I’ll show you how to make egg salad. This egg salad recipe is great for sandwiches, salads, and more! Easy, family-friendly, and low-carb!
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Easy Egg Salad Recipe
Ready for something fantastic and easy? You’re in luck! This is a classic egg salad recipe, just like Grandma used to make! Sit down with it for a quick lunch … or chow down for dinner at any time as the weather gets warmer.
I know what you may be thinking … “This is such a classic! I have my own recipe passed down through the generations. Doesn’t everyone?!” To that, I answer, tradition is wonderful, but just give this one a try! It’s my own perfected egg salad recipe that you’ll simply adore. You may even use it to tweak the recipe that’s been in your family forever! It’s that amazing: creamy, eggy, and full of crisp onions and celery. So good!
And if you’ve never made egg salad before? Don’t despair!! This egg salad recipe is very, very easy. In fact, there are only a few steps: five steps to hardboil the eggs and three steps to put together the salad itself. The ingredients are the kind you can find at any store, and it lasts 3-5 days in the fridge (if you’re lucky enough to have leftovers!). If you’re someone who doesn’t have a traditional family egg salad recipe, well, here you go with your new family recipe!! 😉
Egg Salad Recipe
- large eggs
- mayonnaise
- yellow mustard
- green onion
- celery
- salt
- ground black pepper
- paprika
Note: Make sure your eggs are fresh for this recipe! Expired eggs will float to the top of the water when you try to cook them, but a fresh egg will sit neatly at the bottom of the pan on its side.
How To Make Egg Salad
Time needed: 30 minutes.
How To Make Egg Salad
- Add the eggs to a medium saucepan. Add cold water to a level where it is just covering the eggs.
- Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 15 minutes.
- Remove the eggs to a large bowl with ice water and let the eggs cool.
- Peel and chop the eggs and place them in a medium bowl.
- Add the remaining ingredients and mix well.
- Spread the egg mixture on your favorite bread or crackers, or serve on lettuce or in a wrap!
Egg Salad Recipe: FAQs
If any questions popped up while you were reading this post, here’s some additional info about this recipe that you’ll want to keep in mind!
Ooh, anything summery or springtime-y! Think fresh fruit, for instance. A fantastic fruit salad plus egg salad? Heavenly!!
You know what I always say…the recipes I post are tried and true and perfect to me! But that doesn’t mean they’re perfect for everyone. So, if you need some suggestions to experiment with, here you go!
Avocado, Chives, Fresh or dried dill, Pickle relish or pickle juice, Carrots, Olives, Tomatoes, Bacon, Shrimp, Chicken, Ham, A little spot of apple cider vinegar (if you want the salad to have a bit of a tang!)
You can also switch out the yellow mustard for Dijon, or a grainy variety.
Also, if you’re not a fan of mayonnaise, Greek yogurt will do the trick.
3-5 days in the fridge! As soon as it gets watery, you’ll want to toss this egg salad. Also, remember you can only keep it out for about 2 hours at room temperature before it becomes gross and full of bacteria. Store it responsibly!
How did you like this egg salad for sandwiches?
Now that you’ve got this fabulous recipe go forth and create some yummy goodness! Comment down below with your thoughts on this recipe. Did you enjoy this recipe? Did you have any issues throwing it together? Does it leave something to be desired? Let me know, ‘cause I’d be happy to hear from y’all!!
Other recipes you may enjoy
- Classic Deviled Eggs
- Iowa Ham Salad
- Low Carb Baked Omelet
- Tuna Salad Sandwiches
- Brunch Pizza
- Bacon & Egg Breakfast Burritos
Old-Fashioned Egg Salad
I'll show you how to make egg salad. This egg salad recipe is great for sandwiches, salads, and more! Easy, family-friendly, and low-carb!
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons finely chopped green onion
- 2 tablespoons celery finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
Instructions
To hardboil the eggs:
- Add the eggs to a medium saucepan and add cold water to where it is just covering the eggs.
- Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 15 minutes.
- Remove the eggs to a large bowl with ice water and let the eggs cool.
For the egg salad:
- Peel and chop the eggs and place them in a medium bowl.
- Add the remaining ingredients and mix well.
- Spread on your favorite bread or crackers, or serve on lettuce.
Notes
Make sure your eggs are fresh for this recipe! Expired eggs will float to the top of the water when you try to cook them, but a fresh egg will sit neatly at the bottom of the pan on its side.
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Nutrition Information:
Yield: 6 servings Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 256mgSodium: 417mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 9g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Hi Jamie – I haven’t thought about egg salad in years – thanks for the reminder and the recipe.
Sheila
Thanks for stopping by, Sheila! Enjoy!
I add a dash of curry powder too … if I really want a zippy egg salad, I also add horseradish to taste.
This is really good egg salad. I substituted course ground Dijon for the regular mustard. Yum. Tastes just like what Grammy used to make for us in the 70’s.