Egg salad may not sound like a “wow” dish — it’s humble, beige, and often an afterthought at picnics — but when made right, it’s quietly genius. Creamy, tangy, a little sharp from the mustard, with eggs that are perfectly jammy but not overdone.
I used to think egg salad was something you made when you ran out of ideas (or groceries). But this version might just make you plan around it. It’s simple but deeply satisfying — like the culinary equivalent of clean sheets or a Sunday nap.
🎯 QUICK FACTS
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: ~25 minutes
- Servings: 3–4 sandwiches
- Difficulty: Easy but requires restraint (less mayo than you think!)
📝 INGREDIENTS
For the Salad:
- 6 large eggs
- 3 tablespoons mayonnaise (use good quality — or try Greek yogurt for a lighter version)
- 1 teaspoon Dijon mustard (yellow works too, but it’ll taste more nostalgic than nuanced)
- 1 teaspoon lemon juice or white vinegar
- 1 stalk celery, finely chopped
- 1 tablespoon finely diced red onion or chives
- Salt and black pepper, to taste
Optional Add-Ins:
- A pinch of paprika or curry powder for depth
- Dill, parsley, or tarragon for something green and aromatic
- Tiny dice of pickles or capers if you like a briny edge
👩🍳 HOW TO MAKE IT
Step 1. Boil the eggs — but gently.
Place eggs in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, remove from heat and cover for 10–11 minutes. (Overcooked eggs get that gray ring — not the end of the world, but we’re going for golden perfection here.)
Step 2. Cool quickly.
Transfer the eggs to an ice bath for 5–10 minutes. This stops the cooking and makes peeling way easier.
Step 3. Chop and mix.
Peel the eggs and roughly chop them — I like a mix of chunks and small bits for texture. In a bowl, combine mayo, mustard, lemon juice, celery, onion, salt, and pepper. Gently fold in the eggs. Taste and adjust.
Step 4. Chill (optional but worth it).
You can serve right away, but 30 minutes in the fridge lets the flavors meld.
📊 NOTES & NUANCE
- The perfect egg salad isn’t overly smooth. A little chunkiness makes it feel substantial.
- Some folks swear by Miracle Whip — I can’t endorse it, but if that’s your nostalgia lane, drive on.
- If your eggs are very fresh, they might be harder to peel. Slightly older eggs (5–7 days) work best for boiling.
❓ FREQUENTLY ASKED
“Can I make it ahead?”
Definitely. It tastes even better after sitting for a few hours. Just store it covered in the fridge and give it a stir before serving.
“How long does it keep?”
3 days in the fridge, max. Beyond that, it gets watery and sad.
“How do I make it more ‘fancy’?”
Serve it on toasted sourdough with arugula, or stuff it into lettuce cups with avocado slices. You can even top a grain bowl with it — low-effort, high payoff.
🌟 VARIATIONS
- Curried Egg Salad: Add ½ teaspoon curry powder, a pinch of turmeric, and golden raisins.
- Avocado Egg Salad: Replace half the mayo with mashed avocado for a greener, fresher flavor.
- Smoky Egg Salad: Add smoked paprika and a bit of crumbled tempeh bacon (yes, it works).
🍽 STORAGE
Keep in an airtight container in the fridge up to 3 days. Don’t freeze it — mayo and eggs don’t appreciate the cold that much.
✨ The thing about egg salad is that it’s not trying to impress anyone — and maybe that’s why it does. Serve it on soft white bread, a croissant, or just eat it straight from the bowl with a fork. Sometimes, comfort trumps presentation.
