Are you looking for something quick, easy, and ridiculously satisfying to whip up for lunch? Or maybe you’re tired of the same old sandwiches and want something that hits the perfect balance between creamy, savory, and downright delicious. If that’s a “heck yes,” then this egg salad recipe is calling your name.
Egg salad isn’t just a lunch classic; it’s like comfort food in a bowl. The best part? You probably already have all the ingredients sitting in your fridge. With just a few boiled eggs, some mayo, and a touch of seasoning magic, you can create something so good you’ll want to eat it straight off the spoon.
What makes this recipe a must-try?
First off, it’s versatile. Whether you’re piling it onto some toasted sourdough bread for the ultimate sandwich, scooping it onto crackers for a snack, or pairing it with fresh greens for a lighter option, it fits any vibe. And let’s not forget—it’s protein-packed and super affordable.
Plus, making egg salad at home means you get to customize it. Want it zesty? Add a little Dijon mustard. Craving crunch? Toss in some celery. Feeling fancy? Sprinkle in fresh herbs like dill or chives.
So, let’s get cracking and grab those eggs. Once you take that first bite, you’ll wonder why this wasn’t already your go-to recipe. Trust me, this egg salad is a game-changer for busy weekdays, casual picnics, or whenever hunger strikes.
How to Make Egg Salad?
Ingredients:
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard (optional)
1 tbsp fresh chives or parsley, finely chopped
Salt and pepper to taste
Paprika (optional)
Instructions:
Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat and let them sit in hot water for 10-12 minutes. Cool in an ice bath, then peel.
Chop the eggs into small chunks or mash them with a fork.
In a bowl, mix the eggs with mayonnaise, mustard, herbs, salt, and pepper. Combine until creamy.
Serve immediately or refrigerate for later use.
How to Make an Egg Salad Sandwich?
Prepare the egg salad as mentioned above.
Toast your favorite bread slices (optional for added crunch).
Layer lettuce or spinach leaves on one slice of bread.
Add a generous scoop of egg salad.
Top with another slice of bread.
Slice diagonally and serve.
How Long Does Egg Salad Last?
Egg salad can be stored in an airtight container in the refrigerator for up to 3-5 days.
If it develops a strange odor, texture, or color, discard it.
Can You Freeze Egg Salad?
Freezing is not recommended for egg salad.
The mayonnaise and eggs tend to separate and become watery when thawed, leading to an unpleasant texture.
What to Serve With Egg Salad Sandwiches?
Sides:
Potato chips or fries
Pickles
Coleslaw
Cucumber slices
Tomato soup or creamy vegetable soup
Drinks:
Iced tea
Lemonade
Sparkling water with lemon
Dessert:
Fresh fruit salad
Cookies or brownies.
Nutrition Facts (Per Serving – Approx. 1/2 cup of egg salad)
Calories: 220
Protein: 9g
Carbohydrates: 2g
Fat: 20g
Fiber: 0g
Sodium: 320mg
Cholesterol: 200mg
Egg salad recipe
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard optional
- 1 tbsp fresh chives or parsley finely chopped
- Salt and pepper to taste
- Paprika optional
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat and let them sit in hot water for 10-12 minutes. Cool in an ice bath, then peel.
- Chop the eggs into small chunks or mash them with a fork.
- In a bowl, mix the eggs with mayonnaise, mustard, herbs, salt, and pepper. Combine until creamy.
- Serve immediately or refrigerate for later use.
- How to Make an Egg Salad Sandwich?
- Prepare the egg salad as mentioned above.
- Toast your favorite bread slices (optional for added crunch).
- Layer lettuce or spinach leaves on one slice of bread.
- Add a generous scoop of egg salad.
- Top with another slice of bread.
- Slice diagonally and serve.