Classic Egg Salad Recipe

When it comes to easy-to-make comfort food that takes me right back to my carefree childhood, this classic egg salad recipe is at the top of the list. You see, I create memories around food. This recipe is pure perfection, an old-fashioned that has been slightly reinterpreted and elevated with pickle relish, stone ground mustard, and fresh garlic! The best part? It takes less than 30 minutes to make it, and you can have it for breakfast, lunch, and dinner!

With Easter around the corner, this is the perfect recipe for using leftover eggs. The word about my famous egg salad got out, and now my relatives are always begging me to make it, whether I host the Easter festivities or am invited to their house. I love to serve this timeless dish with other favorites like instant pot scalloped potatoes and with desserts like hot cross buns and carrot cake.

This is such an easy dish to make, yet super tasty and delicious. The base of the salad is hard-boiled eggs cooked just right using my pressure-cooking method, coated in a velvety smooth mayo dressing with mix-ins like chopped pickles, green onions, relish, and stone-ground mustard, which will make a huge difference and make you fall in love with this slightly more sophisticated version. Rich yet simple and comforting, I like to serve it on avocado toast with shredded Parmesan cheese, or to stuff lettuce cups and add some homemade guacamole on top.

Why you will love this recipe 

• It’s a classic: I have been enjoying egg salad since I was a child, so I wanted to make my own recipe with a few add-ins that make a huge difference and add a flavor boost.
• It’s easy and fast: In just 20 minutes, this simple recipe is ready to serve. I enjoy it as a sandwich for dinner with tomato bisque on the side, or I stuff it in a wrap for breakfast.
• Basic ingredients: All I need to make this are eggs, mayo, and a few other basics that are readily available and won’t break my budget.
• Customizable: I can change this recipe to make it different every time and to adjust it to my preferences.

What you will need

• Eggs: I use 8 hard-boiled eggs, chopped into chunks. For this recipe, my favorite way to have them perfectly cooked and easy to peel is the Instant Pot way. You can follow the easy steps on how to make Boiled Eggs in the Instant Pot.
• Vegetables: I include diced pickles for a tangy, crunchy texture. Chopped green onions add a mildly sweet onion flavor that complements the rich eggs without overwhelming them. Chopped red onion gives it a sharp bite and vivid color. I also add chopped green garlic rather than mature garlic for a milder flavor. 
• Wet ingredients: I use my favorite mayonnaise as a rich and creamy base to mix with the yolks and hold everything together. I mix in some stone-ground mustard too, for its complex taste and textural contrast. A bit of pickle juice adds tangy brightness, preventing it from tasting flat. 
• Seasonings: Besides salt and pepper to taste, I also add chopped dill for a fresh, herbal note to brighten the salad, and sweet paprika for a little color and smoky sweetness. 

How to prepare it 

Cook and boil the eggs: First, I boil the eggs, peel them, chop them into ¼-inch chunks, and add them to a medium bowl.

Mix the salad: Then I mix the remaining ingredients into the bowl with the eggs, adding salt and pepper to taste.

Chill and serve: After, I let it chill before serving it with my favorite garnishes. 

Expert tip

How to keep egg salad from getting watery

After a day in the fridge, any egg salad can become watery or runny for various reasons. One way to prevent this is to ensure the eggs do not overcook. And chill the peeled eggs so they do not add extra moisture to the salad. Also, when adding pickles and other vegetables, chop them in advance and sprinkle them with salt. Then, cover them and let them chill for a while to absorb the excess moisture. I also pat them dry before adding them. If the salad does get watery, just add some breadcrumbs to absorb the moisture or soak it up with a paper towel.

More tips to consider:

• Boil extra eggs. They don’t always peel perfectly, and some of them may turn out overcooked or damaged. 
• Don’t overcook the eggs. The whites will be rubbery, and the yolks will be chalky. 
• Older eggs are easier to peel. Just a few days, not expired. 
• Add a little vinegar to the water to help the eggs peel more easily. 
• Be sure to let the eggs cool before mixing to prevent excess moisture.
• For a creamier texture, whisk the yolks until smooth, then fold in the whites.

Recipe variations and add-ins:

• Make it addictive: Add cheddar, bacon, and my homemade ranch seasoning to turn this into crack egg salad that nobody can resist. 
• Horseradish: For an extra kick of spice and flavor, add a teaspoon to the mixture. 
• Really spicy: When I want something really hot, I add cayenne pepper and some chopped jalapenos. 
• More veggies: Sometimes I like to add chopped red bell peppers and shredded carrots for flavor, texture, and visual appeal.
• Sweet salad: Instead of heat, try adding some sugar and using sweet pickles instead of dill. My kids love this.
• Less fat: Instead of mayonnaise, use Greek yogurt for fewer calories. 

Serving suggestions:

I like to serve my egg salad on croissants or hoagie rolls with baby butter lettuce for a fresh sandwich. But it also tastes superb spread on my freshly baked challah or homemade brioche bread. The rich, buttery bread complements the savory egg filling, creating a blend of sweet, salty, and umami in every bite. For fewer carbs, skip the bread and just serve it on lettuce leaves or use it as stuffing for grilled avocados.

This creamy salad can also be served in a tortilla or pita bread. I also enjoy serving it in a bowl with avocado slices, tomatoes, onions, carrots, pickled radishes, and shredded cheese. Usually, I make a larger batch to have it on hand for sandwiches during the week. My kids love it when I pair it with my beef and macaroni soup, which takes under 45 minutes to make. 

How to store leftovers:

• Refrigerate: This salad can be stored in an airtight container for up to 3-4 days. If it gets watery, use a paper towel to absorb the moisture or add breadcrumbs. 
• Freezing: I do not recommend freezing this salad, as the mayo tends to separate when thawed, resulting in a grainy, unpleasant texture.

Frequently asked questions

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