Egg Salad Recipe
There are few things as quietly comforting as a perfectly seasoned egg salad. It’s simple, humble, and utterly versatile — a childhood favorite that also deserves a spot on a grown-up brunch menu. As a professional chef who’s taught kitchens how to turn everyday ingredients into memorable food, I’ll walk you through an egg salad recipe that’s reliable, flavorful, and endlessly adaptable. You’ll get technique-first guidance (how to cook and peel eggs like a pro), a clear recipe for a classic version, smart variations, plating and serving ideas, storage and safety tips, troubleshooting, and chef-level touches that lift ordinary to exceptional.
Why this Egg Salad Recipe works
The best egg salad is about balance: creamy fat, bright acid, a snap of texture, and salt that makes everything sing. This recipe focuses on technique (properly cooked and cooled eggs, correct egg-to-mayo ratio) and finishing (acid, fresh herbs, and crunchy contrasts). Follow the method once and you’ll have a dependable template you can riff on for years.
Equipment you’ll need
- Medium pot for boiling or steaming eggs
- Large bowl for ice bath
- Mixing bowl (medium)
- Fork or pastry cutter (bench scraper) for mashing eggs — or a chef’s knife for rough chop
- Measuring spoons and cups
- Spatula or spoon for mixing
- Airtight container for storage
Ingredients — Classic Egg Salad (serves 3–4)
- 6 large eggs (see notes on choosing eggs)
- 3 tablespoons mayonnaise (use full-fat for best flavor)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (about ½ lemon)
- 2 tablespoons finely chopped chives (or 1 tablespoon minced shallot + 1 tbsp chive)
- 1–2 teaspoons finely chopped dill or parsley (optional)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Pinch of smoked paprika or cayenne (optional, for finish)
- 1–2 tablespoons finely diced celery or cornichon (for crunch; optional)
Notes:
- Mayonnaise can be swapped for Greek yogurt (use full-fat Greek yogurt if possible) or a 50/50 mix of mayo and yogurt for a lighter version.
- For a richer, silky salad, use 1 yolk from a soft-boiled egg or a tablespoon of creme fraiche in place of some mayo.
Mastering the eggs: perfect hard-boiled eggs every time
The heart of egg salad is the egg. Use this method for consistently easy-to-peel, perfectly set yolks.
- Use slightly older eggs: Eggs that are 5–10 days old peel more easily than freshly laid eggs because air has had time to penetrate the shell slightly. If you only have fresh eggs, the steaming method below helps.
- Cold-start vs. steam:
- Cold-start (traditional): Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. As soon as the water boils, cover the pot and remove from heat. Let sit, covered, for 10–12 minutes for large eggs (9–10 minutes for medium, 12–13 minutes for extra-large).
- Steaming (chef’s trick): Bring 1 inch of water to a boil in a pot fitted with a steamer basket. Place eggs in basket, cover, and steam for 12 minutes for large eggs. Steaming often makes peeling easier and yields evenly cooked whites.
- Shock in an ice bath: Immediately transfer eggs to a large bowl of ice water (or very cold water) and chill for at least 5–10 minutes. This stops residual cooking and helps separate the membrane from the shell.
- Peel under running water: Crack gently and peel while running cool water over the egg — the water helps slip under the membrane for easier removal.
Tip: If a shell is stubborn, roll the egg gently on the counter to create a network of tiny cracks — this makes peeling faster.
The method — step-by-step classic egg salad
- Prepare eggs: Cook, ice-bath, and peel the eggs according to the method above. Pat dry on paper towels.
- Rough chop: Quarter the eggs lengthwise, then roughly chop. I prefer a mix of small pieces and a few larger chunks for textural variety. If you like a creamier consistency, press some pieces through a fine-mesh sieve or mash with a fork/pastry cutter.
- Mix base: In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until combined. Taste and adjust seasoning—egg salad benefits from a little extra salt more than you might expect.
- Combine: Add chopped eggs to the bowl and fold gently with a spatula until coated. If you’re adding crunchy elements (celery, cornichon, red onion), fold them in now.
- Finish: Fold in chives and herbs. Finish with a pinch of smoked paprika or cayenne (for heat) and an extra drizzle of lemon if needed.
- Chill briefly: Egg salad tastes best after a short chill (20–30 minutes) to let the flavors marry, but it’s also great right away.
Chef’s tips and technique notes
- Texture control: For a chunky egg salad, chop eggs coarsely. For a silky, spreadable salad, mash half the eggs with a fork and fold in the rest. Professional kitchens often use a small metal bowl and a bench scraper to smash eggs into a creamy base.
