This classic Egg Salad combines creamy mayonnaise, tangy Dijon mustard, and hard-boiled eggs to create a simple yet satisfying dish. Perfectly seasoned with a dash of paprika and optional add-ins like green onions and pickles, this salad makes a great side dish or sandwich filling. Quick to prepare and full of flavor, it’s an easy addition to any meal.
Why You’ll Love This Recipe
- Quick and easy to make with just a few ingredients
- Creamy and tangy, with a perfect balance of flavors
- Can be customized with optional add-ins like green onions or pickles
- Ideal for meal prep, as it keeps well in the fridge
- Versatile—enjoy it as a side, sandwich filling, or topping for crackers
- Naturally high in protein and makes for a filling snack or light meal
- Great for picnics, BBQs, or quick lunches
- A classic recipe that everyone loves
- Can be made in under 20 minutes for a fast and satisfying dish
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons green onions, chopped (optional)
- 1/4 cup pickles, finely chopped (optional)
directions
- Boil the eggs: Place the eggs in a pot of water, bring to a boil, then reduce the heat and simmer for 9-10 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool.
- Prepare the eggs: Peel the eggs and chop them into small cubes.
- Make the dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper. Stir until smooth.
- Combine: Add the chopped eggs to the dressing mixture and gently fold until everything is well-coated.
- Optional add-ins: Stir in chopped green onions or pickles for added flavor, if desired.
- Chill: Refrigerate the egg salad for 30 minutes before serving to allow the flavors to meld.
- Serve: Serve the egg salad on a bed of greens, in a sandwich, or as a side dish.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: Approximately 180 kcal per serving
Variations
- Herb-infused: Add fresh herbs like dill, parsley, or chives to enhance the flavor of the egg salad.
- Spicy: Add a small amount of sriracha or hot sauce for a spicy kick.
- Avocado: Mash in some ripe avocado for a creamy twist and added nutrition.
- Greek Yogurt: Swap some or all of the mayonnaise with Greek yogurt for a lighter, tangy version.
- Smoked Salmon: Add some chopped smoked salmon to make this egg salad more luxurious and flavorful.
- Bacon: Stir in crumbled crispy bacon for a smoky, crunchy touch.
- Curry Flavored: Add a teaspoon of curry powder to give your egg salad a unique, aromatic flavor.
- Chopped Veggies: Add finely chopped celery or bell peppers for extra crunch and freshness.
storage/reheating
Storage:
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to prevent it from drying out.
Freezing:
Egg salad doesn’t freeze well due to the mayonnaise and the texture of the eggs, so it’s best to enjoy it fresh.
Reheating:
Egg salad is typically served cold, so there’s no need to reheat it. Simply store in the fridge and serve when ready.
FAQs
Can I use regular mustard instead of Dijon mustard?
Yes, you can substitute regular mustard for Dijon if you prefer a milder flavor.
Can I make this egg salad ahead of time?
Yes, egg salad can be made ahead of time and stored in the fridge. It actually tastes better after the flavors have had time to meld together.
What kind of pickles are best for this recipe?
Dill pickles are commonly used, but you can also use sweet pickles if you prefer a sweeter flavor.
Can I make this egg salad without mayo?
Yes, you can substitute mayo with Greek yogurt, sour cream, or avocado for a different texture and flavor.
Can I add other vegetables to the egg salad?
Yes, you can add finely chopped veggies such as celery, bell peppers, or cucumbers for extra crunch and flavor.
How do I peel hard-boiled eggs easily?
To peel hard-boiled eggs easily, place them in an ice water bath immediately after boiling. The cooling process helps separate the shell from the egg, making peeling easier.
Is this recipe gluten-free?
Yes, egg salad is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I serve egg salad with something other than bread?
Yes, egg salad can be served in lettuce wraps, on crackers, or on top of a green salad as a lighter alternative to bread.
How can I make the egg salad lighter?
To make it lighter, you can substitute half or all of the mayonnaise with Greek yogurt or reduce the amount of mayo used.
What’s the best way to store leftover egg salad?
Store egg salad in an airtight container in the refrigerator to keep it fresh for up to 3 days. Keep it covered to prevent it from drying out.
Conclusion
Egg Salad is a timeless, versatile dish that’s both satisfying and easy to prepare. With its creamy texture, tangy dressing, and simple ingredients, it’s perfect for any meal or occasion. Whether served in a sandwich, on a bed of greens, or as a snack, this classic recipe is a must-try for egg lovers and anyone looking for a quick, tasty dish.
Egg Salad
This classic egg salad features hard-boiled eggs, creamy mayo, and a touch of mustard, perfectly seasoned with salt, pepper, and a dash of paprika. It’s simple, creamy, and great as a side dish or sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons green onions, chopped (optional)
- 1/4 cup pickles, finely chopped (optional)
Instructions
- Start by boiling the eggs. Place them in a pot of water, bring to a boil, then reduce the heat and simmer for 9-10 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool.
- Peel the eggs and chop them into small cubes.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper. Stir until smooth.
- Add the chopped eggs to the dressing mixture and gently fold until well-coated. Stir in chopped green onions or pickles if desired.
- Chill the egg salad in the fridge for 30 minutes before serving for the best flavor.
- Serve the egg salad on a bed of greens, in a sandwich, or as a side dish.
Notes
- For a healthier version, you can use Greek yogurt instead of mayonnaise.
- Try adding a squeeze of lemon juice for a fresh, zesty flavor.
- This egg salad is perfect for meal prepping and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg