Egg Salad

Egg salad brings me right back to my childhood summers because I used to help my grandmother peel hard-boiled eggs at the kitchen table and she would always let me sprinkle the paprika on top and it felt like I was part of creating something special and those little afternoon lunches on the porch with egg salad sandwiches always felt extra comforting and full of simple joy.

Now I love making egg salad as a quick, protein-packed meal that’s both nostalgic and endlessly customizable and when I scoop it onto toast or pile it into a soft roll, it always feels like a small celebration of those sunny days and the warmth of family moments shared around the table.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Hard-boiled eggs – The creamy, protein-rich base that makes this salad so satisfying.
• Mayonnaise – Adds richness and brings everything together into a smooth mixture.
• Dijon mustard – Brings a tangy kick and depth of flavor.
• Celery – Adds crunch and a fresh, light bite.
• Green onions – Give a mild, oniony taste and some color.
• Fresh chives – Add a subtle, herby finish.
• Lemon juice – Brightens up the flavors and balances the creaminess.
• Salt – Enhances all the ingredients and ties them together.
• Black pepper – Adds a mild spicy note and warmth.
• Paprika – A classic finishing touch for color and flavor.

Tools You’ll Need

• Medium saucepan – To cook the eggs evenly and gently.
• Mixing bowl – For combining all the ingredients easily.
• Knife – To chop eggs and veggies precisely.
• Cutting board – Keeps your prep neat and organized.
• Fork or potato masher – To break up the eggs to your preferred texture.
• Spoon or spatula – For mixing everything together smoothly.
• Small whisk – To blend the dressing before adding it to the eggs.

Instructions

Step 1: Cook and peel the eggs

I start by boiling the eggs, usually about 10–12 minutes, then I transfer them to an ice bath to cool quickly before peeling them carefully.

Step 2: Chop the eggs

Once the eggs are cool, I chop them into small pieces. I like a mix of small and slightly larger chunks for extra texture.

Step 3: Prepare the dressing

In a bowl, I whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.

Step 4: Add veggies

I fold in the chopped celery, green onions, and chives to the dressing mixture. This gives the salad a crisp, fresh flavor.

Step 5: Combine eggs and dressing

I gently stir in the chopped eggs, making sure everything gets coated evenly but without smashing the pieces too much.

Step 6: Garnish

I finish with a sprinkle of paprika and a few extra chives on top for color and a bit of flair.

Tips

If I want a lighter version, I sometimes replace some of the mayonnaise with Greek yogurt for extra protein and a tangier taste. I also like to add a little dash of hot sauce or pickle relish for a fun twist. And if you love extra crunch, tossing in some diced pickles or radishes is a great idea.

Ways to Serve

I love serving egg salad on toasted bread, croissants, or soft rolls as a sandwich. It’s also great scooped onto a bed of crisp lettuce for a lighter meal or served with crackers or cucumber slices as a snack. Sometimes I even stuff it into tomatoes or avocados for a fun and fresh presentation.

Frequently Asked Questions

How long does Egg Salad last?

It stays fresh in the fridge for up to 3 days when stored in an airtight container.

Can I make Egg Salad ahead of time?

Yes! In fact, letting it sit for a few hours helps the flavors meld together even better.

Can I freeze Egg Salad?

I don’t recommend it, as the eggs and mayonnaise can separate and become watery when thawed.

See You in the Kitchen

I hope you give this egg salad a try and enjoy the creamy, nostalgic flavors as much as I do. Let me know how you customize yours there are so many ways to make it your own! Save this recipe for easy lunches, picnics, or anytime you want a quick and comforting meal.

Happy Cooking!

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