- Fat and tang balance: The ratio in the classic recipe (about 6 eggs to 3 tbsp mayonnaise + 1 tsp mustard + acid) yields a balanced, not-too-heavy result. If you like it creamier, add another tablespoon of mayo.
- Salt last: Eggs can taste flat until you add enough salt. Season the dressing and again after adding eggs; re-taste before serving.
- Acid is magic: Lemon juice or a dash of vinegar lifts the whole salad. Add acid sparingly and taste; you can always add more but can’t take it away.
- Herb choices: Chives are classic. Dill adds brightness; tarragon or flat-leaf parsley bring a fresher note. Avoid heavy herbs (like rosemary) that overpower eggs.
- Crunch: Celery, finely diced onion, cornichons, pickled jalapeño, or even toasted sunflower seeds provide a necessary textural echo to smooth yolks.
- Temperature: Serve cold or at cool room temperature (no more than 2 hours at room temp if serving buffet-style). Keep chilled until serving.
Flavor variations (use same base proportions unless stated)
1. Classic with a twist — Dijon & shallot
Add 1 tablespoon finely minced shallot and swap half the mayo for sour cream. Finish with chopped chives and a teaspoon of whole-grain mustard for texture.
2. Curry egg salad
Stir 1–1½ teaspoons mild curry powder into the dressing, add 1 tablespoon mango chutney (or honey + a touch of turmeric), and finish with raisins or chopped apple and toasted cashews for crunch.
3. Avocado egg salad (lighter, creamy)
Replace mayonnaise with 1 ripe mashed avocado (or ½ avocado + 2 tbsp mayo). Add lime juice instead of lemon and cilantro. Keep this version refrigerated and consume within 24–36 hours because avocado browns.
4. Smoky bacon & scallion
Fold in 2–3 tablespoons finely chopped crispy bacon and 2 tablespoons thinly sliced scallions. A dash of smoked paprika complements the bacon.
5. Mediterranean egg salad
Use Greek yogurt (3 tbsp) in place of mayo, add 1 tbsp olive oil, 1 tsp lemon zest, 2 tbsp chopped kalamata olives, 1 tbsp capers, and finish with chopped dill.
6. Pickle-forward deli style
Finely dice 2–3 small cornichons and add 1 tbsp pickle brine to the dressing for tang. Add a pinch of sugar to mimic deli sweetness.
7. Vegan “egg” salad (chickpea version)
Mash one 15-oz can drained chickpeas (reserve some whole for texture), add 3 tbsp vegan mayo, 1 tsp Dijon, 1 tsp kala namak (Indian black salt) if available — it has an eggy sulfur-like aroma. Add turmeric for color, chopped celery, and chives.
Serving suggestions — make it an experience
Egg salad is a blank canvas. Here are chef-ready ways to serve it:
- Classic sandwich: Thickly spread between two slices of toasted sourdough or seeded bread. Layer with buttered bread, baby arugula, and a few thinly sliced rounds of tomato.
- Croissant or brioche bun: Use for a richer, brunch-style sandwich.
- Open-faced: Spoon over toasted rye or a good country loaf, garnish with microgreens and cracked pepper.
- Lettuce cups: Spoon into crisp butter lettuce or Boston lettuce leaves for a low-carb option.
- Stuffed avocado: Halve an avocado and fill with egg salad for a low-carb, elegant presentation.
- On a salad bed: Serve a scoop on top of mixed greens dressed with a lemon vinaigrette and a handful of toasted nuts.
- Canapés: Pipe or spoon on crostini and sprinkle with smoked paprika — perfect for parties.
- As a side: A small scoop as part of a picnic spread alongside cold potatoes, grain salads, and roasted vegetables.
Garnishes that elevate: chopped chives, a sprinkle of smoked paprika, cracked black pepper, a few sprigs of dill, or a single slice of cornichon on top for crunch.
Make-ahead, storage, and safety
- Make-ahead: Egg salad can be made 24 hours in advance and often tastes better after chilling. For best texture, if you’re serving on bread, assemble sandwiches just before serving to avoid soggy bread.
- Storage: Store egg salad in an airtight container in the refrigerator. Consume within 3–4 days. If you used avocado, eat within 24–36 hours to avoid browning and off-flavors.
- Food safety: Keep egg salad chilled at 40°F (4°C) or below. If left at room temperature for more than two hours (or one hour above 90°F / 32°C), discard. When in doubt, smell and check texture — spoiled egg salad will develop an off odor and may look watery or separated.
Troubleshooting common problems
- Runny or watery egg salad: This can happen if eggs are overcooked and weep or if too much acid is used. Fix: drain any excess liquid and add more chopped egg or a tablespoon of mashed yolk to re-thicken, or chill to firm up.
