This easy egg salad recipe is the classic that every home cook needs.
This easy recipe features hard-boiled eggs in a creamy filling with mayonnaise, mustard, pickle juice, and some green onions for a quick and healthy lunch or light dinner.
Egg Salad Highlights
- Flavor: Light, creamy, with tangy flavor; this simple salad recipe is a keeper.
- Difficulty: This recipe is a perfect starter for developing basic cooking skills.
- Prep note: Egg salad tastes best served cold so make it up to a day ahead.
- Time-Saving Tip: Use scrambled eggs instead. Just cook, chill, and chop.
- Serving suggestions: Sandwiches, salad toppers, or stuffed into tomatoes, egg salad is as versatile as it is easy to make.
Egg-cellent Egg Salad Ingredients
Eggs: Use whole hard-boiled eggs, and yes, you can make them in the microwave. Short on time? Use ready-made hard-boiled and peeled eggs.
Mayo & Mustard: Any full-fat or low-fat mayonnaise can be used. Yellow mustard, Dijon, or stoneground mustard will add different depths of flavor to homemade egg salad. A splash of pickle juice offers a tangy balance to the creamy condiments.
Egg-citing Twists and Turns: Add finely chopped celery or radishes, sun-dried tomatoes, avocado, or shredded zucchini for more flavor and texture. A tablespoon of pickle relish (regular or sweet) can be used instead of pickle juice. Add a few drops of Tabasco for a spicy kick.
How to Make Egg Salad
- Peel and chop hard-boiled eggs.
- Whisk mayo, pickle juice, and mustard in a bowl (full recipe below).
- Stir in eggs and green onion. Season before serving.
How Long to Boil Eggs?
- For a creamier egg salad result, hard-boil eggs for 10 minutes
- For a firmer yolk that makes a firmer salad, cook eggs for 12 minutes.
Keep Egg Salad Egg-stra Fresh
- Keep egg salad in a covered container in the refrigerator for up to 4 days.
- Stir and season with salt and pepper before using.
- Add leftovers to a creamy potato or macaroni salad.
More Egg Recipes To Try!
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Easy Egg Salad Recipe
Equipment
Ingredients
- 8 eggs hard boiled and cooled
- ½ cup mayonnaise
- 1 tablespoon dill pickle juice
- 1 teaspoon yellow mustard
- 1 green onion sliced
- salt and pepper to taste
Instructions
- Peel and finely chop eggs.
- In a bowl stir together mayonnaise, pickle juice, and yellow mustard.
- Add chopped eggs and green onion to mayonnaise mixture. Stir well. Season to taste with salt and pepper.
Notes
- When hard boiling eggs, cook for 10 minutes if you want a moist yolk, and 12 minutes for a more dry yolk.
- Eggs that are not fresh are easier to peel when hard boiled.
- Refrigerate egg salad in a covered container for 3-4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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