Easy Egg Salad Recipe

Introduction

This classic Easy Egg Salad recipe delivers a perfect balance of creamy, tangy, and crunchy textures with minimal effort. You’ll love how the Everything But the Bagel Seasoning adds a modern, savory twist that makes it irresistible. It’s the ideal make-ahead lunch that comes together in under 20 minutes.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

• 8 eggs
• 1/2 cup mayonnaise
• 1 tsp mustard
• 1/2 cup celery (*diced)
• 1/4 cup green onion (*sliced)
• salt/pepper to taste
• 1/4 tsp paprika
• 1/2 tsp Everything But the Bagel Seasoning

Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
2. Once boiling, remove the pan from heat, cover, and let the eggs sit for 10 minutes for perfectly cooked hard-boiled yolks.
3. Immediately transfer the eggs to an ice water bath and let them cool completely for about 5 minutes to stop the cooking process.
4. Peel the cooled eggs and place them in a medium-sized mixing bowl.
5. Use a pastry cutter, fork, or potato masher to chop the eggs to your desired consistency.
6. Add the mayonnaise, mustard, diced celery, and sliced green onion to the bowl with the eggs.
7. Gently fold all the ingredients together until they are evenly combined.
8. Season the mixture with salt and pepper to taste, paprika, and Everything But the Bagel Seasoning. Stir once more to incorporate.
9. For best flavor, cover and refrigerate for at least 30 minutes before serving.

Variations

• Smashed Sandwich: Pile the egg salad onto thick, toasted sourdough bread with crisp lettuce for a satisfying sandwich.
• Salad Booster: Serve it over a bed of fresh greens, cherry tomatoes, and cucumber slices for a hearty salad bowl.
• Quick Appetizer: Spoon a generous dollop onto endive leaves, cucumber rounds, or whole-grain crackers.
• Dill & Lemon Zest: For a different flavor profile, fold in a tablespoon of fresh dill and a teaspoon of lemon zest after mixing.

Tips for Success

• For easy peeling, use eggs that are a week or two old rather than very fresh ones.
• Don’t skip the ice bath—it prevents the gray-green ring from forming around the yolk and makes peeling simpler.
• Adjust the mayonnaise by the tablespoon if you prefer a drier or creamier salad.
• Let the salad chill before serving; this allows the flavors to meld together beautifully.

Storage & Reheating

Store the egg salad in an airtight container in the refrigerator for up to 3 days. This is a cold salad and should not be reheated. Enjoy it chilled straight from the fridge.

FAQ

Can I use a different type of mustard?

Yes, you can use Dijon or whole-grain mustard for a more robust flavor. The listed 1 tsp is a great starting point.

My eggs are hard to peel. What can I do?

Adding a splash of vinegar or baking soda to the boiling water can help. The ice bath method is also crucial for easier peeling.

Can I make this egg salad ahead of time?

Absolutely. Making it a few hours or even a day in advance allows the flavors to develop more fully.

What if I don’t have Everything But the Bagel Seasoning?

You can make a quick substitute by mixing equal parts sesame seeds, dried minced garlic, dried minced onion, poppy seeds, and coarse salt.

Is there a way to make this lighter?

You can substitute half or all of the mayonnaise with plain Greek yogurt for a tangier, high-protein version.

How do I know the eggs are perfectly hard-boiled?

The 10-minute steep after boiling is key. The yolk will be fully set and yellow without a gray ring if cooled immediately.