Easy Egg Salad Recipe
Making an easy egg salad recipe doesn't have to be complicated. This classic lunch staple transforms simple hard-boiled eggs into a creamy, flavorful dish that's perfect for sandwiches, crackers, or lettuce wraps. With just a handful of pantry ingredients, you can create this delicious salad in under 15 minutes. The combination of perfectly cooked eggs, creamy mayonnaise, tangy mustard, and crisp vegetables creates a satisfying meal that works for any time of day.
Equipment
- Medium saucepan with lid - for boiling eggs
- Large mixing bowl
- Small mixing bowl
- Sharp knife and cutting board
- Fork or potato masher
- Measuring cups and spoons
- Slotted spoon or spider strainer
- Timer
- Egg slicer - (optional)
Ingredients
- 6 large eggs - hard-boiled and peeled
- 1/3 cup mayonnaise - 80ml; regular or light
- 1 tablespoon Dijon mustard - 15ml; or yellow mustard
- 1/4 cup celery - 30g, finely diced
- 2 tablespoons green onions - 12g, finely chopped (scallions)
- 1 tablespoon fresh lemon juice - 15ml
- 1 tablespoon fresh dill - 4g, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon salt - 3g, plus more to taste
- 1/4 teaspoon black pepper - 0.5g, plus more to taste
- 1 tablespoon sweet pickle relish - 9g, optional
Instructions
- Place 6 eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice water bath for at least 5 minutes. Peel under running water, pat dry, and set aside.
- Chop egg whites into 1/4-inch pieces and place in a large mixing bowl. Place yolks in a small bowl.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the yolks. Mash until smooth and creamy.
- Finely dice celery, chop green onions and dill. Add to the bowl with chopped egg whites along with optional relish.
- Pour the yolk dressing over the egg whites and vegetables. Gently fold until evenly combined.
- Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Use eggs that are 7-10 days old for easier peeling.
- Avoid overcooking to prevent green rings around the yolks.
- Mash some yolks separately for a creamier texture.
- Dice vegetables very finely for even distribution.
- Chill the salad for at least 30 minutes to allow flavors to meld.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Never leave at room temperature for more than 2 hours.
- Adjust mayo for preferred creaminess; add more if it becomes too dry after chilling.
- Great for make-ahead lunches; flavors improve the next day.
- Serve on bread, in lettuce wraps, or with crackers.