Introduction
This classic egg salad recipe delivers the perfect balance of creamy, savory, and tangy flavors with a satisfying crunch. Its simplicity makes it a go-to for quick lunches and picnics, yet its versatile flavor can be enjoyed in countless ways. You can trust this recipe to be a reliable, crowd-pleasing staple in your kitchen.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- 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 8 hard boiled eggs using your preferred method. Let them cool completely, then peel them.
- Chop the peeled hard boiled eggs to your desired consistency. You can chop them finely for a smoother salad or more coarsely for extra texture.
- In a medium mixing bowl, combine the chopped eggs, ½ cup mayonnaise, and 1 teaspoon prepared yellow mustard. Gently stir until well combined.
- Add the 2 tablespoons finely diced celery, 2 tablespoons finely diced red onion, ¼ teaspoon dried dill, ¼ teaspoon onion powder, ¼ teaspoon paprika, ¼ teaspoon salt, and freshly ground black pepper to taste.
- Fold all ingredients together until evenly incorporated.
- Taste and adjust seasoning with additional salt, pepper, or dill if desired.
- Serve immediately or chill before serving on sandwich bread, wraps, or with lettuce, tomato, and pickles.
Variations
- Curried Egg Salad: Add 1 teaspoon of curry powder to the mixture for a warm, aromatic twist.
- Herb-Forward Salad: Substitute the dried dill with an equal amount of fresh chopped chives or dill for a brighter flavor.
- Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the mayonnaise mixture.
- Open-Faced Style: Serve a generous scoop on a single slice of toasted bread, topped with microgreens or extra paprika for a beautiful presentation.
Tips for Success
- For the best texture, let your hard boiled eggs cool completely before chopping. This prevents them from becoming gummy.
- Dice the celery and red onion very finely to ensure they distribute evenly and don’t overwhelm a bite.
- If you have time, let the finished egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- For easy peeling, use eggs that are a week or two old and shock them in an ice bath immediately after boiling.
Storage & Reheating
Store the egg salad in an airtight container in the refrigerator for up to 3 days. This dish is not suitable for freezing or reheating and is always best served cold.
FAQ
Q: Can I use a different type of mustard?
A: Yes, you can substitute Dijon or whole grain mustard for the prepared yellow mustard, but it will slightly alter the classic flavor profile.
Q: How can I make this egg salad less rich?
A: You can substitute half of the mayonnaise with plain Greek yogurt for a tangier, lighter texture.
Q: Why are my eggs difficult to peel?
A: This is often due to using very fresh eggs. Using slightly older eggs and shocking them in an ice bath after boiling makes peeling easier.
Q: Is there a way to make this recipe ahead of time?
A: Absolutely. You can boil and peel the eggs up to 3 days in advance. For best results, mix the salad the day you plan to serve it.
Q: Can I make this without mayonnaise?
A: The mayonnaise is key for the classic creamy texture. Leaving it out will result in a very dry salad, so a substitute like mashed avocado or hummus would be necessary.
