Egg salad! It’s the classic egg salad recipe that can be eaten plain or turned into a delicious sandwich or wrap. All you need are hard-boiled eggs and a few other simple ingredients for this quick and easy recipe.
Before I dive into this recipe I have to be honest with you. Until recently, I was not a fan of most egg salad recipes. I found them to be far too mushy with too much mayonnaise. But good news – my version is different! It has texture and it’s chunky so you can see all the ingredients.
Egg Salad Ingredients
I’m sticking to simple ingredients in this recipe with nothing funky to surprise you. But I do add more fresh herbs than other recipes, because fresh herbs make everything taste better. Here’s what’s in it:
- Hard Boiled Eggs: The star ingredient of course. Just follow my tutorial for easy to peel hard boiled eggs.
- Mayonnaise:Aany store-bought version works.
- Dijon Mustard: I always opt for Dijon mustard over yellow mustard. It has a more robust, and zingy flavor. Yellow mustard falls a little flat with a muted flavor profile.
- Red Onion: I love red onion for a pop of red color and crunchy bite. But you could use thinly sliced green onion as well.
- Lemon Juice: Just a teaspoon of fresh lemon juice keeps the salad fresh.
- Fresh Parsley and Chives: These herbs pair well with the eggs and mustard. And of course add a pop of green!
Making Perfect Hard Boiled Eggs
Given that this recipe is all about hard-boiled eggs, you’ve got to make sure you use perfectly hard-boiled eggs. You don’t want the eggs too hard and rubbery, too soft and not mixable, or overly cooked and green around the yolk.
I’ve shared with you how to make perfect boiled eggs previously (step-by-step), so make sure to check out that post and video. I use 12-minute hard-boiled eggs in this recipe, but anything between 12 to 14-minutes is fine.
How to Make Egg Salad
Cool hard-boiled eggs. Make sure you hard boil your eggs ahead of time (or the night before) and allow time for them to cool. Once the eggs are boiled and cooled you’re good to mix the salad together.
Mix everything together. Slice your eggs into chunks (but don’t slice them too small) and add them to a mixing bowl along with the mayonnaise, Dijon mustard, red onion, lemon juice, parsley, and chives. Give it all a stir until it’s well combined. And that’s it! Super easy.
Ways to Enjoy Egg Salad
- Straight from the bowl. I’ll often eat this straight out of the bowl with a fork because it’s that good!
- Top it on bread. You can enjoy egg salad as an open faced sandwich, on either gluten-free toast or my falafel flatbread, with a sprinkle of microgreens on top.
- Wrap it up. Layer slices of cucumber, bell pepper, and other veggies inside tortillas, butter leaf lettuce leaves, or collard greens. Then wrap it up!
Egg salad will stay good in a sealed container in the fridge for 3 to 4 days. Just make sure that you don’t leave it out at room temperature for more than 2 hours. Otherwise, it may start to go bad.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
A classic egg salad recipe that’s easy to make and tastes amazing. Perfect hard-boiled eggs and fresh ingredients make it the best egg salad recipe.
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper, to taste.
- Bring a pot of water to a boil. Then turn the heat to low so there’s no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
- Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
- Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
Enjoy the egg salad straight from the bowl, or in a sandwich or wrap.
- The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before placing the eggs in the pot.
- I also use a skimmer to introduce the eggs to boiling water so they don’t slam into the bottom of the pan and crack.