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Gather a handful of ingredients and follow these simple steps on How to make Egg Salad for a deliciously classic side or tasty sandwich.
a family fave – Egg Salad Sandwich
Egg salad will never go out of style, in my opinion. It’s a classic recipe that is always yummy, always hits the spot, and has ALWAYS been a family favorite.
It’s not too plain, but just plain enough that everyone will enjoy it! Even your pickiest eaters.
This egg salad is also great for picnics or feeding large groups of people. Easily double the recipe and serve it in a bowl, or on bread and Crescent Rolls to make egg salad sandwiches.
how to boil the eggs
Boiling eggs is so easy!
Do not be intimated by this easier-than-it-sounds cooking technique. It’s as simple as placing the eggs into a pot of water, adding a little salt and oil, and bringing it to a boil.
Go to this post HERE for all of the simple details. You’ll be a pro at making hard-boiled eggs, I promise!
But, also note that you can make them in other ways. We recommend making them in the instant pot too (beyond easy!)
How to Make Egg Salad
BOIL EGGS. Carefully place eggs in a pot of cold water and cover completely by 1 inch or so. Add a pinch of salt and a tsp. of vegetable oil (this will make them easier to peel).
Bring water to a boil on medium heat. Once it has reached a boil, cover it, and remove it from heat. Let sit off of the heat for 10-12 minutes.
Dump hot water from the pot, fill it with cold water and let cool for an additional few minutes.
Serve warm, or place in the fridge to serve cold.
Additions and Substitutions
Mayo substitute. Besides the eggs, mayonnaise is the main ingredient in this simple Egg Salad recipe. Using a substitute will alter the flavor and texture. With that said, you can use:
- Miracle Whip substitute at 1:1 ratio; season to taste
- Greek Yogurt (the full fat kind) substitute at a 1:1 ratio; season to taste
Additional herbs. For added flavor, try mixing in lemon juice, green onions, parsley, dijon mustard, curry powder, or paprika.
Mix-Ins. Add veggies or protein:
- Veggies. Diced pickles or relish, celery, carrots, avocado, diced tomato or cherry tomatoes, or olives.
- Protein. Cubed chicken or ham, diced cooked shrimp, or bacon bits.
The most common way we eat egg salad is on sandwich bread. One thing I like to do is to toast the bread first. You can also try serving Egg Salad on:
- toasted bagels
- pita bread
- lettuce wrap
- tortilla chips
How much egg salad to feed a crowd. This recipe makes about 4 servings, about 2 eggs per person. If making sandwiches, stick to about 2 per person. If you’re just using it as a side, you can probably plan on less.
Egg salad pairs really well with:
STORE. Keep the leftover Egg Salad recipe in an airtight container and keep it in the fridge. It will last 3 to 5 days in the fridge, so make the most out of those leftovers.
Put the egg salad on toast, make sandwiches, or use it as a yummy addition to your dinner.
FREEZE. Unfortunately, eggs and mayonnaise are two things that do not freeze well. So if you did freeze your egg salad, it wouldn’t maintain its nice creamy texture after thawing so we do not recommend it.
Serve this easy Egg Salad recipe warm or put it in the fridge to serve it cold. Both ways are delicious, so you can’t go wrong.
I like to toast the bread before adding the egg salad. Or, you can add lettuce between the egg mixture and bread to prevent the bread from getting soggy.
For more great “salad” recipes, try:
How to Make Egg Salad recipe
- 6 eggs room temperature
- pinch of salt
- 1 teaspoon vegetable oil
- 1/3 cup mayonnaise
- salt and pepper to taste to taste
- Carefully place eggs in a pot of cold water and cover completely by 1 inch or so. Add a pinch of salt and a tsp. of vegetable oil (this will make them easier to peel).
- Bring water to a boil on medium heat. Once it has reached a boil, cover it and remove it from the heat. Let sit off of the heat for 10-12 minutes.
- Dump hot water from the pot, fill it with cold water, and let cool for an additional few minutes.
- Shell your eggs and place them in a bowl. Chop up with a fork and mix in mayo. Add salt and pepper. Serve warm, or place in the fridge to serve cold.
Nutrition information is automatically calculated, so should only be used as an approximation.