Egg Salad

Enjoy our rich and creamy Egg Salad, loaded with flavor from perfectly boiled eggs, mayonnaise, aromatics, and herbs. This simple recipe makes the perfect dish for lunch or dinner, as well as summer cookouts, parties, and get-togethers!

Course Salad

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 121

Author Sangeetha Vel

Ingredients

For Egg Salad

6 Boiled Eggs
¼ cup Mayonnaise
½ large Red Onion finely diced
3 Sweet Gherkins diced
2 tsp Dijon Mustard
1 tbsp Pickle Juice
1 tbsp Chives chopped
½ tbsp Dill Leaves chopped
1 tsp Black Pepper Powder
Salt to taste

For Garnishing

Chives chopped
Paprika to sprinkle

US Customary - Metric

Instructions

Making Egg Salad

Begin by chopping your boiled eggs into bite-sized pieces. Transfer them to a large bowl. For the best consistency in your egg salad, use eggs with fully set yolks and whites. I also have a separate post on how to boil eggs, so please check it out for more information on that.
Now, add the remaining ingredients to the bowl with the chopped eggs: onion, sweet gherkins, Dijon mustard, pickle juice, mayonnaise, chives, dill leaves, salt, and black pepper. These additions will create a flavorful and creamy texture in your egg salad.
Gently mix everything until well combined. This gentle mixing ensures that all the flavors blend together nicely. Once done, let the egg salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend fully.

Serving

Serve this egg salad as a filling for sandwiches, lettuce wraps, or with crackers for a flavorful meal. For more pairing ideas, check out the Serving Suggestions below.

Notes

Here are my tips to help you make a perfect Egg Salad every time:

Preparing the Eggs: Since eggs are the main component, it’s important to cook them just right. Fully set yolks and whites are best for a creamy texture, while undercooked yolks can make your salad too moist. Follow my boiled eggs recipe for reliable results.
Quantity of Eggs: The number of eggs in this recipe works well for the serving size, but feel free to adjust based on your preference. If you like more eggs or fewer, just tweak the quantity to your liking. You can also adjust the mayonnaise to get the perfect creaminess for you.
Only with Egg Whites: If you're allergic to egg yolk or just prefer not to use it, go ahead and use only the egg whites. You'll lose a bit of the creaminess from the yolks, but it's still delicious and just as healthy.
Customize Your Add-ins: Start with the basic ingredients like herbs and seasonings, and then add your favorites to make it your own. Avocado adds creaminess, bacon brings a salty crunch, and herbs like cilantro or basil enhance the freshness. For a little kick, add hot sauce or paprika, or a squeeze of lemon juice for some zest.
Mixing Technique: Be gentle when mixing your ingredients to maintain the eggs' shape and texture. This way, you can enjoy the individual pieces of egg whites and yolks along with the veggies in every bite.
Healthier Substitutions: To reduce calories without sacrificing creaminess, try using low-fat mayonnaise, plain yogurt, or mashed avocado instead of regular mayonnaise.
Dressing Options: While mayonnaise provides a rich and creamy base, feel free to experiment with other dressings like coleslaw, ranch, or honey mustard to explore different flavors and textures in your salad.

Nutrition

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