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Craving a creamy, flavorful dish that’s as versatile as it is satisfying? Look no further than our delightful egg salad recipe! Bursting with protein-rich eggs, tangy mustard, and a medley of crunchy vegetables, this dish is a true crowd-pleaser. Whether spread on toast for a quick breakfast, scooped into lettuce cups for a light lunch, or served as a side at your next gathering, this egg salad is sure to become a staple in your kitchen. Join us as we explore the simple yet sensational world of homemade egg salad!

Egg Salad Recipe

“Whip up a creamy, protein-packed delight with our egg salad recipe! Perfect for sandwiches, wraps, or as a topping for salads, this classic dish combines hard-boiled eggs with a medley of fresh ingredients and savory seasonings. Whether you’re looking for a quick and easy lunch or a satisfying snack, our egg salad is sure to please your taste buds and leave you craving more!”

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Prep Time 10

Cook Time 20

Total Time 40

Course Salad, Side Dish

Cuisine American

Servings 4

Calories 290 kcal

Equipment

1 Saucepan
1 Egg Slicer
1 Spatula
1 Knife
1 Bowl

Ingredients

6 hard boiled eggs peeled and chopped.
3 tablespoons mayonnaise
1 teaspoon finely chopped red onion.
1/8 teaspoon kosher salt
fresh black pepper to taste
1/8 teaspoon sweet paprika for garnish
chopped chives for garnish.

Instructions

Divide hard-boiled eggs into four equal parts.
Slice the eggs and put them in a bowl. Add some black pepper, kosher salt, and about 1 ½ teaspoons of Aleppo chili pepper to taste. Fresh mint and parsley should be added, along with a lot of extra virgin olive oil. Sprinkle to mix. Move the eggs that have been seasoned to a serving plate. To use it again, clean the bowl.
Put chopped red onions, tomatoes, cucumbers, and avocado in a bowl. Add kosher salt, black pepper, ½ teaspoon of Aleppo pepper, and ½ teaspoon of sumac to taste. Put in some extra virgin olive oil and lemon juice. Sprinkle to mix.
Put the chopped salad on top of the eggs. If you want to serve it cold, chill it for a few minutes first.

Notes

Mayonnaise: Feel free to use less mayonnaise in this recipe if you’d like. You could also use Greek yogurt or mashed avocado instead.

Leaves of Parsley: You could also use chopped onions, dill, or tarragon instead.

Putting Mustard on: You can use a different kind of mustard, like ground mustard or yellow mustard.

Hard-Boiled Eggs: This is my favorite way to cook hard-boiled eggs. I use it all the time.

Yield: This recipe yields 4 cups of egg salad, which is enough for 8 (½ cup) serves.

Storage: Cover leftovers and put them in the fridge for up to 4 days.

Keyword Best Egg Salad Recipe, Classic Egg Salad, Egg Salad Recipe, Healthy Egg Salad, Mediterranean-Style, Simple Homemade Egg Salad

Nutrition

Calories: 277kcal
Carbohydrates: 26g
Protein: 14g
Fat: 12g
Saturated Fat: 3g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 4gTrans Fat: 0.02g
Cholesterol: 281mg
Sodium: 432mg
Potassium: 158mg
Fiber: 1g
Sugar: 4g
Vitamin A: 399IU
Vitamin C: 0.01mg
Calcium: 144mg
Iron: 3mg

How Long Is Egg Salad OK in Fridge?

If you put egg salad in the fridge the right way, it will last for three to five days. To make the most of that time, put the egg salad in the coldest part of the fridge right away and use a container that won’t let air in. If possible, set your fridge to 40 F or less.

What to Serve with Egg Salad Sandwiches?

For the best egg salad sandwiches, serve them with standard sides. You could have a salad with lots of greens, potato chips, French fries, or coleslaw.