The best combination of mayo, relish, mustard, and basic seasonings and flavor enhancers makes this egg salad recipe simple to prepare. This would be a wonderful side dish and would also work well as a filling for lettuce wraps or sandwiches.

Egg Salad Recipe

I think we all overlook the traditional egg salad far too frequently! It is incredibly simple to prepare and is something you can grab from the fridge at any time to eat on its own, add to sandwiches, or use to make lettuce wraps.

To up the ante on those sandwiches, feel free to add some crisp bacon, fresh lettuce, arugula, tomato slices, and avocado.

How Long to Boil Eggs

Here is a quick guide to consistently perfect hard-boiled eggs:

In a stovetop pot, cover the eggs with 2 inches of cool water. Bring them to a boil gradually.
Once the water has come to a boil, cover the pot and turn off the heat. Give them 12 minutes to rest.
To stop the cooking process, put them in a colander and rinse them under cool running water. Then, peel.
Some sources advise putting the eggs in water that has already boiled quickly, but I prefer to avoid boiling any kind of protein quickly.
Additionally, doing it this way puts the eggshells at risk of breaking.

How to Peel Hard-Boiled Eggs

Firstly, I must say. Eggs that aren't completely fresh peel a lot easier. Therefore, regardless of the technique you employ, peeling very fresh eggs might still be challenging.

I've tried a few different techniques for peeling eggs, and I've discovered that the following one consistently works the best:

On a hard surface, crack the egg's larger end, then start peeling the egg using your fingers.
When the shell lifts and can be removed, rotate the egg while sliding a spoon in between the shell and the egg.

Fresh Egg Test:

Put an uncooked egg in a bowl of water after it has been filled to see if it is fresh.

It is still fairly fresh if it is lying on its side at the bottom.
It is less fresh and ideal for boiling if it stands up on the bottom.
It is not safe to eat anything if it floats to the top.

Because eggshells are porous, air can enter the interior of the shell using this technique. More air continues to enter the egg's shell as it ages, making it more buoyant.

How to Make Egg Salad

Eggs should be boiled hard and peeled as described above.
To remove the yolks, cut each one in half lengthwise and use a small spoon.
Cut the egg whites into small, uniform squares.
Warm egg yolks should be mixed with vinegar before letting them cool. The mayonnaise, relish, mustard, dill, paprika, and garlic salt should be added.

Mix thoroughly before incorporating the egg whites, onion, and celery.

Before serving, chill if at all possible for at least 30 minutes.

Make Ahead Method

Put the egg salad in an airtight container after assembling it as directed. Up to two days in the refrigerator before serving.

Storage

For up to 5 days, store in the refrigerator in an airtight container.

BEST EGG SALAD

The best combination of mayo, relish, mustard, and basic seasonings and flavor enhancers makes this egg salad recipe simple to prepare.

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: egg salad recipe, egg salad,, how to make egg salad

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 197kcal

Ingredients

6 eggs, room temperature
¼ cup red onion, finely diced
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoon parsley, finely diced
2 tablespoon chives, finely diced
1 teaspoon lemon juice
kosher salt and freshly ground black pepper, to taste

Instructions

Bring a pot of water to a boil. Then turn the heat to low so there’s no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
Enjoy the egg salad straight from the bowl, or in a sandwich or wrap.

LISA’S TIPS

The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before placing the eggs in the pot.
I also use a skimmer to introduce the eggs to boiling water so they don’t slam into the bottom of the pan and crack.

Nutrition