How to Make Egg Salad?

Delicious Egg Salad is the type of dish that makes you exclaim, “Delicious!” The rich eggs are coated in creamy, fatty mayo, tangy mustard, and crunchy green onion for a deliciously savory spread. Delicious Egg Salad takes only 20 minutes to prepare and can be served on toast or crackers for a quick lunch.

Egg salad is a quick and healthy breakfast or lunch option, and it’s delicious spread on toasted multi-grain bread or spooned over salad greens. It’s best to eat egg salad within two days of making it. To store egg salad, we recommend using food-safe glass containers.

Egg Salad

Ensure your eggs are hard-boiled but not overcooked, whether you boil them on the stove or in the Instant Pot. A green ring forms around the yolk of overcooked eggs. A good egg salad sandwich on soft, white crusty bread is one of our favorites, and it’s also great in a wrap with chopped lettuce and other vegetables. Serve it plain, scooped on top of fresh lettuce.

What is Egg Salad?

Egg salad is a dish made primarily of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, with other ingredients such as celery thrown in for good measure. It’s made with mayonnaise and seasonings in the form of herbs, spices, and other ingredients. Chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad are all similar.

Chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper, and paprika make up a typical egg salad. As a filling for egg sandwiches, it’s a popular choice, and it’s also a popular addition to a green salad.

It is safe to eat the egg salad within five days if it has been properly stored in a sealed container in the refrigerator. This rule applies to salads with mayonnaise, such as chicken, tuna, ham, and macaroni.

How to Make Egg Salad?

It is easy to make and delicious egg salad recipe:


  • Eight large eggs
  • 1/4 cup finely chopped celery
  • Three tablespoons of mayonnaise, more to taste
  • Two tablespoons finely chopped red or green onion
  • One teaspoon of yellow mustard, more to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Paprika, for garnish, optional

Steps to Follow

Here are the steps to follow:

  • Gather the ingredients.
  • Cover the eggs with cold water in a large saucepan. Over medium-high heat, bring the water to a boil, then cover the pan and turn off the heat.
  • Allow the eggs to sit in hot water for 12 minutes, covered.
  • Fill a large mixing bowl halfway with ice and water. Add the eggs to the ice bath after the 12 minutes is up and let them cool for 10 minutes.
  • The eggs should be drained. Gently wrap both ends of an egg on the counter and roll it around to crack the shell. Peel the egg carefully, beginning at the wide end. Carry on with the remaining eggs in the same manner.
  • Chop or mash the hard-boiled eggs in a bowl with a fork or small masher.
  • Mix in the celery, mayonnaise, red onion, mustard, salt, and pepper until everything is well combined. Season to taste and adjust seasonings as needed.
  • If desired, transfer the egg salad to a serving bowl and top with paprika if using.


Here are the tips for making egg salad:

  • For easier peeling, use eggs that are about one week old. Fresh eggs can be difficult to peel. If you have a pressure cooker, make the eggs in that—the eggshells slip off after being cooked with high-pressure steam.
  • Hard-boiled eggs are easiest to peel as soon as they’re cool enough to handle. Roll the egg on the countertop to loosen the shell and start peeling at the wider end. Peeling the eggs under some cold running water or submerging them in a bowl of cool water is the ideal way to get a little extra help from the water to loosen the egg shell from the egg.
  • Hard-boiled eggs—peeled or unpeeled—can be kept refrigerated for about one week. Make sure you label the container with the date. If peeled, add a dampened paper towel to the container to keep them moist.
  • The best way to “chop” up the eggs is to wash your hands well and then use them to mash up the eggs. You can also smash them with a whisk, fork, small masher, or a pastry cutter.
  • Serve the egg salad on small split biscuits or slider buns.

How to Serve Egg Salad?

Consider some of the inventive ways to serve egg salad that are listed below:

  1. Serve with lettuce or spinach leaves, scoops of egg salad, chives, cornichon slices, pimiento, or roasted red pepper slices on crostini slices.
  2. On a split warm croissant, a toasted English muffin, or a bagel, make a breakfast egg salad sandwich.
  3. Stuff fresh cored small tomatoes or seeded mini bell peppers with egg salad.
  4. For a quick and healthy snack, spread egg salad on celery sticks.
  5. Make egg salad sandwiches with wraps, pita pockets, biscuits, or lettuce wraps instead of loaf bread.

