If there’s one dish that never goes out of style, it’s the humble egg salad. Egg salad is a classic for a reason. It has an irresistible creamy texture with savory and tangy flavors, and it’s super versatile! It is perfect for breakfast, a snack, or a light lunch.
This recipe is just as easy as it is tasty! It comes together in a few simple steps with just 9 ingredients (most of which you probably already have in your kitchen).
Ingredients & Equipment
The first (and most important) ingredient in this recipe is the eggs! We’ll use 8 large eggs in this recipe. All types of eggs will work (white, brown, free-range, etc.).
If you have some eggs that have been sitting in the back of your fridge for a while (but not expired!), this is the perfect chance to use them. Older eggs are actually easier to peel after boiling. But of course fresh eggs work great too.
Next you’ll need celery and red onion. These ingredients give the egg salad a crisp texture and add flavor.
For the wet ingredients, you’ll need mayonnaise, mustard, lemon juice, and hot sauce. Light and regular mayo both work well. For the hot sauce, you can use whichever type or brand you like best. I like to use sriracha. Other than that, all you need is salt and pepper.
Hot sauce?
We love using a teaspoon or two of hot sauce in our egg salad recipe. The reason is simple: it helps bring all the flavors to the next level. Hot sauce adds:
Subtle Heat: It provides a mild level of spiciness, depending on the type and brand of hot sauce used.
Tanginess: Many hot sauces have a vinegar base, which can add a pleasant tanginess, balancing the richness of the mayonnaise.
Complexity: Hot sauce can bring additional depth and complexity to the flavors, making the egg salad more interesting and flavorful.
Color: It can also add a slight reddish hue, making the dish visually appealing.
You don’t need any special equipment to make egg salad. Just grab a large pot to boil the eggs, a few mixing bowls, and a cutting board and sharp knife to chop the veggies.
How to Boil Eggs
If you’ve made hard boiled eggs before, you can skip over this part! If not, here’s how you do it.
Start by placing the eggs in a saucepan and covering them with cold water. Place the pot over the stove on medium-high heat until it comes to a boil. It may seem counter-intuitive to start with cold water, so let me explain. We want to let the eggs slowly heat up so that they can cook through evenly. This way the yolk will cook through before the whites start to get rubbery.
Let the water boil for 1-2 minutes, then remove the pot from heat. Let the eggs sit in the hot water for 10-12 minutes. While you’re waiting, fill a large bowl with ice water.
At the end of the 10-12 minutes spoon the eggs out of the water and into the ice bath. The ice bath will stop your eggs from overcooking and allow them to cool enough to handle and peel.
The last step is to carefully remove the shell. When it comes to peeling eggs, practice makes perfect. Don’t worry if your eggs aren’t in perfect shape after peeling, they are going to get mashed up anyway!
You can also use your air fryer or Instant Pot to make hard boiled eggs…
Making The Salad
Once the eggs are boiled, the salad comes together super quickly. In a medium-sized mixing bowl, mash the eggs into small pieces. I like to use a potato masher for this, but a fork works too.
In a large mixing bowl, whisk together the mayo, mustard, lemon juice, hot sauce, salt, and pepper until combined.
Now add the eggs, red onion, and celery to the bowl with the mayo, give it a good mix, and you’re done! You can leave it as-is, or sprinkle some herbs of your choice on top.
How to Serve Egg Salad
Egg salad is so versatile when it comes to serving. For a classic option, spread it on some toasted bread to make a hearty sandwich with lettuce and tomato.
If you’re leaning towards a lighter meal, serve it on a bed of fresh greens. It’s also great as a dip with crackers.
Storage
If you have any leftover egg salad, store it in an airtight container in the refrigerator. It should stay fresh for up to three days. Give it a good stir before serving again to redistribute any dressing that might have settled.
Recipe
Eggceptional Egg Salad Made Easy
- Total Time: 35 minutes
- Yield: 4-6 servings
Description
This easy egg salad recipe is loaded with all the classic flavor you know and love. Its perfect for a delicious lunch or to bring to gatherings for everyone to enjoy.
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1–2 teaspoons hot sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 tablespoons chopped dill or parsley, for garnish (optional)
Instructions
To boil the eggs:
- Place the eggs in a single layer at the bottom of a large saucepan. Fill the saucepan with cold water until the eggs are covered by about an inch of water. Place the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Let the water boil for 1-2 minutes, then take the saucepan off of the heat.
- Let the eggs sit in the hot water for 10-12 minutes. While the eggs are sitting, fill a large bowl with ice water. At the end of the 10-12 minutes, remove the eggs from the hot water and place them in the ice water for at least 5 minutes to cool.
- Peel the eggs.
To make the egg salad:
- Add the peeled eggs to a large bowl. Use a fork or potato masher to mash them into small pieces.
- In another large bowl, make the dressing. Whisk together the mayonnaise, mustard, lemon juice, hot sauce, salt, and pepper.
- Add the mashed eggs, celery, and onion to the bowl with the dressing. Fold the ingredients together until they are evenly distributed.
- Taste the egg salad and add more salt, pepper, or hot sauce if desired.
- Garnish with herbs, serve, and enjoy!
Notes
The hot sauce adds a wonderful complexity and flavor to the egg salad without being too hot or overwhelming. If you don’t like hot sauce or any spiciness at all, go ahead and leave it out.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side dish
- Method: Stovetop
- Cuisine: American
Diana says
I made your egg salad and I was just wanted to tell you this is the best egg salad I have ever eaten. You have spoiled me so this is the only recipe I will make from now on.
Nancy says
You forgot to say use the Instant Pot for the hard boiled eggs!! I have found if I add some canned tuna (about 1/2 of a small can, which is annoying, what do you do with a 1/2 can of tuna?) the egg salad is really more delicious. People who are not necessarily excited about egg salad really like this.
Josephine B says
Nancy, If you’re making the egg salad for sandwiches maybe you could use the remaining half of the tuna into sandwiches also with sliced tomato and lettuce.
RecipeTeacher says
Nancy you’re absolutely right! Hard boiled eggs can be made in both the Instant Pot and air fryer. I’ll add the links to the post. Thank you!