There’s something magical about food that brings you back. For me, Easy Egg Salad is that dish. It’s the kind of simple comfort food that doesn’t shout for attention, yet it’s impossible to forget. I remember being about seven, sitting at my grandmother’s sunlit kitchen table in early spring. The air was still crisp, but the windows were open just enough to let in a breeze that hinted at the warmth to come. On that table sat a bowl filled with creamy egg salad, its pale yellow hue dotted with green chives and the crunch of celery.
Grandma called it her “no-fuss lunch,” but it always felt like something more. After Easter, we had plenty of hard-boiled eggs left, and that’s when this dish made its regular appearance. Whether spooned between slices of soft sandwich bread or scooped onto crackers for a quick snack, egg salad had a place at nearly every lunch for days afterward.
While some recipes have changed over the years, this one holds steady. The balance of creamy mayonnaise, tangy Dijon mustard, and the zing of lemon juice is a trio that makes each bite feel just right. That’s why this Easy Egg Salad has become a go-to in my kitchen—not just for the taste, but for the feeling of home it brings with it.
Why You’ll Love This Recipe
- Quick and Easy: From prep to plate in just 10 minutes.
- Perfect Texture: Creamy, with just the right amount of crunch.
- Make-Ahead Friendly: Stays fresh for days in the fridge.
- Customizable: Add fresh herbs, avocado, or a touch of spice.
- Nostalgic Flavor: Reminiscent of childhood lunches and springtime gatherings.
A Cozy Bite of Nostalgia: Easy Egg Salad
Description
There’s something magical about food that brings you back. For me, Easy Egg Salad is that dish. It’s the kind of simple comfort food that doesn’t shout for attention, yet it’s impossible to forget. I remember being about seven, sitting at my grandmother’s sunlit kitchen table in early spring. The air was still crisp, but the windows were open just enough to let in a breeze that hinted at the warmth to come. On that table sat a bowl filled with creamy egg salad, its pale yellow hue dotted with green chives and the crunch of celery.
Grandma called it her “no-fuss lunch,” but it always felt like something more. After Easter, we had plenty of hard-boiled eggs left, and that’s when this dish made its regular appearance. Whether spooned between slices of soft sandwich bread or scooped onto crackers for a quick snack, egg salad had a place at nearly every lunch for days afterward.
While some recipes have changed over the years, this one holds steady. The balance of creamy mayonnaise, tangy Dijon mustard, and the zing of lemon juice is a trio that makes each bite feel just right. That’s why this Easy Egg Salad has become a go-to in my kitchen—not just for the taste, but for the feeling of home it brings with it.
Ingredients
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 8 large hard-boiled eggs, peeled and diced
- ¼ cup celery, finely chopped
- 2 tablespoons white onion, minced
- 2 tablespoons fresh chives, chopped
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- Paprika, for garnish (optional)
Instructions
Step 1: Boil the Eggs
Start with eight large eggs. If you’re making these fresh, place them in a pot and cover with cold water. Bring to a boil, then lower the heat and simmer for 9–10 minutes. Once cooked, immediately transfer the eggs to an ice water bath. This step stops the cooking process and makes peeling a breeze.
Step 2: Prepare the Dressing
While the eggs cool, combine the mayonnaise, Dijon mustard, and lemon juice in a large mixing bowl. Stir until smooth and creamy—this will be the base of your salad. It’s rich with a hint of tang, setting the perfect tone for the dish.
Step 3: Chop the Ingredients
Dice your peeled eggs into bite-sized pieces. Finely chop celery, onion, and chives. These add a welcome contrast to the creamy eggs—freshness, a little bite, and a pop of green.
Step 4: Mix It All Together
Gently fold the chopped eggs, celery, onion, and chives into the dressing. Take care not to overmix; you want to keep the eggs in soft, chunky pieces. Season with salt and pepper. Taste, adjust, and give it a sprinkle of paprika if desired.
