Egg Salad Recipe

If you’re craving something effortlessly delicious, endlessly versatile, and perfect for picnics or lazy lunches, look no further than Egg Salad. This classic dish combines creamy, tangy, and subtly herby notes in every bite, all wrapped around tender morsels of perfectly cooked egg. Whether you pile it onto artisan bread, tuck it into lettuce wraps, or simply savor it by the spoonful, this is a recipe worth holding close for those times when comfort meets convenience in your kitchen.

Ingredients You’ll Need

With just a handful of kitchen staples, you’ll create an Egg Salad that’s a celebration of texture and flavor. Every ingredient has a special part to play, from adding crunch to building creaminess to infusing aromatic zing.

• Eggs: The heart of your Egg Salad—the creamy yolks and tender whites are the foundation of this dish.
• Mayonnaise: Adds luscious creaminess; using light or full-fat is all about your preference for richness.
• Celery: For a fresh, clean crunch that brightens every bite.
• Dill weed: Lends a gentle, fragrant hint of herby goodness—it’s subtle but elevates the flavor.
• Dijon mustard: Just a teaspoon wakes up the whole salad with a zesty undertone.
• Onion powder: Supplies that mellow, savory depth without overpowering the salad.
• Garlic powder: Adds aromatic warmth and rounds out the dressing beautifully.
• Table salt: Seasoning is key! Adjust to taste and bring all the flavors together.
• Black pepper: For a gentle tingle and earthy depth.
• Paprika: Sprinkled in for a dash of color and a whisper of smoky sweetness.

How to Make Egg Salad

Step 1: Boil and Chill the Eggs

Start by laying your eggs in a single layer at the bottom of a saucepan, then pour in enough water to submerge them fully. Bring it all to a robust, rolling boil. The trick is to turn off the heat right when you see those bubbles, then cover the pan and let the eggs sit for exactly 12 minutes. To keep them extra tender and make peeling a breeze, transfer the eggs into a bowl of icy water for five minutes.

Step 2: Peel and Prep the Eggs

Carefully peel the eggs after they’ve cooled—you’ll thank yourself for that ice bath. Separate the silky yolks from the whites. Chop the egg whites into small pieces; these bite-sized chunks will give your Egg Salad its signature texture.

Step 3: Create the Creamy Base

In a small mixing bowl, combine the crumbled egg yolks with mayonnaise, celery, dill weed, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika. Whisk enthusiastically until you have a creamy, light yellow dressing that’s flecked with herbs and spices. Taste as you go, adjusting for your perfect balance.

Step 4: Fold in the Egg Whites

Add your chopped egg whites into the flavor-packed yolk mixture. Fold them in gently so the salad stays fluffy and balanced—you want each bite to have both creamy and chunky elements.

Step 5: Serve and Enjoy

Scoop your finished Egg Salad onto buns, fresh greens, or straight onto your favorite crackers. Don’t forget the optional toppings—lettuce and tomato slices bring color, crunch, and a burst of freshness!

How to Serve Egg Salad

Garnishes

Elevate your Egg Salad with the perfect finishing touches—a scatter of fresh dill, a sprinkle of extra paprika, or a handful of microgreens can make your dish pop. Even a dash of chives or a few thin slices of radish lend extra color and brightness.

Side Dishes

Pair your Egg Salad with crunchy kettle chips, crisp pickles, or a snappy cucumber salad on the side. For a heartier lunch, try serving it alongside a bowl of hot soup or a refreshing fruit salad that will round out your meal without overpowering the creamy main event.

Creative Ways to Present

Unleash your inner entertainer—Egg Salad isn’t just for sandwiches! Spoon it onto mini toasts for easy hors d’oeuvres, stuff it into ripe avocado halves for a healthy twist, or load it into endive leaves for a modern, bite-sized appetizer that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Egg Salad, simply transfer it to an airtight container and refrigerate. It stays fresh for up to three days, making it ideal for make-ahead lunches. Just remember to give it a gentle stir before serving to restore its creamy texture.

Freezing

Egg Salad doesn’t freeze well, unfortunately. The mayonnaise and eggs can separate or become watery after thawing, which changes both the texture and flavor. It’s best enjoyed freshly made or within a couple of days after preparing.

Reheating

There’s no need to reheat Egg Salad—it’s at its best served cold or at room temperature. If it’s been chilled, simply remove it from the fridge about 10-15 minutes before eating to take the chill off and enhance the flavors.

FAQs

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt makes a fantastic lighter base for Egg Salad, delivering tangy creaminess. You can replace all or part of the mayo, though the flavor will be a bit more tart.

How do I keep Egg Salad from getting watery?

To keep your Egg Salad thick and creamy, make sure your diced celery is well dried before mixing. Also, serve and store it cold—extra moisture tends to develop if left at room temperature too long.

Can I add other ingredients for more texture?

Certainly! A handful of finely chopped red onion, sweet relish, or crumbled bacon can bring extra crunch or savory flavors. Just keep additions light so the eggs still shine through.

Is Egg Salad safe to pack for lunch?

Yes, as long as it’s kept cool. Tuck your Egg Salad in an insulated lunch bag with an ice pack to keep it safe and delicious until you’re ready to eat.

What kind of bread is best for Egg Salad sandwiches?

Classic white bread and soft bakery rolls are timeless choices, but hearty whole grain, rye, or croissants also make a dreamy backdrop for your creamy Egg Salad.

Final Thoughts

There’s something deeply comforting about a well-made Egg Salad, and I can’t recommend this recipe enough whenever you want a quick, flavor-packed meal. Give it a try, play with the garnishes and sides, and make it your own—then share the goodness with everyone around your table!

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