Got leftover Easter eggs? Turn them into The Best Egg Salad Recipe! This creamy, flavorful egg salad is the perfect way to use up those extra eggs, with a rich and tangy dressing and just the right amount of crunch. Whether you pile it on toast, tuck it into a sandwich, or enjoy it straight from the bowl, this easy recipe is a must-try. Simple, delicious, and perfect for a quick meal!
INGREDIENTS YOU’LL NEED:
- 12 Large Eggs – Hard-boiled to perfection, these eggs are the base of the creamy, flavorful filling.
- ½ Cup Mayonnaise (120g) – Adds a rich, creamy texture that binds everything together.
- 1 Tablespoon Dijon Mustard (14g) – Brings a tangy, slightly spicy kick that enhances the flavor.
- 1 Stalk Celery (30g, finely diced) – Gives a fresh crunch and balance to the creamy mixture.
- 1 Tablespoon White Vinegar (15g) – Adds a hint of acidity to brighten up the flavors.
- Salt and Black Pepper (to taste) – Essential seasonings to enhance and balance all the flavors.
- 3 Tablespoons Green Onion (finely chopped) – Adds a mild onion flavor and a pop of color.
- 8 Slices Thick-Cut Bacon (fried crispy) – Brings smoky, salty crunch to every bite.
- 4 Large Brioche Rolls – Soft, slightly sweet bread that perfectly complements the creamy egg filling. (Or use your favorite bread or rolls!)
Why I love Egg Salad as a low-carb LUNCH TIME option?
I love this egg salad recipe because it’s low-carb and I can eat it with a spoon or wrap it in crisp lettuce leaves. It’s also creamy, flavorful, and easy to whip up with just a few simple ingredients. Plus, it’s budget-friendly and perfect for quick lunches or snacks.
HOW TO PREPARE CREAMY EGG SALAD RECIPE?
Time needed: 30 minutes
- Cook the Hard-Boiled Eggs:
Fill a large pot with water and bring it to a rolling boil. Lower the eggs into the boiling water using a spoon. Let them boil for 10–12 minutes for firm yolks. - Prepare an ice bath:
While the eggs cook, fill a large bowl with ice water. Transfer the eggs to the ice bath immediately after boiling. Let them sit for 10–15 minutes to stop cooking and make peeling easier. Gently tap each egg on the counter, roll it under your palm, and peel under running water for easier shell removal.
- Prepare the Egg Salad:
Once peeled, chop the eggs into small pieces and transfer them to a mixing bowl. Stir in ½ cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon white vinegar for a creamy, tangy base. Add 1 finely diced celery stalk and 3 tablespoons finely chopped green onion for texture and flavor. Sprinkle in salt and black pepper to your liking and mix everything together until well combined. - Assemble and Serve:
For the best flavor, let the egg salad sit in the fridge for 30 minutes. Slice a fresh brioche roll in half, and fill with the egg salad mixture and two slices of the crispy bacon. Serve immediately and enjoy a rich, cr,eamy, and smoky egg salad sandwich! - Serve and Enjoy:
For the best flavor, let the egg salad sit in the fridge for 30 minutes before serving. Enjoy it in sandwiches, wraps, on crackers, or straight from the bowl!
FAQ – FREQUENTLY ASKED QUESTIONS:
I make sure to drain and pat my eggs dry after peeling, and I don’t overdo the mayo. If it still seems too loose, I add an extra chopped egg.
I like using a fork for a chunkier texture, but if I want it smoother, I mash them with a potato masher or use an egg slicer.
I swap mayo for Greek yogurt, use less salt, and add more crunchy veggies like celery or cucumbers.
The eggs release moisture over time, so I stir it before serving and sometimes add a little more mayo to freshen it up.
CLASSIC EGG SALAD SANDWICH RECIPE ADD-INS AND VARIATIONS:
- Swap Mayo for Greek Yogurt – When I want a lighter version, I use Greek yogurt instead of mayo. It’s creamy and tangy, adding a little extra protein.
- Use Avocado Instead of Mayo – If I’m craving something extra rich, I mash up an avocado for a smooth and buttery egg salad. It’s delicious and dairy-free!