Step 5: Chill and Serve
While you can eat it right away, egg salad benefits from a little rest. Cover and chill for 30 minutes to let the flavors meld. Serve between slices of bread, on toast, in lettuce wraps, or with crackers.
Notes
-
For an extra twist, try mashing one of the eggs with the dressing to add more creaminess.
-
If you’re avoiding mayo, use mashed avocado or Greek yogurt as a base.
-
Want more protein? Add flaked tuna or chopped beef sausage for a heartier version.
Ingredients You’ll Need
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 8 large hard-boiled eggs, peeled and diced
- ¼ cup celery, finely chopped
- 2 tablespoons white onion, minced
- 2 tablespoons fresh chives, chopped
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- Paprika, for garnish (optional)
How to Make Easy Egg Salad
Step-by-Step Instructions
Step 1: Boil the Eggs
Start with eight large eggs. If you’re making these fresh, place them in a pot and cover with cold water. Bring to a boil, then lower the heat and simmer for 9–10 minutes. Once cooked, immediately transfer the eggs to an ice water bath. This step stops the cooking process and makes peeling a breeze.
Step 2: Prepare the Dressing
While the eggs cool, combine the mayonnaise, Dijon mustard, and lemon juice in a large mixing bowl. Stir until smooth and creamy—this will be the base of your salad. It’s rich with a hint of tang, setting the perfect tone for the dish.
Step 3: Chop the Ingredients
Dice your peeled eggs into bite-sized pieces. Finely chop celery, onion, and chives. These add a welcome contrast to the creamy eggs—freshness, a little bite, and a pop of green.
Step 4: Mix It All Together
Gently fold the chopped eggs, celery, onion, and chives into the dressing. Take care not to overmix; you want to keep the eggs in soft, chunky pieces. Season with salt and pepper. Taste, adjust, and give it a sprinkle of paprika if desired.
Step 5: Chill and Serve
While you can eat it right away, egg salad benefits from a little rest. Cover and chill for 30 minutes to let the flavors meld. Serve between slices of bread, on toast, in lettuce wraps, or with crackers.
Helpful Tips
- Use older eggs: They peel easier than fresh ones, saving you time and frustration.
- Don’t overboil: Overcooked eggs can turn gray and develop a rubbery texture.
- Customize your mix-ins: Fresh dill, a dash of hot sauce, or a spoonful of Greek yogurt are great add-ins.
- Storage matters: Use an airtight container to keep the salad fresh for up to 5 days.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad / Sandwich
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Notes
- For an extra twist, try mashing one of the eggs with the dressing to add more creaminess.
- If you’re avoiding mayo, use mashed avocado or Greek yogurt as a base.
- Want more protein? Add flaked tuna or chopped beef sausage for a heartier version.
Nutritional Informatio
Approximate values per serving:
- Calories: 362
- Fat: 33g
- Protein: 13g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
Frequently Asked Questions
Can I make egg salad ahead of time?
Yes! In fact, it tastes better after a few hours when the flavors have had time to blend.
How do I keep egg salad from getting watery?
Dry the eggs thoroughly after peeling and chop the celery finely to avoid excess moisture.
What bread is best with egg salad?
Classic white, multigrain, rye, or even buttery croissants work beautifully.
Storage Instructions
Store in an airtight container in the refrigerator. Best enjoyed within 3–5 days. Avoid freezing as it alters the texture of the eggs and mayo.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy and comforting options:
- A Crisp Memory: The Story Behind the Amazing Viral Cucumber Pepper Salad
- Broccoli Pasta Salad
- Tasty Broccoli Pasta Salad
- A Cool Breeze in a Bowl: Thai Cucumber Salad
Conclusion
Whether you’re looking to relive a childhood favorite or just need a quick, wholesome lunch, Easy Egg Salad delivers. It’s more than just a recipe—it’s a memory on a plate, perfect for picnics, school lunches, or cozy afternoons at home. With every creamy, tangy spoonful, you’re bound to fall in love with the simplicity and charm of this timeless classic.