Egg Salad Recipe – The dish of egg salad uses hard-boiled eggs mixed with mayonnaise and mustard, along with simple seasonings such as salt, pepper, and at times, paprika or some herbs. It is a speedy meal that works great in sandwiches, wraps, or eaten on lettuce leaves. The salad is especially delicious because the eggs and tangy dressing complement one another.
People usually enjoy egg salad as a light meal or snack, and can add celery, onions, or pickles to make it more special. It is both nutritious and very tasty.
Egg Salad Recipe
This dish is just as comforting now as in the past, and it mixes simple ingredients with rich taste. Most of the time, this dish includes hard-boiled eggs, mayonnaise, mustard, and crunchy pieces of celery or onions. No matter if you eat egg salad between slices, on crackers, or as a salad, it tastes great and is something you can enjoy in many ways. This food is commonly chosen for picnics, packed meals, and meal preparation since it is easy to make and has very little to prepare. If you add herbs, spices, or pickles, this dish makes sure every bite has both protein and flavor.
Egg Salad Recipe
Equipment
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Cutting board
- 1 Knife
- 1 Fork or potato masher
- 1 Measuring spoons
- 1 Spatula or spoon for mixing
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp finely chopped celery
- 1 tbsp chopped fresh dill or parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- Put the eggs in boiling water.Put the eggs into a saucepan and cover them with cold water. Boil the noodles and after that, let the liquid come to a simmer for 9–12 minutes. Cook the veggies until done, then leave them in an ice bath for a while to make peeling faster.
- It is time to peel and chop the vegetables.Once the eggs are cooled, peel them and cut them into pieces or mash them a little, just as you prefer.
- Combine the ingredients and mix them thoroughly.Into a mixing bowl, mix mayonnaise, mustard, celery, onion (if added) and either dill or parsley, along with salt and pepper.
- Eggs go perfectly well with them.Put the chopped eggs in the bowl and stir gently to mix them with the other ingredients.
- Taste, adjust to suit your taste and repeat the process until you get it just right.As desired, add another spoonful of mustard, mayo or herbs to make the sandwich more potent in that flavor.
- Chill (Optional):Refrigerate the salad for 5 to 10 minutes so its taste improves and it has more texture.
- Serve:Have it on bread that has been toasted, wrap it in lettuce leaves, spread it over crackers or use it as a green salad topping.
Notes
Egg Salad Nutrition
| Nutrient | Amount |
| Calories | 220 kcal |
| Protein | 9g |
| Carbohydrates | 3g |
| Sugars | 1g |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 190mg |
| Sodium | 330mg |
| Fiber | 0g |
Flavour Profile of Egg Salad Recipe
1. From the way the mayo is used in the recipe
2. Eggs give a flavor projecting richness and depth.
3. Mustard brings out a hint of sharpness to food.
4. Texture comes from celery and onions in this salad
5. The dish can be freshened with dill or parsley.
FAQs
Q. For how long can you keep egg salad before it should be thrown out?
A. Put the dip in an airtight container and store it in the fridge for up to 3 days.
Q. Is it possible to freeze egg salad?
A. No, you should not freeze eggs since it changes their texture.
Q. Can we say that egg salad is a healthy dish?
A. Mayo salad is a good protein choice, yet you should try to limit it because there is a lot of fat in mayo.
Q. What kind of bread is best for preparing egg salad sandwiches?
A. You can use a variety, such as whole grain, sourdough, or even croissants for this.
Q. Is it possible to make it without milk?
A. Absolutely! Just choose a vegan version instead.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.