Easy Classic Egg Salad Boasting all the best simple flavors! It is made with hearty eggs, creamy mayonnaise, bright live lemon and dijon, crispy celery and fresh, colorful herbs. Perfect for a lunch during the week or a weekend brunch.
Egg salad in a white speckled ceramic bowl with a side of colorful lettuce. The bowl is sitting on a wooden tray that is on a marble table. There is a silver spoon on the side and whole wheat bread in the corner.
Classic Egg Salad Recipe
I think everyone has their idea of ​​what makes the best egg salad and here is mine. Nothing too fancy, nothing complicated (go for steamed or boiled eggs, they peel like a dream!), And nothing bland and boring.
Only simple ingredients and methods, but with a lot of fresh flavor. It tastes like eating stuffed sandwiches, how could that not be good?
It is probably reminiscent of the homemade egg salad that you remember growing, but better! It has just been served refrigerated and stacked high among the abundant bread. Make a lunch recipe so refreshing and full!
Stack of two egg salad sandwiches on a white serving platter sitting on the marble with a gray background.
What ingredients enter the egg salad?
Big eggs – I recommend free range eggs. They taste better and it is a better quality of life for chickens.Mayonnaise – I prefer whole fat so it is rich and creamy.mustard – This small amount will bring a lot of delicious flavor.
Fresh Lemon – This really brightens things. Not so traditional but it’s so delicious here.
Celery – This adds the perfect texture contrast to soft eggs.
Green onions – I like to use green onions here because they are much softer than a firmer variety such as yellow or red.
Fresh parsley – This gives a good fresh flavor. Herby egg salads are the way to go.
Paprika – This is optional. I don’t always add it, but add another layer of light flavor.
Salt and pepper – Add to taste. This will bring out the flavors.
The necessary ingredients for the egg salad shown here include hard boiled eggs, mayonnaise, dijon, lemon, celery, green onions, parsley, salt and pepper.
How to make the best egg salad
First cook the eggs. You can steam or boil them (my preferred method is steaming).
How to cook steamed eggs: fill a large saucepan or pot with approximately 1 inch of water. Place a steam basket in a pan (water should be near the basket).
Boil the water over medium-high heat, add the eggs carefully using the tongs. Reduce heat to medium-low, cover and simmer until eggs are well cooked, about 12 to 15 minutes.
How to boil hard-boiled eggs: place the eggs in a large pot, cover with cold water for about 2 inches. Let it boil over medium-high heat, let the eggs boil for 6 to 7 minutes.
Show how to make egg salad, mix mayonnaise, mustard, celery, green onions and parsley in a glass bowl.
Cold eggs: immediately transfer steamed or hard boiled eggs to a bowl of ice water for 2 to 3 minutes to stop cooking and cool enough to handle them. Peel the eggs and let them cool in the fridge.
Make dressing: In a large bowl, mix mayonnaise, lemon, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste.
Mix the egg salad: Chop the small eggs and then add them to a large bowl along with the dressing mixture. Season with salt and pepper to taste, mix the mixture.
Serve on bread or croissants sprinkled with paprika if desired.
Chop the eggs on a small chopping board
Common Substitutes:
Add different herbs such as dill or tarragon Instead of parsley.
Use standard yellow mustard If you are not a fan of dijon mustard.
Add cayenne pepper for a light kick.
Use smoked paprika Instead of sweet paprika.
Use light mayonnaise or Greek yogurt Instead of whole mayonnaise.
Replace chives for green onions, you will only need 1/4 of the amount, since they have a much stronger flavor.
What is the best bread for egg salad sandwiches?
Freshly baked bread – It is an abundant egg mixture and therefore needs a good bread to sustain itself. I like bakery breads or try them in this 1 hour bread.
Croissants – these butter pastes are perfect when this is served for a holiday brunch.
Sourdough bread – To add even more flavor, serve with an acidic sourdough.
Abundant multigrain bread (pictured): you will love the extra texture of the seeds and grains in a multi-grain bread.
Toasted Bagel – Try it with your face open using only half a bagel per serving.
Additional egg salad sandwich filling ideas:Add sliced avocado .
Coat on the colored lettuce (I like to use a spring lettuce mix).
Add sprouts (alfalfa, broccoli, etc.) or pea sprouts .On top of pickled red onion .
Add thin slices radishes .
Stack in slices of fresh tomato .
Can I make egg salad early?Yes. Egg salad can be made one day in advance. , just store it in the fridge until ready to serve.
Egg salad
Looking to make egg salad for one?
If you only need one serving, here are the amounts you will need:
2 eggs
1 1/2 tablespoon mayonnaise
1/2 teaspoon of dijon mustard
3/4 teaspoon lemon juice
1/4 stalk of celery
1 tablespoon green onions
1 teaspoon parsley
Salt and pepper to taste
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Egg salad
Easy and classic egg salad with all the best simple flavors! It is made with abundant eggs, creamy mayonnaise, bright live lemon and dijon, crispy celery and fresh and colorful herbs. Perfect for a lunch during the week or a weekend brunch.
Servings: 4
8 large eggs *, steamed or hard
6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons of dijon mustard **
1 celery stalk, cut into small cubes (filled 1/3 cup)
1/4 cup chopped green onions **
1 1/2 tablespoon chopped fresh parsley
Peppers
Salt and freshly ground black pepper.
How to cook steamed eggs: fill a large saucepan or pot with approximately 1 inch of water. Place a steam basket in a pan (water should be near the basket).
Boil the water over medium-high heat, add the eggs carefully using the tongs. Reduce heat to medium-low, cover and simmer until eggs are fully cooked, about 12 to 15 minutes.
How to boil hard-boiled eggs: Place the eggs in a pot, cover them with cold water about 2 inches. Let it boil over medium-high heat, let the eggs boil for 6 to 7 minutes until they are fully cooked.
Cold eggs: immediately transfer steamed or hard boiled eggs to a mixture of ice water for 2 to 3 minutes to stop cooking and cool enough to handle them. Peel the eggs and let them cool in the fridge.
Make dressing: In a large bowl, mix mayonnaise, lemon juice, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste.
Mix the egg salad: Chop the small eggs and then add them to the mixing bowl together with the dressing. Season with salt and pepper to taste, mix the mixture well.
Serve: Serve on bread sprinkled with paprika if desired.
* Remains of cooked or steamed eggs a few days before will also work well. Keep in mind that steamed eggs are peeled much more easily than cooked eggs.
** Yellow mustard prepared as standard can substitute for dijon if you prefer.
*** 1 tablespoon chives can be substituted instead of green onions.
Serve in croissants, fresh bread, multigrain bread, muffins or resistant lettuce leaves.
Nutrition is only for egg salad, not including what it will be served (bread or croissants).
