Easy Egg Salad Recipe

Dry sandwiches need a filling with enough moisture and texture. This classic egg salad combines chopped eggs, mayonnaise, Dijon, and fresh herbs. I pack it separately from bread when taking lunch to work. Each serving provides 288 calories and 13 grams of protein.

Why This Works

Mayonnaise coats the eggs without requiring a separate dressing. Dijon and lemon juice add sharpness to balance the richness. Finely diced red onion brings crunch throughout the mixture. Parsley and chives provide fresh flavor without extra cooking.

The texture is easy to control with your chopping method. Larger pieces keep the whites distinct and give each bite more structure. Smaller pieces produce a smoother filling that spreads easily. Either approach uses the same ingredients and quantities.

How It Comes Together

Boil, chill, peel, and mix are the four main stages. The recipe lists 15 minutes prep and 12 minutes cooking. Its listed total is 40 minutes, including time beyond active preparation. The instructions require at least 15 minutes in an ice bath.

Use the cooling period to dice the onion and herbs. Measure the mayonnaise, mustard, and lemon juice while the eggs chill. Have the mixing bowl ready before you start peeling. This keeps the final assembly short once the eggs are cold.

What You Need

Six eggs make three servings of the finished salad. Chop the onion finely so it distributes without overpowering individual bites. Dry washed herbs before chopping to avoid adding excess water.

• 6 eggs, room temperature
• 1/4 cup finely diced red onion
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons finely diced parsley
• 2 tablespoons finely diced chives
• 1 teaspoon lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make It

1. Bring a pot of water to a boil, then reduce the heat to low to stop the bubbling. Using a skimmer, gently lower the room-temperature eggs into the water.
2. Increase the heat to high and boil the eggs for 12 minutes.
3. Transfer the boiled eggs to an ice water bath for at least 15 minutes to halt the cooking process and cool completely.
4. Peel the eggs and slice or chop them to your desired texture.
5. In a mixing bowl, combine the chopped eggs with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper. Stir until thoroughly combined.
6. Serve immediately from the bowl, or use as a filling for sandwiches or wraps.

Cool the eggs completely before mixing for a thicker, more consistent salad. Keep enough ice in the bath to maintain cold water. After peeling, check each egg for small shell fragments. Pat away any surface water before chopping.

How to Serve It

Divide the salad into three equal portions before building sandwiches or wraps. Toasted bread gives the creamy filling a firmer base. Lettuce leaves provide a lighter serving option with some crunch. Crackers work when you prefer to scoop rather than assemble a sandwich.

Serve cucumber slices or carrot sticks alongside for a simple lunch. Fresh fruit also pairs well without another cooking step. Keep bread separate until serving if you are packing portions ahead. That helps prevent moisture from soaking into the bread.

Leftovers and Storage

Refrigerate egg salad for up to four days in a covered container. Keep the refrigerator at 40°F or below. Refrigerate promptly and avoid leaving it out longer than two hours. In temperatures above 90°F, limit that time to one hour.

This salad is served cold, so reheating is unnecessary. Remove only the portion you plan to eat. Stir gently before serving if a little moisture has separated. Keep packed lunches cold with an ice pack until mealtime.

Quick Notes

Small preparation details make the filling easier to use. Evenly chopped eggs distribute more consistently across bread. Fine onion pieces also stay mixed instead of falling out.

• Keep the full ice bath step; warm eggs can soften the finished dressing.
• Avoid crushing everything while stirring unless you specifically want a smooth filling.
• Compare egg prices per dozen and use store-brand mayonnaise to manage ingredient costs.
• Dice the onion and herbs while the eggs cool to overlap preparation.
• Use an egg slicer twice, rotating the egg between cuts, for smaller pieces.
• Swap parsley for fresh dill if you prefer a different herb flavor.
• Taste after mixing before adding more salt because mayonnaise and mustard already contribute seasoning.

Easy Swaps

These optional variations change the original flavor and nutrition. Keep the original quantities as your starting point for straightforward substitutions. Add no extra liquid until you have checked the finished texture.

• Replace half the mayonnaise with plain Greek yogurt for a tangier, dairy-containing version.
• Use finely sliced green onion instead of red onion for a milder bite.
• Replace Dijon with yellow mustard for a different mustard flavor.
• Serve in lettuce cups instead of bread when you want a bread-free meal.

Egg Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 40 minutes mins

Servings: 3 servings

Calories: 288

Ingredients Method

Ingredients

  

• 6 eggs , room temperature
• 1/4 cup finely diced red onion
• 1/4 cup mayonnais e
• 1 tablespoon Dijon mustard
• 2 tablespoons finely diced parsley
• 2 tablespoons finely diced chives
• 1 teaspoon lemon juice
• Kosher salt , to taste
• Freshly ground black pepper, to taste

Method

 

1. Bring a pot of water to a boil, then reduce the heat to low to stop the bubbling. Using a skimmer, gently lower the room-temperature eggs into the water.
2. Increase the heat to high and boil the eggs for 12 minutes.
3. Transfer the boiled eggs to an ice water bath for at least 15 minutes to halt the cooking process and cool completely.
4. Peel the eggs and slice or chop them to your desired texture.
5. In a mixing bowl, combine the chopped eggs with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper. Stir until thoroughly combined.
6. Serve immediately from the bowl, or use as a filling for sandwiches or wraps.

Common Questions

Can I use eggs boiled ahead of time?

Yes, previously cooked and properly refrigerated eggs can shorten assembly. Count their earlier storage time when planning when to eat the salad. Mixing them with mayonnaise does not restart their storage window.

Is this egg salad dairy-free?

The listed recipe contains no milk, cheese, or butter. Standard mayonnaise contains eggs and oil, though product ingredients vary. Check your mayonnaise and mustard labels if avoiding dairy.

Why is my egg salad watery?

Water on peeled eggs or washed herbs can thin the dressing. Dry those ingredients before chopping and mixing. Store the salad separately from wet sandwich toppings such as sliced tomatoes.

Cool the eggs completely, chop to your preferred texture, and taste after mixing. Keep the filling chilled and assemble sandwiches when you are ready to eat.

— Emily