Ultimate Egg Salad Recipe: Simple, Quick, Delicious

I still remember the first time I made this egg salad — the kind of creamy, bright mixture that disappears off the plate at brunch. It’s exactly the kind of recipe I turn to when I need something quick, satisfying, and endlessly configurable. This version keeps things simple: hard-boiled eggs, mayonnaise, Dijon, and a hint of vinegar if you like tang. It’s perfect for weeknight sandwiches, picnic bowls, or a last-minute potluck filling. If you want another take on egg salad for inspiration, check out this amazing egg salad I’ve referenced before.

Why you’ll love this dish

Fast, frugal, and flexible — that’s the short pitch. Six eggs turn into a crowd-pleasing filling in under 20 minutes of active time. It’s great for:

• Busy weeknight dinners or quick lunches
• Kid-approved sandwiches and finger-food platters
• Make-ahead meal prep (keeps well for a few days)
• Easy nutrition — protein-rich and satiating on a budget

What makes this recipe special is the balance: creamy mayo, bright mustard, and the optional apple cider vinegar to cut through the richness. It’s a base that plays well with additions — herbs, pickles, curry powder, or bacon all slot in without fuss.

“Simple, dependable, and always better the next day — this egg salad gets better when you let the flavors settle.” — a frequent-taster note

How this recipe comes together

Step-by-step overview:

1. Hard-boil the eggs gently so the yolks stay tender and never green.
2. Cool and peel the eggs, then mash to the texture you like — chunky or smooth.
3. Fold in mayonnaise, Dijon, a splash of vinegar for brightness (optional), and season.
4. Stir in fresh herbs or mix-ins if you want to vary the flavor.
5. Chill briefly so the flavors marry, then serve on bread, in wraps, or on greens.

This quick roadmap helps set expectations: it’s mostly passive cooking (the eggs) and a few minutes of assembling.

What you’ll need

• 6 large eggs
• 1/2 cup mayonnaise (use full-fat for creaminess, or Greek yogurt for a lighter swap)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar (optional, for extra tang)
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon paprika (optional, for garnish)
• Fresh herbs (optional; parsley or dill work well)

Notes and substitutions:

• Mayo alternatives: plain Greek yogurt, half mayo/half yogurt, or a plant-based mayo for vegan-ish versions (not strictly vegan without egg replacement).
• Mustard: yellow or whole-grain mustard can replace Dijon if you prefer a milder profile.
• Herbs and mix-ins: chopped dill, chives, or finely diced pickles all add personality. If you plan to serve with a crunchy side, consider pairing it with these air-fryer nachos for a crowd-pleasing plate.

Directions to follow

1. Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
2. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer gently for 10–12 minutes.
3. Remove the pan from heat and transfer eggs to an ice bath or run under cold water to stop cooking. Cool completely (about 5–10 minutes).
4. Peel the eggs and place them in a large bowl. Mash with a fork to your preferred texture — leave some larger pieces for bite, or mash smooth for a silky spread.
5. Add mayonnaise, Dijon mustard, and apple cider vinegar (if using). Stir until combined.
6. Season with salt and pepper; taste and adjust. Add paprika if you like a smoked note and color.
7. Fold in fresh herbs, diced pickles, chopped celery, or other mix-ins if using.
8. Chill the egg salad for at least 30 minutes to let flavors meld. Serve on toast, in wraps, on a bed of greens, or as a dip with crackers.

Quick cooking note: chilling isn’t mandatory, but it deepens the flavor and helps the salad firm up for sandwiches.

Best ways to enjoy it

• Classic sandwich: slather on toasted sourdough with lettuce and thin tomato slices.
• On a croissant or soft roll for a richer bite.
• Lettuce cups: spoon into butter lettuce for a low-carb option.
• As a salad topper: scoop over mixed greens with a squeeze of lemon.
• Picnic platter: serve alongside pickles, crunchy veggies, and chips for variety.

Pair it with bright sides — crisp cucumbers, sliced radishes, or a simple vinegar-dressed slaw. For casual snacking, a warm soft pretzel is a fun companion; if you like that idea, try this cheese-stuffed pretzel for a snack board twist.

Storage and reheating tips

• Refrigerate in an airtight container. Properly stored, egg salad keeps for 3–4 days.
• Do not leave egg salad at room temperature longer than 2 hours (1 hour if above 90°F/32°C) — eggs and mayo are perishable.
• Freezing is not recommended: mayonnaise separates and the texture becomes watery once thawed. If you must freeze, omit mayonnaise and freeze just the chopped eggs; thaw and re-bind with fresh mayo later.
• Reheating: do not reheat egg salad. Serve cold or at room temperature.

Safety tip: always use clean utensils when scooping from the container to avoid contamination and shorten storage life.

Pro chef tips

• For easy peeling: use eggs that are 7–10 days old — they peel cleaner than very fresh eggs.
• Avoid the green ring: simmer gently and cool eggs quickly in an ice bath to prevent overcooking the yolk.
• Texture control: mash with a fork for a chunky salad, or pulse briefly in a food processor for an ultra-smooth spread.
• Flavor layering: add acid last and taste as you go. A little vinegar or lemon brightens but can overpower if added too much at once.
• Make-ahead strategy: prepare the egg portion and dressing separately; combine on the day you plan to serve for maximum freshness.

Creative twists

• Curried egg salad: stir in 1 teaspoon curry powder, chopped apple, and cilantro for an Indian-inspired version.
• Avocado egg salad: replace half the mayo with mashed avocado for a creamier, fresher take.
• Bacon & chive: fold in crispy bacon bits and lots of chives for a smoky-salty finish.
• Dill & caper: for a tangy, briny profile, add chopped dill and a tablespoon of capers.
• Vegan-style: use crumbled firm tofu, vegan mayo, kala namak (for eggy sulfur flavor), and turmeric for color.

Your questions answered

Q: How long does this egg salad take to make?
A: Active time is about 15 minutes (boiling/cooling plus assembly). Chilling 30 minutes is recommended but optional.

Q: Can I use yogurt instead of mayonnaise?
A: Yes — plain Greek yogurt works for a tangier, lighter salad. Replace half or all of the mayo depending on desired creaminess. If using yogurt, taste and adjust salt because yogurt is less rich.

Q: Is it safe to eat egg salad if it sits out at a picnic?
A: Per food-safety guidelines, do not leave egg salad out more than 2 hours (or 1 hour if ambient temperature is higher than 90°F/32°C). Keep it chilled in a cooler when serving outdoors.

Q: Can I make this ahead for meal prep?
A: Yes—store in the fridge up to 4 days. For the freshest texture, keep dressing separate and mix before serving, or reserve some herbs/mix-ins to add the day you serve.

Q: Why are my hard-boiled yolks green?
A: Green or gray yolks mean the egg was slightly overcooked. Reduce simmer time and plunge eggs into an ice bath immediately to keep yolks bright yellow.

Conclusion

If you want to compare techniques or try more variations, Spend With Pennies’ best egg salad offers excellent tips on texture and timing. For another widely loved approach and sandwich ideas, see this Delicious Egg Salad Recipe on Allrecipes.