Introduction
This classic egg salad recipe delivers the perfect balance of creamy, tangy, and crunchy textures you love. It’s incredibly simple to prepare and endlessly versatile, making it ideal for quick sandwiches, crisp lettuce cups, or a simple scoop with crackers.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 30 minutes (includes boiling and cooling eggs)
Total Time: 35 minutes
Servings: 4
Ingredients
- 8 hard boiled eggs
- ½ cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced red onion
- ¼ teaspoon dried dill (or to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt (or to taste)
- freshly ground black pepper (to taste)
- sandwich bread, wraps, lettuce, tomato, pickles (optional for serving)
Instructions
- Prepare your hard boiled eggs. Place eggs in a single layer in a saucepan and cover with cold water by at least an inch. Bring to a full rolling boil over high heat, then immediately cover the pot and remove it from the heat. Let stand for 12 minutes. Transfer the eggs to an ice water bath to cool completely.
- Once cooled, peel the eggs. Chop them to your desired consistency, either finely or coarsely, and place them in a medium mixing bowl.
- Add the mayonnaise, yellow mustard, diced celery, diced red onion, dried dill, onion powder, paprika, salt, and a few grinds of black pepper to the bowl with the chopped eggs.
- Gently stir all ingredients together until just combined and evenly coated. Be careful not to over-mix if you prefer a chunkier texture.
- Taste and adjust seasoning with additional salt, pepper, or dill as desired.
- Serve immediately on your choice of bread, in wraps, on a bed of lettuce, or with tomato slices and pickles on the side.
Variations
- Smooth Spread: For a finer, more spreadable texture, mash the ingredients together with a fork or pulse them briefly in a food processor.
- Open-Faced: Toast a slice of hearty bread, top with a thick layer of egg salad, and broil for 1-2 minutes until just warmed and lightly golden on top.
- Deconstructed Serving: For a fun appetizer, serve the chopped hard boiled eggs, the creamy dressing mixture, and the diced celery and onion separately, allowing guests to assemble their own bites on crackers.
- Salad Topper: Instead of making a sandwich, use the egg salad as a high-protein topping for a green salad.
Tips for Success
- For easier peeling, use eggs that are a week or two old rather than very fresh ones.
- Let the eggs cool completely in the ice bath before peeling; this helps separate the membrane from the white.
- For the best flavor, allow the mixed egg salad to chill in the refrigerator for at least 30 minutes before serving.
- If you prefer less bite from the raw onion, you can soak the finely diced red onion in cold water for 10 minutes, then drain and pat dry before adding.
Storage & Reheating
Store egg salad in a sealed container in the refrigerator for up to 3 days. This dish is best served cold and is not recommended for reheating.
FAQ
1. What’s the best way to boil eggs for egg salad?
The method outlined in the instructions (bringing to a boil, then covering and steaming off the heat) is very reliable for preventing overcooked, green-ringed yolks and is perfect for egg salad.
2. Can I use a different type of mustard?
Yes, while yellow mustard is classic, you can substitute an equal amount of Dijon mustard for a sharper, more complex flavor.
3. My egg salad is too runny. How can I fix it?
Ensure your eggs are cooled completely before mixing. If it’s still too wet, you can drain any excess liquid or add another chopped hard boiled egg to absorb the moisture.
4. Can I make this ahead of time?
Absolutely. In fact, making it a few hours ahead allows the flavors to meld beautifully. Store it covered in the fridge until ready to serve.
5. Is there a substitute for the mayonnaise?
For a similar creamy texture, you can use full-fat plain Greek yogurt, but the flavor will be tangier and less rich. A half-mayo, half-yogurt blend is a popular compromise.
6. How can I make my egg salad more flavorful?
Letting it rest in the fridge for at least 30 minutes is the key. This allows the dried herbs and spices to fully hydrate and the flavors to combine.
