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    Home » Lunch

    Published: Apr 19, 2022 · Modified: Apr 19, 2022 by Meryl Downing 10 Comments

    Perfect Egg Salad

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    Perfect Egg Salad is an easy lunch favorite! Creamy and delicious, it's made with just a handful of staple ingredients.  Most importantly, it starts with perfectly cooked hard boiled eggs.  In just 25 minutes, meal prep a batch for quick weekday lunches like sandwiches or deli wraps, or a healthy snack dip with crackers!

    Bowl of egg salad mixed with the dressing.

    Perfectly Cooked Eggs!

    Perfect egg salad is as easy as perfectly cooking the eggs.  Hard boiled eggs should be yellow and white....not grey, not green, not with a black ring around the yolk, yellow and white!  Sounds elementary enough, but I have to admit that at my first cooking job after culinary school at The Pump Room in Chicago, I was not so sure of myself.

    My chef was running through quite a lengthy prep list, one being a dozen hard boiled eggs for quite an elegant chopped salad.  Glaring down at me he says, "you do know how to hard boil an egg don't you?"  

    I squeaked out a yes and then escaped to the bathroom to call my mom to get her foolproof method.  Perfectly cooked eggs is what he got, here is my mom's secret.

    • Place eggs in a pot covering them with cold water by about an inch.  Bring to a boil over high heat.  Right when they reach a boil, turn off the heat and cover.  Let them sit in the hot water for 17 minutes (time it!).  Run under cold water, crack and peel.
    Perfectly cooked hard boiled eggs being chopped on a cutting board.

    Ingredients

    Once you have the egg method down, the rest of the ingredients are very basic but add so much flavor and creaminess to the eggs.

    Labeled ingredients for egg salad.
    • Eggs - I am a full believer that a happy chicken lays a healthier egg. You are what you eat, even the chicken, so I like to get local, free range, organic eggs. I know they are more expensive, but organic eggs are rich in vitamins, omega 3's, and really make egg salad into a high protein, healthy meal!
    • Celery and Onion - Add some crunch and a sharp boost of flavor! This can be pretty flexible, any type of onion, shallot or scallion will do. And if you don't have celery on hand, you can skip it.
    • Salt and Pepper - Remember that hard boiled eggs are pretty bland and need to be seasoned. Salt and pepper brings out and brightens that egg taste!
    • Paprika and Cayenne Pepper
    • Worcestershire Sauce
    • Lemon Juice - A fresh squeeze of lemon juice really makes a difference. It adds a bit of acid to balance all the creaminess of the mayonnaise and eggs.
    • Dijon Mustard
    • Mayonnaise - Don't overdo it on the mayo, everybody has their own preference. I use ¼ cup, not too much! You can start with a little and add a spoonful more until it feels just right to you.
    • Fresh Herbs such as parsley, chives, basil or dill. These are optional, but add a bright freshness. Basil and dill will give you quite a difference in flavor, where as parsley or chive are more subtle.
    Egg salad sandwiches on dark rye bread with lettuce.

    Instructions

    Step 1 - Get your eggs started right away. This is the most important step, perfectly cooking the hard boiled eggs!

    Place eggs in a pot covering them with cold water by about an inch.  Bring to a boil over high heat.  Right when they reach a boil, turn off the heat and cover.  Let them sit in the hot water for 17 minutes (time it!).  Run under cold water, crack and peel.

    A pot of 6 raw eggs ready to hard boil in water.

    To peel eggs, lightly tap them on all sides on the counter so the shell is cracking everywhere. Then, on the bottom of the egg, there is a little air pocket. This is the easiest place to get your thumb in and start peeling the egg.

    Under the shell is a thin membrane, slide your thumb under it to remove the cracked shell and the membrane together, leaving the white flesh intact. Rinse the peeled eggs to make sure no pieces of shell remain.

    Peeling hard boiled eggs for egg salad.

    Step 2 - Meanwhile, while the eggs are cooking, add all other ingredients to a bowl and mix to make the dressing. You can start with less mayo and add more when you get everything mixed together to determine the amount you like.

    Bowl of ingredients for egg salad, onion, celery, dijon, mayo, herbs, lemon and seasonings.

    Add the roughly chopped eggs when they are done and mix until well combined.

    Adding the chopped hard boiled eggs to the bowl with the dressing ingredients.

    Step 3 - Serve and enjoy, or refrigerate for later!

    Bowl of chopped hard boiled eggs mixed with dressing for egg salad.

