This easy Egg Salad recipe is the perfect quick and easy lunch! It's creamy, crunchy, tangy, and made with simple pantry ingredients. Eat it in a sandwich or straight from the bowl. Either way, it won't disappoint.
Looking for more easy lunch recipes? Try my Avocado Egg Salad next!
About This Recipe
I love making egg salad sandwiches when I need a quick lunch or something light for a picnic. Lately, it's been a near-weekly ritual for me. I've been on a homemade bread kick as of late, and spreading egg salad between two fresh homemade slices has become one of my greatest daily joys. The combination of the soft bread and creamy egg salad is incredible.
This recipe is creamy from a generous scoop of mayonnaise, but it still feels light and refreshing because it has fresh celery and Dijon mustard. Onion powder and paprika round out the dressing with a warm, savory depth that makes the whole thing feel complete. Even if you think you're not much of an egg salad person, I think you'll love this recipe.
Key Ingredients
Hard-boiled eggs: Obviously, the base of the egg salad is eggs. My recipe uses 8 eggs, which can make about 4 full sandwiches. I have instructions on how to perfectly boil your eggs below!
Mayonnaise: I recommend a full-fat mayonnaise to make the dressing rich and creamy, but low-fat mayonnaise will work too if you want something lighter. You could also substitute Greek yogurt for something healthier
Dijon mustard: Adds acidity that brightens up the entire salad. Yellow mustard works if that's all you have.
Seasonings: I use dried dill, onion powder, paprika, salt, and black pepper. If you don't have dried dill, you can use 1 tablespoon of fresh dill instead.
Celery: Celery is great in egg salad because it adds a contrasting texture to the creaminess.
Instructions
STEP 1: To hard-boil the eggs, place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Cover with a lid and let the eggs sit for 12 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
STEP 2: Peel the eggs, then separate the yolks from the whites. Add the yolks to a medium bowl and mash. Chop the egg whites and set aside.
STEP 3: To the bowl of egg yolks, add the mayonnaise, Dijon mustard, dill, onion powder, garlic powder, salt, black pepper, and paprika. Mix until well combined.
STEP 4: Stir in the chopped egg whites and celery. Chill until ready to serve. Will keep in the fridge for up to 3 days.
Easy Egg Salad Recipe
Ingredients
- 8 hard-boiled eggs
- ¾ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 rib celery (diced)
Instructions
- To hard-boil the eggs, place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Cover with a lid and let the eggs sit for 12 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
- Peel the eggs, then separate the yolks from the whites. Add the yolks to a medium bowl and mash. Chop the egg whites and set aside.
- To the bowl of egg yolks, add the mayonnaise, Dijon mustard, dill, onion powder, garlic powder, salt, black pepper, and paprika. Mix until well combined.
- Stir in the chopped egg whites and celery.
- Chill until ready to serve. Will keep in the fridge for up to 3 days.
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