for quick low carb lunch during the week. Make a big batch and store it in fridge, you’re egg salad sandwiches are a breeze to make.
I always use free range organic fresh eggs to make this salad.
- First hard boil eggs following instructions mentioned above.
- Hard boiled eggs needs to be chilled for few hours. This salad is best when served chilled.
- While eggs chill in the fridge, prep veggies and the dressing sauce to go with the recipe.
- Make sure to chop onions and celery fine. Finely chop fresh dill, parsley and chives.
- In a bowl add mayonnaise. To it add Dijon mustard, minced garlic(optional), ground pepper, salt, smoked paprika, lemon juice. Whisk well until combined.
- Chop eggs chunky or small pieces as you like. We like ours chunky.
- To chopped eggs, add in finely chopped red onions, celery, dill, parsley, chives and the dressing. Mix everything together until everything is coated well.
Serve it as salad or spread it over bread as sandwich for low carb lunch/dinner.
FAQS
Yes, you can! Chopped up eggs alone are drier, you’ll need a creamy component to bind egg white, egg yolk and everything else together. There are a lot of mayo alternatives that can be used to make creamy and healthy egg salad recipe.
Some of the mayo alternatives for creamier salads are –
Greek Yogurt
Ricotta Cheese
Mashed avocado works too
Hummus – sounds amazing isn’t it!
Egg salads are great make ahead dish. It can be made couple of days ahead. Store in clean air tight containers covered in fridge it’ll last for 4-5 days.
To chopped eggs, add all other ingredients. Mix until everything is coated completely. Fresh bread is great for making egg salad sandwiches. You can also use French baguette, croissants, sour bread or bagels to make sandwich.
Place any salad leaf over toasted bread. Using spinach leaves instead of regular iceberg lettuce makes your lunch much healthier. Spread heaped tablespoon full of the salad mix over the toasted bread. Add more if needed. Spread evenly. Place the top bread and serve it.
You can make open faced sandwich or closed sandwich.
Regular bread loaf can be used. Slice it into ¾ inch thick slices and use it to make sandwich.
Want to make your sandwich fancy? Use croissant bread. Slice it in the center and fill up the salad with salad leaves between the two halves.
Have sour bread at home? Go ahead and use it. It’s perfect to make egg salad sandwich.
Bagels are another option.
OTHER SALADS TO TRY –
- Israeli Couscous Salad
- Watermelon Feta Salad
- 3 Bean Salad
- Fresh Spring Salad
- Mexican Quinoa Salad
- Greek Pasta Salad
- Summer Corn Salad
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📋Classic Egg Salad Recipe
Ingredients
- 6 hard boiled eggs
- ¾ cup mayonnaise for best results use full fat mayonnaise
- ½ teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ red onion finely chopped
- 1 celery stalk diced fine
- ¼ cup dill finely chopped
- 2 tablespoon parsley finely chopped
- ¼ cup chives finely chopped
Instructions
- In a bowl add mayonnaise. To it add Dijon mustard, minced garlic(optional), ground pepper, salt, smoked paprika, lemon juice. Whisk well until combined.
- Chop eggs chunky or small pieces as you like. We like ours chunky.
- To chopped eggs, add in finely chopped red onions, celery, dill, parsley, chives and the dressing. Mix everything together until everything is coated well.
- Serve it as salad or spread it over bread as sandwich for low carb lunch/dinner.
Comments & Reviews
Steve Ault says
This my go to for egg salad and sometimes I throw a table spoon of horse radish in. Thanks.
Jyothi Rajesh says
So glad you are loving the recipe! Love horse radish in egg salad too.
Heidy says
I am a huge fan of egg salad. Just so yummy tasting and affordable to make. I enjoyed your version and will be making it again.
Jyothi Rajesh says
Thank you
Natalie says
What a delicious egg salad. i love that you added paprika. Makes salad so much more flavorful. I must try this recipe!
Daniela says
Love all the ingredient and step-by-step pic of this egg salad! Thanks so much for sharing :).
Mikayla says
I love egg salad, it’s always a quick and satisfying meal, you’re right! I really liked your version with the punch of onion and fresh herbs, it works nicely with the creaminess of the salad.
Tara says
Yum! Egg salad is one of my go to’s. I love the option of swapping out the mayo for greek yogurt or ricotta cheese. I’m making this tomorrow!
Paige says
This looks really great, and your eggs are perfectly cooked!