Posted Mar 12, 2021, Updated Mar 02, 2024 This is the best egg salad recipe! It’s a simple, classic dish that we make again and again. This egg salad is creamy, flavorful and easy to make with only 6 ingredients. Use it to make delicious egg salad sandwiches or serve with crackers, over a salad, as wraps, etc.! It’s a great way to use up leftover hardboiled eggs – especially around Easter time! Also try these deviled eggs and this avocado egg salad!
Egg Salad Recipe: Ingredients & Substitutions
Eggs. I give instructions on how to hard boil eggs in this recipe, but if you already have some on hand this is the perfect way to use them (think – leftover dyed Easter eggs)! Mayonnaise. Use your favorite mayo to make this easy egg salad – you can find a variety that complies with just about every dietary need! Dijon Mustard. Any mustard variety works well, I prefer Dijon or honey mustard (for a slightly sweet flavor). Smoked paprika. Regular paprika can be used in place of smoked, however I love the smokey flavor and think it adds so much to this recipe. Lemon juice. Freshly squeezed or bottled both work well! Onion. Use your favorite variety. Red onions, sweet onions, chopped green onions, etc.
How to Make Egg Salad
This recipe takes minutes to make, especially if you already have hard boiled eggs on hand. We’ll walk through how to make egg salad step-by-step, and don’t forget to watch the video!
Hard Boil Eggs
To cook the eggs, put them in a saucepan in a single layer then fill the pot with cold water until it covers the egg by at least 1”. Bring water to a boil, and boil for 1 minute (use a timer). After 1 minute, turn off heat and let the eggs sit covered on the warm burner for 10 minutes. Strain eggs and let cool. I suggest transferring them to a bowl of ice-cold water to cool faster, then store them in the refrigerator until completely chilled (I prefer overnight).
Assemble
Once the eggs are boiled and completely chilled, it’s time to make the eggs salad! Begin by removing the shells from the hardboiled eggs. Then, separate the egg whites from the egg yolks. Put the yolks into a medium bowl and coarsely chop the whites. Next, add the mayonnaise, mustard, sea salt, pepper, lemon juice, and paprika to the yolks and stir to combine, mashing the yolks as you stir. Add the chopped egg whites and minced onion to the yolk mixture and stir to combine. Then, chill the egg salad for at least 1 hour.
Serve
If desired, garnish with chopped fresh herbs and serve! You can serve this recipe over lettuce, as egg salad sandwiches, wraps, with crackers etc. To make the best egg salad sandwich, serve it on homemade white sandwich bread, homemade honey whole wheat bread, these homemade burger buns, or homemade dinner rolls!
Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Use it to make sandwiches for a quick & easy lunch! Do not freeze this recipe. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
