The Best Egg Salad Recipe
The Best Egg Salad Recipe is a creamy, flavorful way to enjoy hard-boiled eggs. Made with a rich, tangy dressing and a touch of crunch, it’s perfect for sandwiches, wraps, or served on crackers. This easy recipe comes together in minutes, making it a great option for quick lunches or meal prep. Whether you're using up leftover Easter eggs or just craving a classic, this egg salad never disappoints!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: American
Keyword: Creamy Egg Salad Recipe, Egg Salad Sandwich Recipe, The Best Egg Salad Recipe
Servings: 4 servings
Calories: 691kcal
- 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)
- 4 Brioche Rolls (large)(or use your favorite sliced bread or rolls)
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!
Calories: 691kcal | Carbohydrates: 28g | Protein: 27g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 557mg | Sodium: 903mg | Potassium: 380mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1253IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 4mg