Egg Salad
Last Updated on February 28, 2023 by Annie
Creamy, classic, and all the flavor of spring time, this homemade egg salad recipe makes the perfect lunch or snack. Ready in 30 minutes (or less if you hard boil the eggs in advance) this easy egg salad recipe is great for sandwiches, crackers, celery and more!
Egg salad is such a simple and filling dish. Sexy? No. Delicious. Heck yes! High in protein and low in effort, this spring time classic makes the perfect lunch or snack! But if you take this to work, I promise you will be that person. I know, because I have been there.
I need to formally apologize to my mentor teachers. When I did my student teaching I often brought egg salad for lunch. Hello broke college kid going into the teaching profession. Egg salad meant I had money on the weekends for 50 cent wells. M’kay?
This is the perfect weekend lunch when you just don’t what to make a whole mess of the kitchen. Want to make a quick high protein snack before a workout? Egg salad got you. Eat lunch at home or in an open air environment? THIS IS THE SALAD YOU NEED.
Why We LOVE this Egg Salad
As previously stated, egg salad tends to get a bad rap and when it comes to the lunch salad game but hear me out, there are plenty of reasons to hard boil up some eggs and dive into this spring-time lunch staple.
- Pantry staple ingredients. Eggs, mustard, mayo, lemon juice and some spices make up this salad. Chances are you probably already have these in your pantry.
- Comes together in 30 minutes or less. The longest part of this process is hard boiling the eggs (which is a pretty hands-off part too).
- High protein meal. This egg-packed salad is perfect for keeping you full and fueling your day!
Let’s Make this Easy Egg Salad
Ingredients You’ll Need (and probably already have…)
- Eggs– The hard-boiled star of the show.
- Mayo– Use your favorite mayo to dress up the salad.
- Mustard– I use classic mustard but any mustard will work perfectly.
- Lemon Juice– To add a little zing to the salad.
- Spices– Salt, pepper, garlic powder, and onion powder season this salad.
Simple Steps for Egg Salad
PERFECT HARD BOILED EGGS
The perfect egg salad begins with perfectly hard boiled eggs. Here’s how to make the perfect hard boiled eggs.
- Boil water: Bring a large pot of water to boil.
- Add the eggs: Once the water is boiling, carefully lower the eggs into the pot.
- Ice the water: After about 30 seconds add 12 ice cubes to the pot. Bring the water back to a boil.
- Simmer: Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.
- Drain and Peel: Drain the water and peel the eggs under cool running water.
Easy Egg Salad STEPS
After making the eggs, allow cool time before assembling the egg salad.
- Chop the eggs: Using two knives, chop the eggs in a medium bowl to your desired consistency.
- Season: Add mayo, mustard, salt, pepper, garlic, onion, and lemon juice.
- Mix until combined.
- Serve as a sandwich or a dip for your bread and crackers. (See serving suggestions below for additional ways to serve up this eggcellent meal).
Serving Suggestions
This easy egg salad recipe is best when served simply. For me, that’s either on toasted bread as a sandwich or in a bowl with a smattering of crackers to dip into it. Here are some of the best ways I enjoy eating this simple recipe.
- Traditional egg salad sandwich– the most obvious and classic choice.
- Open-faced sandwich (basically on top of a slice of bread or a piece of toast).
- As a salad– Top off a bed of romaine, cucumbers, and avocado with a scoop of egg salad.
- Make it a dip with crackers, toasted bread, vegetables for dipping
Tips for Storing
This spring-time salad makes a delightful make ahead meal. If you plan to make it in advance here are a few storing tips you might find helpful.
- Store fully made egg salad in an air-tight container for up to 4 days in the refrigerator.
- Fresh hard boiled eggs keep in the refrigerator for up to 7 days.
DAIRY-FREE TIPS
While this simple recipe contains no dairy products or any dairy-free swaps you’ll want to keep an eye on the items you serve with the salad.
Check the packaging labels on the bread or the crackers to make sure no milk has slipped its way into the ingredients. Milk has a sneaky way of getting into EVERYTHING.
Helpful Kitchen Tools
Whether you have been making egg salad for years or this is your first encounter, here are a few helpful tools to get the job done.
- Slotted spoon– Perfect for lowering eggs into the boiling water.
- Large mixing bowls– For chopping eggs and mixing into the creamy salad.
LOOKING FOR ADDITIONAL EGG RECIPES?
Did you make this Classic Egg Salad Recipe? Let me know in the comments below how it went. You can also take a picture and share it with me on Instagram @mylifeafterdairy so I can share your life after dairy adventures!
Looking for more ways to get the dairy-free details? Check out my newsletter where I share reader favorites, seasonal classics, and helpful tips for going dairy-free!
Egg Salad
This quick and easy classic egg salad recipe makes the perfect snack or lunch!
Ingredients
- 6 Hard Boiled Eggs
- ⅓ cup Mayo
- 1 Tablespoon Mustard
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 1 teaspoon Lemon Juice
Instructions
Hard Boiled Eggs
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Boil 2 quarts of water in a large sauce pan over high heat.
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Once the water is boiling, carefully lower 6 eggs into the water and cook for about 30 seconds.
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Add 12 ice cubes into the water and allow it to return to a boil.
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Next, reduce the water to a simmer and cover and cook for 11 minutes. Drain the eggs and peel under cool running water.
Make Easy Egg Salad
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Using two knives, chop 6 hard boiled eggs in a medium bowl to your desired consistency.
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Add ⅓ cup mayo, 1 Tablespoon mustard, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 teaspoon lemon juice. Mix until combined.
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Serve as a sandwich or a dip for your bread and crackers.
Recipe Notes
Store in an airtight container in the refrigerator for up to 4 days.
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