Easy Egg Salad Recipe (2024)

by Nicole 66 Comments

Easy Egg Salad Recipe (1)

It’s that time of year when many families with children find that their baskets and refrigerators runneth over with hard-boiled eggs. What to do with them all?! My favorite solution to the problem has always been deviled eggs, but today I am going to share with you my second favorite: Egg Salad Sandwiches.

Easy Egg Salad Recipe (2)

I love egg salad and as far as I’m concerned, the simpler the recipe, the better. Some things in life are not meant to be fooled around with and I believe that egg salad is one of those things. So, you will find nothing fancy in my egg salad and I’m pretty sure you’ll like it that way too. I learned to make it this way from my mother-in-law Sharon, who makes the most amazing egg salad but curiously, won’t eat it herself.

This recipe uses mustard powder rather than prepared mustard, and if you use enough, the salad will have a little bite. Feel free to add more mustard powder than the recipe says if you, like me, enjoy just a bit of that hot mustard burn. If not, just follow the recipe instructions, and you’ll have a nice, mild, creamy, eggy experience. Also, try using a pastry blender to chop your eggs – you won’t believe you actually used to chop them all by hand!

Update: To learn how to make perfect hard-boiled eggs, head over to Kalyn’s Kitchen for instructions and more hard-boiled egg recipes!

Easy Egg Salad Recipe (3)

Easy Egg Salad

4 hard-boiled eggs, peeled
1/4 – 1/2 C. mayonnaise
1 – 2 t. Coleman’s mustard powder
salt and freshly ground pepper, to taste

1. Place whole eggs in a bowl and, using a pastry blender, mash eggs until they are finely chopped.
2. Add 1/4 C. mayo and 1 t. mustard powder then stir to blend. Taste and then adjust amounts of mayo and mustard powder to suit your own taste.
3. Season well with salt and pepper.
4. Serve on your choice of bread.

Yield: enough for two sandwiches

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Comments

  1. Peter says

    Nothing wrong with a little "salty language" and I think this food topic is good. A reinvention of egg salad is needed. I'll ponder the *&^$* possibilities!

    Reply

  2. jann says

    This recipe look delicious. I love egg salad but never try the one with mustard powder. Will try yours soon. The recipe I always follow is about the same with yours, but instead of using mustard powder, I used freshly ground pepper black pepper. Anyway thanks for sharingJann

    Reply

  3. Daniel says

    I totally agree that this basic egg-salad recipe, is nearly perfect. I like a dash of cayenne in mine, otherwise, the recipe we're discussing has the taste of 'tradition'. However, I worked for a cool lady years ago, who made her own recipe, a real twist on egg-salad, with cream cheese in lieu of mayo, and used a flour sifter to get her hard boiled eggs soft, fine and dry, a powdery consistency, then folding the sifted egg into the soften cream cheese. Nothing else, other than salt and fine white pepper to taste, served on crust-less white bread, cut into triangles, squares & round finger style sandwiches, and served at room temperature. It was excellent and fun to eat, with a texture between a egg-cheesecake and pate’.

    Reply

  4. magdiego says

    My mom always used a pastry blender - I had no idea people ever chopped their eggs by hand!But now I use an egg slicer - slice first one way, then turn the egg and slice again. It makes tiny little matchstick-shaped egg pieces. It seems to make a lighter, less mashed egg salad.

    Reply

  5. cohnsey says

    YUM! Love me some egg salad!! Thanks for the tips!

    Reply

  6. Allen says

    I love egg salad on 15 grain, but I will try using that pastry cutter, very good idea!!

    Reply

  7. Allen says

    Thanks!!!

    Reply

  8. Bladacimi says

    hey :-) its very interesting article. Nice post. realy gj thank you ;)

    Reply

  9. Fran McDonald says

    Chopped olives are the greatest with Egg Salad Sandwiches! I hold the mustard so the olive taste is not hidden.I have used Miracle Whip or Mayonaise. Both are good. Just don't leave out the chopped olives!

    Reply

  10. Elaine W Krause says

    So much energy and feedback over such a simple recipe! THAT's the mark of a great blog.As for Miracle Whip in egg salad -- sacrilege!!Two more suggestions, if you don't have one of those little pastry hoosies. 1) is to use the larger-holed side of a box grater; or 2) one of those egg slicer devices. If you lift the sliced egg out of the slicer, turn it 90 degrees and set it down again, the slicer can provide you reasonably well-sliced eggs. I use method 2 for tuna or other meat salads; use the grater for egg salad.

