Today I am sharing one of my all-time favorite recipes; a homemade egg salad. It’s one of those recipes that are so simple and versatile.
You can make delicious egg salad sandwiches for instance. Serve it on toast or lettuce wraps. And the only things you need are hard-boiled eggs and mayonnaise. Of course, a few other items will make it even better but more on that below. It’s absolutely perfect for a summer picnic
Now if you want to make this easy egg salad recipe you will need the following:
In addition to the above, you can add red onion, green onions, dill pickles, capers, or other ingredients you may prefer. Check the recipe card for full quantities and ingredients
Step 1 is of course to cook the eggs in a pot with cold water. Cook them however you like them and take them out of the hot water with a slotted spoon. Drop them into an ice bath so they will peel easier and let them cool down a bit while you prepare the other elements. Which is mostly the creamy dressing you want to add.
Step 2 is peeling the eggs and chopping them. The chopped eggs are added to a mixing bowl. Add enough of the dressing to make it nice and creamy and add the remaining ingredients.
And that’s all there is to this easy salad.
Start eggs in cold water, bring to a boil, then simmer for 9–12 minutes. After cooking, immediately place them in an ice water bath for at least 5 minutes—this helps the shells peel off cleanly. Fresh eggs can be a bit harder to peel.
Classic additions include mustard, celery, chopped pickles or relish, green onions, dill, paprika, or a dash of hot sauce. Fresh herbs like chives or parsley can add a bright, fresh touch.
Yes! Greek yogurt, sour cream, mashed avocado, or even hummus can be used as substitutes for mayo, depending on your taste or dietary needs.
Egg salad stays fresh for 3 to 5 days when stored in an airtight container in the refrigerator. Be sure to refrigerate it promptly after making it.
Egg salad is delicious on a simple sandwich, lettuce cups, or scooped onto crackers. It also works well in pita pockets or on a bed of greens for a lighter option. You can even serve it with french fries.
