This egg salad recipe is straightforward and truly the best! It features chopped hard-boiled eggs mixed with mayonnaise, mustard, and green onions for added color and crunch. It’s perfect for sandwiches and will surely be a hit at picnics. Enjoy it on rye bread for a delicious twist!
With this highly-rated recipe, you can create deli-style egg salad sandwiches at home. It’s so good that you’ll find yourself returning to it repeatedly.
Table of Contents
How to Prepare Egg Salad
While the detailed ingredient list and step-by-step instructions are below, here’s a quick overview of the essentials:
Egg Salad Ingredients
To make the ultimate egg salad, you’ll need:
- Eggs: The foundation of the recipe!
- Condiments: Mayonnaise and mustard are essential.
- Green Onions: These add a burst of flavor and color.
- Seasonings: A simple mix of salt, pepper, and paprika rounds it out.
Steps for Making Egg Salad Sandwiches
Here’s a quick look at the process for preparing your egg salad sandwiches:
- Boil, peel, and chop the eggs.
- Mix the chopped eggs with the other ingredients.
- Serve the mixture on your choice of bread or with crackers.
How Long Does Egg Salad Last?
Store any leftover egg salad in a shallow, airtight container in the fridge for up to four days.
Can You Freeze Egg Salad?
Freezing egg salad isn’t ideal since it can affect texture and flavor. However, if you freeze it, it can be stored for up to a month. Make sure to let it thaw in the fridge overnight before serving.
What to Serve with Egg Salad Sandwiches
Classic pairings for egg salad sandwiches include side dishes like leafy green salads, potato chips, French fries, or coleslaw.
Delicious Ways to Enjoy Egg Salad
Right from the bowl: I often enjoy this egg salad straight from the bowl with a fork—it’s just that tasty!
Top it on bread: Try it as an open-faced sandwich on gluten-free toast or my falafel flatbread, finished with a sprinkle of microgreens for extra flavor.
Wrap it up: Roll it up in tortillas, butter lettuce leaves, or collard greens, adding slices of cucumber, bell pepper, and other fresh veggies for a delicious wrap!
What I LOVE about this recipe:
Perfect for meal prep: This recipe is ideal for prepping ahead. It stays fresh in the fridge for 4-5 days (depending on the freshness of the eggs). Simply make the filling, store it in the refrigerator, and enjoy it whenever you’re ready!
There are only five ingredients: Hard-boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt, pepper, and your favorite sandwich bread.
Easily customizable: You can get creative with flavor by adding your favorite mix-ins (see ideas below), making it simple to adjust to your taste!
Elia Recipes Community Feedback and Suggestions:
“Very good,” praises Elizabeth. “I replaced the green onions with pickles and chose Dijon mustard instead. The paprika added a nice touch. I served it on a bun with lettuce, tomato, and extra pickle slices.”
“Great recipe,” says Amelia. “I didn’t have green onions, so I used shallots instead. It turned out fantastic! I’ll make it again.”
“Superb,” remarks Henry. “I used this recipe as a perfect base and made it my own by adding chives instead of green onions, as I have plenty in my garden.”
Ingredients
- Eight large eggs
- ½ cup mayonnaise
- ¼ cup chopped green onions
- One teaspoon of yellow mustard
- ¼ teaspoon paprika
- Salt and pepper, to taste
Directions
Step 1:
Start by gathering all your ingredients.
Step 2:
Put the eggs in a saucepan and cover with cold water. Heat the water to a boil, then immediately remove the pot. This method guarantees perfectly hard-boiled eggs without overcooking. Cover the pot and let the eggs sit in the hot water for 10 to 12 minutes.
Step 3:
After the time has passed, remove the eggs from the hot water and allow them to cool. Once cooled, peel and chop them.
Step 4:
Combine the chopped eggs with mayonnaise, green onions, and mustard. Season the mixture with paprika, salt, and pepper to enhance flavor. This will give the dish a delightful kick and balance the other ingredients.
Step 5:
Mix everything well and serve it on bread, crackers, or salad greens.
This egg salad recipe offers a fresher, more vibrant take than traditional versions. It embodies what a classic egg-salad should be: rich and creamy with robust flavor, yet it incorporates significantly less mayonnaise. Adding lemon juice, Dijon mustard, and optional capers provides a tangy, briny zest, while a generous amount of fresh herbs elevates the dish to a whole new level.
I began preparing this egg-salad recipe one spring to use leftover hard-boiled eggs from Easter. Initially, I thought it would just be a quick lunch to clear out the fridge, but to my surprise, I became hooked. Soon enough, I boiled more eggs to make more of this delicious salad. It’s truly fantastic!
| Nutrition Facts (per serving) | |
|---|---|
| Calories | 333 |
| Fat | 30g |
| Carbohydrates | 13g |
| Protein | 2g |
Storage Instructions:
To Store: Place the egg salad in an airtight container and refrigerate for up to 5 days, depending on the freshness of your eggs.
Recipe Variations:
Add-Ins:
- Celery: Dice 1 celery rib for added crunch.
- Onion: Add two tablespoons of chopped green or red onion for a fresh bite.
- Pickles: Stir in 1 tablespoon of diced dill pickles for a tangy twist.
- Avocado: Mash half an avocado into the egg salad or top with avocado slices for extra creaminess.
- Spicy: Spice it up with a spoonful of harissa paste or a sprinkle of crushed red pepper flakes.
Please make it a BLT: Turn it into an egg salad BLT by adding crispy bacon, fresh lettuce, and juicy tomato slices!
conclusion
In conclusion, egg salad is a simple yet versatile dish that can be enjoyed in many ways, from classic sandwiches to creative wraps and salads. Its creamy texture and delicious flavor, paired with endless customization options, make it a perfect go-to meal for any occasion. Whether you’re keeping it traditional or adding your twist, egg salad is a timeless favorite that never disappoints.