This classic egg salad recipe is simple, yet so delicious and super versatile. Featuring a creamy mayo-based dressing that makes the eggs’ flavor shine. It’s incredibly easy to make, taking just 20 minutes, including the time to boil the eggs. Enjoy it with a tasty sandwich for lunch or breakfast!
Love eggs? Try my Turkish-style eggs, Egg buns with spinach and feta or Roasted potato and asparagus egg salad.
Easy egg salad
My recipe may not have any surprising ingredients, but it strikes the ideal balance with the right ratio of mayonnaise to eggs and just the right crunch from chopped pickles. To elevate the flavor and make this recipe truly stand out, we add a touch of yellow mustard, a pinch of curry powder, and a mix of chives and onion.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Why you’ll love it
- This recipe is flavorful, thanks to a generous amount of fresh herbs and seasonings.
- The flavors in this egg salad only get better as they meld over time.
- It’s perfect for sandwiches, making it a great choice for breakfast, lunch, or even a picnic!
Egg salad ingredients
- Eggs: You’ll need 6 hard-boiled eggs with firmly cooked yolks.
- Mayonnaise: Use store-bought or homemade egg mayonnaise. This forms the creamy base of the dressing.
- Onion: Adds a burst of flavor! You can substitute with shallots or red onion.
- Pickle: Brings that extra “yum.” I recommend dill pickles, but sweet and sour pickles work well too.
- Chives: Adds fresh flavor and a pop of color. You could also use scallions, parsley, or dill.
- Yellow Mustard: Adds a nice depth of flavor. Whole grain or Dijon mustard are great alternatives.
- Seasoning: A simple blend of salt, black pepper, and curry powder.
Recipe tips
- Add a unique twist to this egg salad by swapping the pickle for capers, sun-dried tomatoes, avocado or crispy bacon.
- If you want a lighter version, you could use 1 tablespoon mayonnaise and 2 tablespoons of full fat Greek yogurt.
- Serve it on rye or white bread with some romaine lettuce, potato chips, tomato slices or cucumber for a delicious meal!
Storage
Store the egg salad in an airtight container in the refrigerator for up to four days.
Can I freeze egg salad?
I don’t recommend freezing egg salad, as it can alter the texture and flavor.
Make ahead tips
Boil the eggs up to 3 days in advance and refrigerate them unpeeled. Wait to peel the eggs until you’re ready to prepare the egg salad.
Best Egg Salad Recipe
Ingredients
- 6 eggs hard-boiled
- 1 onion diced
- 1 dill pickle diced
- 2 tbsp chopped chives
- 1 tsp yellow mustard
- 3 tbsp mayonnaise
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp curry powder
Instructions
- Bring a medium pot filled with water to a boil. Carefully add the eggs, cover and boil for 10 minutes. When ready, add the eggs to a bowl filled with ice water. Set aside to cool.
- In the meantime, chop the chives, dice the onion and dice the pickle.
- Peel the eggs, then grate the eggs into a bowl.
- Add onion, pickle, chives, curry powder, salt, pepper, mustard and mayo.
- Stir to combine.
Video
Nutrition
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