I grew up on egg salad sandwiches (with a few tuna salad sandwiches thrown in!). This recipe is inspired by my Mom, who truly makes the best egg salad! Once you have hard boiled eggs, you can make this easy salad in 5 minutes. It also lasts in the fridge for up to 4 days. For more easy salads like this one, try our herb chicken salad or this smashed chickpea salad sandwiches.
Key Ingredients
Eggs: You need hard boiled eggs to make egg salad. They are easy, especially with my hard-boiled eggs recipe. I add them to cold water in a saucepan, bring the water to a boil, turn off the heat, and cover for 12 minutes (for large eggs). Then, after 12 minutes, I transfer them to a cold water bath to stop them from cooking any more. If you have a pressure cooker, here’s my recipe for Instant Pot hard boiled eggs. Mayonnaise: I love egg salad made with mayonnaise. You can substitute some or all of the mayo with plain yogurt or mashed avocado (like I do in my avocado egg salad recipe) for a lighter option. If I have it in the fridge, I love using homemade mayonnaise! Celery: I like a little crunch, so I always add a little finely chopped celery. You can experiment with minced onions, dill pickles, or even apples (which may sound odd but is really good). Fresh Herbs: Chives are my go-to, but parsley or dill works well, too. I love chives and eggs and also add them to my scrambled eggs. Fresh Lemon Juice: I love a little lemon juice to cut through the rich mayo.
Ways to Serve Homemade Egg Salad
My favorite way to enjoy egg salad is to make egg salad sandwiches! I lightly toast some bread and then spread a generous layer of my egg salad onto it (sometimes I add a little butter to the bread, too). I usually enjoy my sandwiches open-faced and plain without any extras, but you can always add toppings like crisp lettuce, sliced tomato, or avocado for extra flavor and texture. I also love egg salad wraps, especially when I make them with these homemade flour tortillas. Other ideas include adding it to your favorite salads or stuffing it into vegetables like hollowed tomatoes, cucumbers, and bell peppers. 2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo 1 medium-length celery stalk, finely chopped 1 tablespoon finely chopped chives, parsley or dill 1 teaspoon fresh lemon juice Salt and fresh ground black pepper 2Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes. 3A minute or so before the eggs finish cooking, prepare a bowl of ice water. 4Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer). 5Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes. 6Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.
