How to make egg salad

How to make egg salad
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Egg salad is a classic dish that is easy to make and versatile in its uses. Whether you’re looking for a quick lunch or a simple side dish, egg salad is a great option. Here’s a basic recipe for making egg salad, as well as some tips and variations to try.


  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped dill pickles (optional)


  1. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the pan from heat and cover it. Let the eggs sit in the hot water for 10-12 minutes, then transfer them to a bowl of ice water.
  2. Once the eggs are cool enough to handle, peel them and chop them into small pieces.
  3. In a separate bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper.
  4. Add the chopped eggs, celery, onion, and dill pickles (if using) to the bowl with the mayonnaise mixture and stir until well combined.
  5. Taste and adjust seasonings as needed.
  6. Cover and refrigerate for at least 30 minutes before serving.

Tips and Variations:

  • If you prefer a creamier egg salad, you can mash the eggs with a fork before adding the other ingredients.
  • For extra flavor, try adding a teaspoon of chopped fresh herbs such as parsley or chives.
  • To add some spice, try mixing in a small amount of hot sauce or finely chopped jalapeño pepper.
  • If you’re looking for a lower-calorie option, try using Greek yogurt instead of mayonnaise.
  • Egg salad can be served on bread as a sandwich, on crackers as a dip, or on a bed of lettuce as a salad.

Egg salad is a simple and delicious dish that can be enjoyed in a variety of ways. With this recipe as a starting point, you can experiment with different ingredients and seasonings to create your own unique version. Give it a try!

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