Classic Egg Salad Recipe – The perfect egg salad that you remember as a kid. Simple ingredients come together to make a creamy and delicious egg salad sandwich.
When I was growing up I don’t remember having egg salad that often. It was something that was relegated to usually around Easter when we had extra hard boiled eggs around.
But these days, it is often requested by my son for lunch. So I like to have hard boiled eggs in the fridge to whip up this egg salad in just minutes.And if you like is spicy like my husband mix in some Sriracha for a nice twist.
Instant Pot Hard Boiled Eggs are great to make in batches and have in the fridge waiting for you. I swear there is something magical that happens when they are cooked under pressure, because they are the easiest eggs I have found to peel! So if you are looking for the perfect eggs to use for this recipe, head over and see how they are made.
How Do You Make Egg Salad
Egg salad always starts with hard boiled eggs. I like to coarsely chop them, so there are still good sized chunks of eggs whites in there. If things are too small it just gets lost, the texture of the large egg whites gives this substance.
Mix together Mayo, mustard, salt, pepper, garlic powder and paprika in a small bowl until it is well combined
Pour over the eggs and toss to combine. Be gentle, you don’t want to completely break up all the eggs.
That is it! Egg Salad is super simple to make, high quality ingredients are what make it stand out and be extra special.
Can Egg Salad be Made In Advance
Yes, I like to make a big batch of a dozen eggs and then store it in the fridge. I count on 2 eggs per person for a serving when I am making it. So a dozen eggs is about 6 sandwiches, and depending on how many people that can go quickly! The recipe is written for 8 eggs, but it is easy to cut in half if you want to do just a couple eggs.
How Long is Egg Salad Good For?
If you have it in the fridge, it will last for about 3-5 days. You can make a big batch and then enjoy for lunches all week long.
But if you leave it at room temperature, after 2 hours it is no longer safe to eat.
Is Eating Egg Salad Good for You?
It can definitely be good for you, if you don’t eat too much of it. Hard boiled eggs are a high protein, low carb food that is great to have as part of a healthy diet. Yes, there is a little bit of mayo in this recipe, but the amount per serving is not that bad. If you wanted to use Greek yogurt or even avocado in its place for health reasons, they both work very well.
It makes a great lunch on the weekend or when you have family in town and need to feed a crowd!
More Easy Dinner Recipes
Chicken Salad with Grapes
Crispy Sesame Chicken
Lemon Pork Chops
Crunchy Southwest Chicken Wraps
Instant Pot Country Style Ribs
Taco Bell Mexican Pizza
Yield: 4
Classic Egg Salad Recipe
Classic Egg Salad Recipe - The perfect egg salad that you remember as a kid. Simple ingredients come together to make a creamy and delicious egg salad sandwich.
Prep Time5 minutes
Total Time5 minutes
Ingredients
8 hard boiled eggs
1/3 cup mayo
2 Tbls red onion, minced
2 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
dash of paprika
Instructions
Coarsely chop hard boiled eggs.
In a bowl mix together mayo, mustard, garlic powder, salt, pepper and paprika.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.
Eggs: Of course, this egg salad recipe starts with eggs! Condiments: You'll need mayonnaise and mustard. Green onion: Green onions lend a pop of flavor and color. Seasonings: This egg salad is simply seasoned with salt, pepper, and paprika.
According to the USDA, egg salad that's been stored properly in the fridge will be good for three to five days. To maximize that timeframe, use an airtight container and place the egg salad in the coldest part of the fridge promptly. Make sure your fridge is set to 40 F or lower.
We like pieces between 1/4 and 1/2 inch big; the yolks will break smaller when you stir everything together. Egg Slicer: An egg slicer is a great way to chop hard-cooked eggs into small pieces. Slice them one way, then turn them the other way and slice again.
If you've properly seasoned your egg salad and it still seems bland, add an acid. A few teaspoons of lemon juice or white wine vinegar will sharpen and enhance the flavours. Now you have all the tips and tricks to make the best egg salad possible, it's time to get cracking!
This is the easiest egg salad and the perfect way to use up leftover Easter Eggs or even leftover Deviled Eggs. You'll love the short list of ingredients but it's all you need to make one amazing salad: hard-boiled eggs, herbs, celery, and crisp onion in the creamiest dressing.
How much time is needed to make hard boiled eggs? Hard boiled eggs should be cooked for about 10-12 minutes. This timing avoids a powdery, dry yolk that comes from overcooking while keeping it solid enough for applications like devilled eggs or egg salad.
Egg salad will keep for up to 4 days in the fridge. Of course, this is merely the foundation for a great egg salad. Change up the ingredients and seasonings, anything from paprika to cumin to celery salt, and there's no end to the ways that you can enjoy it.
(Trust Us) Egg salad is a lunchtime staple for a good reason. You don't need a lot of time, skill, or ingredients to whip up a batch, and now that egg prices have come down, it's easy on the wallet.
Also, once you've made the egg salad, remember the two-hour rule: Throw out any leftovers that have sat out for more than two hours. When temperatures are 90°F or hotter, that window drops to one hour.
It's such an easy, affordable, high-protein and great for breakfast or lunch. Make an egg salad sandwich on toast, a bagel, in lettuce wraps or eat it with a spoon!
Among its many benefits, the egg's nutrients build strong muscles, keep our brains, eyes, skin and immune systems healthy, and help prevent birth defects. Making this salad can be as simple as adding some lemon juice and salt and pepper to the avocado and eggs, or enhancing the flavor with onions, herbs and olives.
If you want a sandwich that doesn't make a mess when you eat it, classic white bread or soft whole-grain is your best bet. The soft texture acts like a cozy pillow for the egg salad filling, ensuring it stays put when you take a bite so that there are no eggy spills on your lap!
If the egg salad has been properly stored—in a sealed container in the refrigerator—it is safe to eat it within five days. This rule also applies to similar mayonnaise-based salads like chicken, tuna, ham, and macaroni salads.
You've already made the healthy choice by having a salad. Why not add an egg to make it even healthier? Studies show that eating eggs, which naturally contain fats, alongside vegetables helps the body to better absorb the fat-soluble nutrients in veggies like vitamin E and lutein.
Another reason why egg salad is easy to digest is because it is typically made with mayonnaise, which is a creamy and smooth condiment that is easy on the stomach. Mayonnaise is made from oil, egg yolks, and vinegar or lemon juice, which are all ingredients that are gentle on the digestive system.
People may find it easier to eat cold foods when feeling sick, as they often smell less than hot foods. The odor of hot food may increase feelings of nausea for some people. Good options for cold foods include:a sandwich with protein, such as peanut butter or egg salad.
Consuming raw eggs puts you at risk for contracting salmonellosis, a foodborne illness from Salmonella bacteria that can cause diarrhea, fever and stomach cramps. Salmonella can be on the outside of an eggshell but also inside the egg itself.
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