- Make It Spicy – I love adding a little heat with diced jalapeños, a dash of hot sauce, or a sprinkle of cayenne pepper. It gives the egg salad a nice kick!
- Add Extra Crunch – Sometimes, I mix in chopped pickles, crispy bacon, or even diced apples for a fun twist on texture and flavor.
- Turn It Into a Deviled Egg Salad – I double up on the Dijon mustard, add a little extra paprika, and mix in some finely chopped egg whites for that classic deviled egg taste.
- Make It High-Protein – When I need something extra filling, I mix in shredded chicken, canned tuna, or even crumbled tofu for a protein-packed lunch.
WHAT IS COMMONLY SERVED WITH RICH AND CREAMY EGG SALAD?
Egg salad is perfect with a side of crispy chips or a fresh salad. I also love serving it with pickle spears for a tangy crunch. For drinks, iced tea or lemonade are my go-to choices to pair with this creamy dish.
HOW DO YOU STORE LEFTOVER EGG SALAD FOR LATER?
To store leftover egg salad, just place it in an airtight container and keep it in the fridge. It’ll stay fresh for up to 3 days. Be sure to give it a quick stir before serving, as the ingredients may settle.
CAN CREAMY EGG SALAD BE FROZEN FOR ANOTHER DAY?
It’s not recommended to freeze egg salad, as the texture can change once it’s thawed. The mayo or yogurt may separate, and the eggs can become rubbery. It’s best to enjoy egg salad fresh or store it in the fridge for a few days.
LOOKING FOR MORE LUNCH RECIPES? TRY THESE!
The Best Tuna Salad Sandwich: This classic dish combines creamy, flavorful tuna salad with the perfect blend of seasonings, sandwiched between soft, fresh bread.
20-Minute Easy Chicken Teriyaki Noodles: Tender chicken and perfectly saucy noodles come together in one pan for a meal that’s as satisfying as it is simple.
Mongolian Ground Beef Noodles: This quick meal is packed with savory flavors, tender ground beef, and perfectly cooked noodles, all coated in a rich, tangy sauce.
The Best Egg Salad Recipe
Equipment
- Large Saucepan
Ingredients
- 12 Eggs (large)
- ½ cup Mayonnaise (120 g)
- 1 tablespoon Dijon Mustard (14 g)
- 1 stalk Celery (30 g)(finely diced)
- 1 tablespoon White Vinegar (15 g)
- Salt and Black Ground Pepper (to taste)
- 3 tablespoons Green Onion (finely chopped)
- 8 slices Bacon (thick cut)(fried crispy)
Instructions
- Cook the Hard-Boiled Eggs: Fill a large pot with water and bring it to a rolling boil. Lower the eggs into the boiling water using a spoon. Let them boil for 10–12 minutes for firm yolks.
- Prepare an ice bath: While the eggs cook, fill a large bowl with ice water. Transfer the eggs to the ice bath immediately after boiling. Let them sit for 10–15 minutes to stop cooking and make peeling easier. Gently tap each egg on the counter, roll it under your palm, and peel under running water for easier shell removal.
- Prepare the Egg Salad: Once peeled, chop the eggs into small pieces and transfer them to a mixing bowl. Stir in ½ cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon white vinegar for a creamy, tangy base. Add 1 finely diced celery stalk and 3 tablespoons finely chopped green onion for texture and flavor. Sprinkle in salt and black pepper to your liking and mix everything together until well combined.
- Assemble and Serve: For the best flavor, let the egg salad sit in the fridge for 30 minutes. Slice a fresh brioche roll in half, and fill with the egg salad mixture and two slices of the crispy bacon. Serve immediately and enjoy a rich, cr,eamy, and smoky egg salad sandwich!
- Serve and Enjoy: For the best flavor, let the egg salad sit in the fridge for 30 minutes before serving. Enjoy it in sandwiches, wraps, on crackers, or straight from the bowl!
This egg salad recipe is so simple and delicious! Perfect for a quick lunch or snack
Thanks so much! I love how easy it is to make and how tasty it turns out every time. Glad you enjoyed it!