Are you looking for a quick and easy lunch? Look no further than this classic egg salad recipe. It’s creamy, it’s delicious, and best of all, it’s SO easy to make on a busy afternoon.
My favorite part of this easy lunch recipe is that I’m using ingredients that I already have in my fridge. It’s always amazing to me that I can take some basic boiled eggs and turn them into an incredible, delicious and filling egg salad. This classic egg salad recipe is perfect for any time of the year.
Why You Will Love This Recipe
There’s something so satisfying about the combination of flavors and textures in this easy recipe. The creamy dressing perfectly coats the tender eggs, while the celery gives it a nice crunch that makes you want more. It is the best comfort food for a busy weekday lunch when you need a satisfying bite without turning on the stove.
Plus, this easy egg salad recipe requires almost no clean-up and takes just a few minutes to make. There’s only one bowl to wash after, so you won’t be stuck doing dishes all afternoon. And if you’ve got hungry kids running around or you need to prepare meals for the work week, this is a lifesaver!
What You Need
These are the ingredients you’ll need to make this classic egg salad recipe:
Hard-Boiled Eggs
The hard-boiled eggs are what make this egg salad recipe hearty and filling. You want the yolks to be cooked until they’re no longer runny, but you don’t want them to be overcooked and crumbly. If you don’t have time to boil eggs, you can buy pre-boiled eggs from the deli counter to speed things up.
Mayonnaise
Mayonnaise is what gives this egg salad recipe its creamy consistency. It’s a little bit tangy and adds just the right amount of moisture to make this egg salad recipe taste great. If you’d like to reduce the fat, try using half mayonnaise and half plain Greek yogurt or even mashed avocado.
Celery
Celery adds just the right amount of crunch to this classic egg salad recipe. It’s important to dice the celery so finely that it’s barely noticeable, so you get just a hint of it in each bite. If you are out of celery, finely chopped radishes or dill pickles make a great crunchy swap.
How to Make It
Now that you know what you’ll need, let’s talk about how to make this classic egg salad recipe:
Prep the eggs
Peel your hard-boiled eggs and roughly chop them. You can also use a fork to mash the eggs into whatever texture you’d like in a large mixing bowl.
Mix the dressing
Combine the mayonnaise, Dijon mustard, salt, and pepper in a small bowl. This will help your spices to be evenly distributed.
Combine the ingredients
Add the dressing to the eggs along with the finely diced celery. Gently mix everything together until all the eggs are coated and the mixture comes together.
Garnish and chill
Sprinkle a bit of paprika over the top. Chill the salad in the fridge for at least 30 minutes to allow the flavors to come together.
My Top Tips for Success
Don’t overcook your eggs. You’ll get chalky yolks and rubbery eggs. Boil for 9-10 minutes and place in an ice bath.
Allow the finished salad to sit in the fridge before serving for the best flavor. The mustard and mayo will have a chance to soak into the eggs after just 20 minutes.
Add a splash of pickle juice or lemon juice for extra tang. It will help brighten the bowl.
Classic Egg Salad Recipe
Equipment
- Large mixing bowl
- Small mixing bowl
- Chef’s knife
- Cutting board
Ingredients
- 8 large eggs hard-boiled and peeled
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 stalk celery finely diced
- 0.25 tsp kosher salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 tsp paprika for garnish
Instructions
- Boil eggs for 9-10 minutes, cool in an ice bath and peel. Roughly chop.
- Whisk together the mayonnaise, Dijon mustard, kosher salt and black pepper in a small mixing bowl.
- Place chopped eggs and diced celery in a large mixing bowl.
- Pour dressing over the eggs and gently mix together.
- Sprinkle the top with paprika and chill in the refrigerator for at least 30 minutes.
Storage and Reheating
- To Store: Keep any leftover egg salad in a tightly sealed container in the fridge for up to 3 days.
- To Freeze: This egg salad cannot be frozen because the mayo will separate and the egg whites will become rubbery.
- To Reheat: This recipe is best served chilled, so there is no need to reheat.
What to Serve it With
- Top on toasted sourdough with some lettuce.
- Fill a bell pepper or tomato for a low carb lunch.
- Serve with some butter crackers for a quick snack.
- Wrap in a tortilla with fresh spinach and tomatoes.
Frequently Asked Questions
Can I make this a day ahead?
Yes! If you make the egg salad the day before, it will have plenty of time to marinate in the fridge.
How can I make this without mayonnaise?
You can easily substitute the mayonnaise with plain whole-milk Greek yogurt or even ripe mashed avocado for a creamy alternative.
Leave a Reply