Egg Salad Recipe
What You’ll Love About This Recipe
This egg salad recipe is quick, easy, and perfect for any meal or snack. You’ll love how simple it is to make with just a few ingredients you probably already have. It’s creamy, flavorful, and can be customized to your taste. Plus, it’s a great way to use up leftover hard-boiled eggs. Whether you’re making a sandwich or enjoying it with crackers, it’s always a crowd-pleaser.
Recipe
Egg salad is a classic dish that’s simple to prepare and perfect for sandwiches, wraps, or enjoying on its own. It combines creamy textures with fresh flavors, making it a versatile and satisfying meal option.
Ingredients:
- 6 large hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill (optional)
- Salt and black pepper to taste
Instructions:
- In a large bowl, combine mayonnaise, Dijon mustard, and lemon juice. Mix well.
- Add chopped eggs, celery, red onion, and dill (if using). Gently stir until evenly coated.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes:
- For extra creaminess, add an extra tablespoon of mayonnaise.
- Substitute Greek yogurt for a lighter version.
- Serve on toasted bread, crackers, or lettuce cups.
Time:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes (for boiling eggs)
- Serving: 4
Nutrition
Egg salad is a nutritious dish that provides essential vitamins and minerals. Below is the nutrition information per serving:
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Fat | 18 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugars | 3 g |
| Cholesterol | 200 mg |
| Sodium | 350 mg |
| Calcium | 60 mg |
| Iron | 1 mg |
What To Serve With It
I love serving my egg salad with crusty bread or buttery croissants—it’s the perfect match for that creamy texture. A crisp side like cucumber slices or a simple green salad keeps things fresh and light. You can’t go wrong with these combos, and they make the meal feel complete.
Bread Pairings
When you’ve got a creamy, flavorful egg salad ready to go, the right bread can take it from good to great. I love experimenting with different bread types to keep things interesting. Soft, fluffy white bread is a classic choice, but whole grain or sourdough adds a nice texture and depth. For a lighter option, try croissants or pita pockets—they’re perfect for sandwich variations. Sometimes, I’ll even toast the bread for a bit of crunch. It’s amazing how switching up the base can completely change the experience. Don’t be afraid to get creative and find your favorite pairing!
Fresh Side Dishes
To make your egg salad meal even more satisfying, fresh side dishes can add a burst of flavor and balance. I love pairing it with vibrant salads, like a simple arugula mix or a tangy cucumber and tomato combo. Seasonal vegetables, such as roasted asparagus in spring or a crisp slaw in summer, bring freshness and crunch. A handful of cherry tomatoes or a few slices of avocado can also do the trick. These sides not only complement the creamy egg salad but also make the meal feel more complete. Trust me, it’s a game-changer for your lunch or picnic spread!
