Easy Egg Salad Recipe

I’m not gonna pretend this egg salad is elegant — it’s cozy, slightly tangy, and exactly the kind of thing I spoon into a bowl at midnight when the kids are asleep. It’s basic in the best way: hard-cooked eggs, a creamy dressing, a little crunch, and enough mustard-and-pickle punch to make you stop eating it off a spoon and actually make a sandwich (but I won’t judge if you don’t).

My husband is the person who declared, loudly and repeatedly, that “no one needs egg salad more than me” the day I first made this. Now he requests it on sad workdays and celebratory ones. Our toddler once mouthed a tentative “mmm” and then stole half a sandwich off my plate while I wasn’t looking; I took it as a compliment. It’s become the fridge staple that fixes packed lunches, lazy dinners, and those mornings when we have seven things to do and two eggs between us.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Ginger Beef Stir Fry Recipe

DINNER

Creamy Ground Beef Pasta Delight

DINNER

Spinach Mushroom Pasta Skillet Recipe

DINNER

Lemon Garlic Shrimp Pasta Delight

I learned early on that timing is everything — overcooked eggs turn gray around the yolk and the texture becomes chalky. Once I read somewhere to boil, then shock in ice water, and it felt like magic: bright yellow yolks and eggs that peel like a dream. I also discovered that finely chopping the yolks with a fork before folding everything together gives a silkier texture than big chunks of yolk. Oh, and don’t laugh — I once forgot the mustard and my husband staged a quiet protest by adding hot sauce to the whole bowl. It surprised me: the heat worked. I still use mustard most times, but hot sauce is a legit backup.

Shopping Tips

– Eggs: Buy the freshest eggs you can; check the carton date and pick ones without cracks for easier boiling and peeling.
– Dairy: If your mayo is a deal-breaker, splurge on a good-brand mayonnaise or use half mayo, half Greek yogurt for tang and fewer calories.
– Fresh Herbs: Dill or chives brighten this salad — buy the snip-ready size or a small bunch to avoid waste.
– Crunch Extras: Celery and red onion give nice texture; pick firm stalks and small, crisp onions so they don’t overpower.
– Spices: Keep kosher salt and black pepper on hand; smoked paprika or a pinch of curry powder can be fun switches.

Prep Ahead Ideas

– Hard-boil the eggs a day or two ahead and keep them peeled in cold water in a sealed container in the fridge to prevent drying out.
– Chop the add-ins (onion, celery, herbs) and store them in small airtight containers or zip bags so assembly is five minutes.
– Mix the dressing separately and refrigerate; stir it into chopped eggs right before serving to keep things bright and crunchy.
– Use clear containers for the fridge so hungry family members don’t squint and accidentally eat half the salad at 10 p.m.

✔Time-Saving Tricks

– Boil eggs in a single batch and use the oven timer so you aren’t babysitting a pot — set it, then make coffee.
– Swap fresh celery for jarred roasted peppers if you want to skip chopping and add a smoky note.
– Use a food processor for quick chopping if you hate knife work, but pulse — don’t puree or you’ll lose texture.
– When in a real rush, mash the eggs with a fork right in the bowl and stir in everything else; no fancy mixing required.

✔Common Mistakes

– Overcooking eggs — I once served a bowl that tasted metallic from overcooked yolks; cook 9–12 minutes depending on size and shock in ice water immediately.
– Adding too much salt before tasting — mayo and pickles can be salty; always adjust at the end.
– Making it too wet — if you add relish or yogurt, go lighter and add more slowly to avoid a soupy mess.
– Too chunky or too smooth — if it’s too chunky, mash a few yolks to bind; if it’s too smooth, stir in some lightly chopped whites or extra celery.

What to Serve It With

– Toasted sourdough or a hearty whole-grain bread for a classic sandwich.
– A simple mixed green salad or arugula with lemon vinaigrette to cut through the creaminess.
– Crisp crackers or pita chips for scooping — great for picnics.
– Light soup like tomato or cucumber soup on hot days.

✔Tips & Mistakes

– Use room-temperature eggs for easier peeling after boiling.
– Salt at the end so you don’t oversalt; mayo and pickles add sodium.
– If the salad seems dry, a teaspoon of pickle juice or a splash of lemon wakes it up.
– If it’s too tangy, a pinch of sugar mellows things out quickly.

✔Storage Tips

Store in an airtight container in the fridge for up to 3–4 days. The texture and flavor settle over time — sometimes better on day two, but onions can mellow. Cold egg salad is fine for breakfast on toast; no shame in eating it straight from the container at 7 a.m. just because it’s there.

✔Variations and Substitutions

– Mayo swap: use half Greek yogurt for tang and fewer calories, or try olive-oil-based mayo for a lighter taste.
– Herb changes: dill gives a Scandinavian vibe, chives are classic, and tarragon is surprisingly fancy.
– Add-ins that work: chopped pickles, capers, crumbled bacon, or little diced apple for sweetness.
– What not to do: avoid too-much watery veg (cucumber) unless you drain and salt it first — otherwise the salad gets runny.

Frequently Asked Questions

Easy Egg Salad Recipe

Creamy, tangy egg salad with crisp celery and chives—perfect for sandwiches, crackers, or lettuce wraps. Ready in minutes.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 6 large eggs hard-boiled eggs, peeled and chopped
• ▢ 0.33 cup mayonnaise
• ▢ 1 tsp Dijon mustard
• ▢ 2 tsp fresh lemon juice
• ▢ 0.33 cup celery, finely chopped
• ▢ 2 tbsp red onion, finely minced
• ▢ 1 tbsp fresh chives, chopped
• ▢ 1 tbsp sweet pickle relish optional
• ▢ 0.5 tsp kosher salt to taste
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.25 tsp paprika optional, for a hint of smokiness

Instructions

Preparation Steps

• Cover eggs with cold water in a saucepan. Bring to a boil, then turn off heat and cover for 12 minutes.
• Chill eggs in an ice bath until cool. Peel and chop into bite-size pieces.
• Whisk mayonnaise, Dijon, lemon juice, salt, pepper, and paprika in a mixing bowl.
• Stir in celery, red onion, chives, and relish until evenly coated.
• Fold in chopped eggs gently. Taste and adjust seasoning.
• Serve right away or chill 30 minutes to let flavors meld.

Notes

Swap half the mayo with Greek yogurt for a lighter twist, or add 1/2 tsp curry powder for a curried egg salad. Serve on toasted sourdough, tucked into croissants, or in lettuce cups. Store covered in the fridge for up to 3 days.

This recipe is an original creation inspired by classic Easy Egg Salad Recipe flavors. All ingredient ratios and instructions are independently developed.