    Tips for Perfect Egg Salad

    • Storage and Meal Prep - Egg Salad can be stored in an airtight container in the fridge for 3 to 4 days. It is a great meal prep option for easy lunches.
    • To Stretch the Recipe - You can add 1 or 2 additional eggs to the recipe to stretch it a bit without changing your other ingredient amounts. If you are feeding a larger number of people, you can double or triple the recipe, and can add in a couple extra eggs as well.
    • Take Care Not to Crack the Raw Eggs when you are first adding them to the pot to be boiled.
    • Some Eggs are Just Hard to Peel! - If the peel doesn't come off easily, don't worry. Sometimes it's just the egg, maybe the age of the egg, who knows! You are going to chop them up for the egg salad anyway, so if you peel them less than beautifully, it's ok!
    • Chop the Hard Boiled Eggs in Large Pieces - I like to keep this egg salad chunky and rustic looking, so just give them a rough chop.
    • Not Too Much Mayo - You don't actually want to taste mayo, you want to taste creamy seasoned eggs! While the mayo brings it all together, I like to keep it light and in the background.
    • Garnish - A sprinkle of paprika and a bit of fresh chopped herbs are the perfect egg salad garnish.
    Bowl of egg salad with crackers to dip.

    What to Serve with Egg Salad Sandwiches

    Egg Salad is a great simple lunch option, but it is also a nice meal to anchor a baby shower or other day-time special occasion menu!

    • Serve your Egg Salad on bread or toast, croissants, deli wraps, pitas, bagels with crackers as a dip, or as small bite-sized tea sandwiches.
    • To Make Egg Salad Healthier - Add lettuce, spinach, tomato, cucumber, pickles or avocado to your sandwiches or wraps to boost the nutrition! You can also make a Whole 30 Egg Salad or Paleo Egg Salad by making your own mayo or using a compliant store-bought brand.
    • Serve Egg Salad Sandwiches With:
      • A Platter of Fruit
      • Veggies and Parmesan Herb Dip or Avocado Bean Dip
      • Broccoli Salad
      • A simple soup like Creamy Asparagus or Tomato Soup
      • A fancy green salad
      • Pickles and Potato Chips!

    Recipe FAQ's

    Can you freeze egg salad?

    No, it is not recommended to freeze egg salad. The texture of the eggs can be rubbery and pretty terrible after freezing!

    Is egg salad gluten free?

    Yes, egg salad is naturally gluten free, as it contains no wheat. Make sure to serve egg salad on gluten free bread, pitas, or crackers.

    Is egg salad dairy free?

    Yes, egg salad is dairy free! Both the eggs and the mayonnaise do not contain milk products.

    More Favorite Lunches!

    • Curry Chicken Salad
    • Chicken Salad with Grapes and Apples
    • Healthy Lunch Ideas for Kids!
    • Creamy Hummus with Plain Yogurt

    QUESTIONS OR COMMENTS?

    I’d love to hear how this recipe turned out! Leave a comment and rating below and follow Sungrown Kitchen on PINTEREST, INSTAGRAM, and FACEBOOK!

    And be sure to Subscribe for new recipes delivered to your inbox!

    Bowl of egg salad with paprika.

    Perfect Egg Salad

    Meryl Downing
    Perfect Egg Salad is an easy lunch favorite! Creamy and delicious, it's made with just a handful of staple ingredients.  Most importantly, it starts with perfectly cooked hard boiled eggs.  In just 25 minutes, meal prep a batch for quick weekday lunches like sandwiches or deli wraps, or a healthy snack dip with crackers!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Lunch
    Cuisine American
    Servings 3

    Ingredients
      

    • 6 eggs
    • 2 Tablespoons celery finely chopped
    • 2 Tablespoons onion (yellow, red, or scallions) finely chopped
    • ¼ teaspoon kosher salt
    • 6 grinds fresh black pepper
    • ¼ teaspoon paprika
    • pinch cayenne pepper
    • ½ teaspoon dijon
    • ½ teaspoon Worcestershire sauce
    • 1 teaspoon lemon juice
    • ¼ cup mayonnaise
    • fresh herbs such as chives, parsley, basil or dill optional

    Instructions
     

    • Place eggs in a pot covering them with cold water by about an inch.  Bring to a boil over high heat.  Right when they reach a boil, turn off the heat and cover.  Let them sit in the hot water for 17 minutes, set a timer!  Run under cold water, crack and peel.
    • Meanwhile, mix all other ingredients in a bowl, including the roughly chopped eggs when they are done. Mix well and serve.

    Notes

    • To peel eggs - Lightly tap them on all sides on the counter so the shell is cracking everywhere. Then, on the bottom of the egg, there is a little air pocket. This is the easiest place to get your thumb in and start peeling the egg. Under the shell is a thin membrane, slide your thumb under it to remove the cracked shell and the membrane together, leaving the white flesh intact. Rinse the peeled eggs to make sure no pieces of shell remain.
    • To Stretch the Recipe - You can add 1 or 2 additional eggs to the recipe to stretch it a bit without changing your other ingredient amounts. If you are feeding a larger number of people, you can double or triple the recipe, and can add in a couple extra eggs as well.
    • Serve your Egg Salad on bread or toast, deli wraps, pitas, bagels with crackers as a dip, or as small bite sized tea sandwiches.  Add lettuce, spinach, tomato, cucumber, pickles or avocado.
    Keyword Egg Salad, gluten free egg salad
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    Comments

    1. Quinn says

      April 20, 2022 at 8:28 pm

      5 stars
      A very good egg salad! Great for a quick weekday lunch and even weekend brunch get togethers!

      Reply

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    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

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