Variations on the Recipe

Here are the variations on the recipe:

  • Swap out the mayo with some Greek yogurt or sour cream for a mayonnaise-free egg salad.
  • Replace the red onion with 1 to 2 tablespoons of finely chopped sweet, yellow onion.
  • Replace the chopped onion and celery with about two tablespoons of chopped ripe olives and 1 to 2 tablespoons of chopped and drained oil-packed sun-dried tomatoes.
  • Add flavor and texture with a bit of sweet, dill, or spicy pickle relish.
  • Refine a plain egg salad with a teaspoon or two fresh chives, parsley, or thyme leaves.
  • Add some heat to your egg salad with chopped pickled jalapeno pepper rings, or add a dash of Asian chili sauce (sambal) or Sriracha to the mayonnaise mixture.

How to Make Egg Salad Healthier?

To get the most out of egg salads, you need to follow a few rules and use specific ingredients.

  • To make a healthier and more humane egg salad, use organic, pasture-raised, cage-free eggs. Look for omega-3 enriched varieties as well.
  • Plain Greek yogurt can be used in place of mayonnaise. It contains protein and probiotics, among other things, and is much lower in calories.
  • Make your mayonnaise if you absolutely must use it. You can replace soybean oil with healthier oils like olive or avocado oil.
  • You can even make a mayonnaise-free egg salad by using a homemade olive oil vinaigrette instead of mayonnaise.
  • To make the egg salad more nutritious, add fresh herbs and vegetables. Parsley, green onions, shallots, and red pepper are good options.
  • To increase the nutritional value of your salad, add seaweed, which is a type of algae. Algae come in various colors and can be beneficial to your health.

Essential Facts Regarding Eggs and Health

Egg salad

Eggs are a nutrient-dense food. To name a few, they contain essential amino acids, B vitamins, choline, Vitamin D, and antioxidants. The white part of the egg and the yolk each have about 3 grams of protein. The calories in an egg yolk and egg white are different; an egg yolk has 60 calories while an egg white has only 15 calories. This food is extremely filling, so you won’t be tempted to snack later.

The color of the eggshell has nothing to do with health benefits or drawbacks; the hen’s genetics solely determines it. Brown eggs are typically more expensive than white eggs, not because they are healthier but because they are laid by larger breeds of chickens that require more food. Young chickens lay eggs with thicker and harder shells than older chickens, and brown eggshells are the same thickness as white eggshells. According to research, moderate egg consumption is not linked to any health risks and is safe for the heart in normal healthy adults.

How Long can you Keep Egg Salad in the


It’s a good problem if you’re not sure if the egg salad is still safe to eat. You don’t want to rely on the “sniff test” either.

According to the USDA, you may have more time than you think to finish your egg salad. It is safe to eat the egg salad within five days if it has been properly stored in a sealed container in the refrigerator. This rule applies to salads with mayonnaise, such as chicken, tuna, ham, and macaroni.

If you made too much egg salad because you hard-boiled too many eggs, keep this handy tip in mind for next time: make one and a half to two hard-boiled eggs per person when making egg salad. Because the amount of eggs depends on how many other ingredients are in the egg salad, there is some wiggle room in the number of eggs. Our delicious and summery Picnic Egg Salad includes radishes, scallions, and fresh dill; some people even like to add potatoes! The number of eggs you use is also determined by how you like your egg salad.

Whether you’re serving it atop a bed of salad greens, slathering it between two slices of bread to make an overstuffed egg salad sandwich, or spreading it thinly over toast points, you’ll need slightly different amounts. You can now make exactly as much as you need or make a little extra to enjoy a few days later—safely—however you enjoy this simple, satisfying dish.


To make egg salad, hard-boiled eggs are mixed with mayonnaise and crunchy ingredients like celery and onion. Egg salad is a comforting, enduring favorite that can be served as a side dish or as a sandwich filling, and it’s vegetarian-friendly. Egg salad is also cost-effective. You can easily make six or more generous sandwiches with a dozen eggs, a loaf of bread, and some mayonnaise.

Serve egg salad in buns, bagels, croissants, crackers, wraps, pita pockets, or keto-friendly lettuce wraps on sliced bread, toasted or not. Serve a bowl as a side dish with a baked bean dinner at a picnic or cookout. Freshly cored tomatoes, celery sticks, and mini sweet peppers are all good candidates for stuffing with egg salad. Serve with potato chips, french fries, sweet potato fries, crudites, sliced tomatoes, or a simple salad or cup of soup.

While boiling eggs on the stovetop is a great way to make hard-boiled eggs, there are a few other options. Instant Pot hard-boiled eggs are simple to make, but they’re also simple to peel. You can also use an air fryer or bake your eggs in a muffin tin. To make this egg salad, use your preferred method.