- Bland flavor: Add more salt and a touch of acid (lemon or a dash of vinegar). A small spoonful (½–1 tsp) of prepared mustard can also add depth.
- Soggy sandwiches: Toast the bread, butter the inner sides, or place lettuce between bread and egg salad to act as a barrier.
- Eggs too soft or overcooked yolks (greenish rings): Avoid overcooking. Follow the timing tips above and shock in an ice bath immediately.
- Peeling difficulties: Use older eggs, steam instead of boiling, and always chill in an ice bath before peeling.
Nutrition & dietary notes
Egg salad is a protein-forward, satiating dish thanks to the eggs and fats from mayonnaise/avocado. It’s gluten-free when served without bread and can be made lighter by substituting Greek yogurt for some or all of the mayo. For those with egg allergies or vegan diets, try the chickpea “egg” salad variant.
If you’re tracking macros or calories, remember fat content varies dramatically depending on whether you use full-fat mayo, yogurt, or avocado. Add-ins like bacon or nuts will increase calories but also add valuable flavor and texture.
Frequently Asked Questions (FAQ)
Q: Can I freeze egg salad?
A: No — freezing changes texture dramatically and will make the eggs watery and the mayo separate. Keep egg salad refrigerated and consume within 3–4 days.
Q: What’s the best egg type to use?
A: Large store-bought eggs are fine. Slightly older eggs peel easier. If you buy farm-fresh eggs, either age them a week or use the steaming method for easier peeling.
Q: Should I mash or chop my eggs?
A: It depends on the texture you prefer. Chefs often use a combination—some eggs mashed for creaminess and some coarsely chopped for texture. Use a fork, pastry cutter, or knife to achieve your desired consistency.
Q: Can I use Miracle Whip instead of mayonnaise?
A: You can; Miracle Whip is sweeter with different seasoning. Adjust salt and acidity accordingly.
Q: How can I make it more savory?
A: Add finely diced cornichons, capers, a pinch of smoked paprika, or a few drops of soy sauce or fish sauce for umami.
Plating & presentation tips (chef’s finishing touches)
- Bright garnish: A scatter of chopped chives or microgreens brings color and freshness.
- Textural contrast: A few toasted seeds or finely chopped toasted walnuts add crunch.
- Visual anchor: Serve a quenelle (two spoons shaped into an oval) of egg salad on a small toast point for elegant plating.
- Acid finish: A tiny drizzle of high-quality extra virgin olive oil or a few drops of citrus right before serving balances fat and adds shine.
Final thoughts — your new go-to egg salad recipe
This egg salad recipe is designed to be dependable and flexible. Once you master egg technique — the cooking, the cooling, and the peeling — everything else is about balance: the right amount of mayo (or swap), the lift of acid, the snap of something crunchy, and the lift of fresh herbs. Use the classic recipe as your baseline and let the variations inspire you: curry for an exotic lunch, avocado for a creamy twist, or bacon for a smoky weekend treat.
Make it your own. Keep tasting. And remember: a pinch more salt or a squeeze more lemon is often all that separates good from great.
Egg Salad Recipe
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice freshly squeezed
- 2 tablespoons finely chopped chives
- 1 –2 teaspoons chopped fresh dill or parsley optional
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of smoked paprika or cayenne optional
- 1 –2 tablespoons finely diced celery or cornichon optional, for crunch
Instructions
Boil or steam eggs:
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10–12 minutes.
- Alternatively, steam eggs in a steamer basket over boiling water for 12 minutes.
Cool and peel:
- Transfer eggs immediately to an ice bath and chill for 5–10 minutes. Peel under running cold water for easier removal.
Chop eggs:
- Pat eggs dry, then roughly chop them into small pieces (or mash half the eggs for a creamier texture).
Prepare dressing:
- In a medium bowl, whisk mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
Combine:
- Add chopped eggs to the bowl and gently fold until evenly coated. Stir in chives, herbs, and any crunchy add-ins.
Adjust & serve:
- Taste and adjust seasoning with salt, pepper, or extra lemon juice. Serve chilled or at room temperature.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Make-ahead: Best made a few hours before serving to let flavors blend.
- Variations: Add 1 tsp curry powder for a Curried Egg Salad.
- Replace mayo with mashed avocado for a Lighter Avocado Egg Salad.
- Add crispy bacon and scallions for a Smoky Bacon Egg Salad.
- Serving Ideas: Enjoy on toast, in sandwiches, lettuce cups, or as a side dish for picnics and brunches.