    Reply

  11. Fran McDonald says

    Addiing finely shaved slithers of celery and a dash of ground minced garlic is good too. Not too much though; just a hint.The Miracle Whip does add a certain -- Zing -- ! My kids hate Mayo and love Miracle Whip!A hand held potato masher that has a plate with holes in it works great to mash boiled eggs also.

    Reply

  12. David says

    I love your site but I have to say I really don't recommend 2 full tsp of dry mustard. I love dry mustard but It's just a bit to tangy with 2 full tsp. We used six eggs and 2 tsp. of dry mustard and there was a pretty strong kick to it. A little more than was pleasant to ours pallets. I happen to use high quality fresh ground dry mustard which probably upped the anti a little but still 1 tsp. is probably plenty for most.

    Reply

  13. constipation remedies says

    Hello, I was searching via the web site looking for some information and arrived by your weblog. I am amazed by the data that you've got on this site. It exhibits how effectively you comprehend this subject. Saved this web page, should come back again for long term. You, my good friend, ROCK!!!

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  14. Edward says

    I use Greek yogurt instead of mayo and always use garlic in what I make

    Reply

  15. Dianna says

    WOW! Who'd a thunk you could teach an old (75) cook new tricks? While looking for a new recipe for egg salad, I found a great one AND a new use for the pastry blender that was very lonely from non-use. Thank you for both!

    Reply

  16. Tom A. says

    UNBELIEVABLE!!!! I surf the web for food and recipes 2 or 3 hours a week. I have never seen anything that generated this much blog traffic for such a simple recipe.If there is such a category in Guiness' Book of World Records I think you broke.Oh.....and I will be trying the egg salad recipe. Simple but decent.

    Reply

  17. Brenda says

    I make my like yours but Instead of salt I add a tsp of soy sauce & a couple dashes of hot sauce.. My kids like a little bit of spicy foods.

    Reply

  18. Robert Keesee says

    I just read and enjoyed your Easy Egg Salad Recipe. But I need to suggest that you need to have an icon for an easy way to PRINT your recipes. The "Print" that is available in your More Options wants to print all the pages of this whole webpage which is NOT helpful.

    Reply

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Easy Egg Salad Recipe (2024)

FAQs

What are the ingredients for egg salad sandwiches? ›

How do you make an egg salad sandwich? Just chop up some hard boiled eggs, add a little chopped celery for crunch, some green onions or chives for the green factor, a dash of salt and pepper for seasoning, and a spoonful of mayonnaise to bind everything together. Easy!

How do I keep my egg salad from getting runny? ›

The egg salad itself can get watery after it sits for a while, though. To counter this tendency, make sure the eggs aren't overcooked, chill them well before chopping, and add a tablespoon of very fine bread crumbs to the salad. Your choice of bread can make or break an egg salad sandwich.

Why is my egg salad bland? ›

The simple reason may be that it's not seasoned enough. Add a little more salt and pepper to taste. Always use a good quality whole egg mayonnaise, as it can make or break your egg salad. If you've properly seasoned your egg salad and it still seems bland, add an acid.

How long can egg salad last in the fridge? ›

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.

How do you thicken egg salad? ›

You can also put the egg salad back into the refrigerator as the cold can help firm up the mayonnaise and stir before serving. Another tip to help prevent runny egg salad, wait to add the celery or tomato until just before serving, because both of these veggies contain a lot of water.

How long do you boil eggs? ›

Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks. Transfer into a large bowl or sink of cold water.

Are you supposed to eat egg salad cold? ›

📋 Storage & Food Safety Notes

Egg salad should be served cold, and should not sit out at room temperature for longer than 2 hours. If you're serving it somewhere where it needs to be out of the fridge, make sure you are at least serving it over an ice bath or bowl of ice to keep it cool.

Is egg salad better the next day? ›

Yes, egg salad can taste better the next day as the flavors have had time to meld together. However, it's best to eat it within 3 to 4 days as the ingredients are fresh. This healthy, mayo-free egg salad is more than just a simple dish; it's a versatile, protein-packed meal that can be tailored to your tastes.

What helps I put too much salt in my egg salad? ›

Add an acid.

You can add lemon juice, lime juice, or apple cider vinegar to salty food to help neutralize the saltiness. A tomato product, such as tomato sauce or tomato paste, will also work since tomatoes are acidic.

What's the difference between egg salad and deviled eggs? ›

What's the Difference Between Egg Salad and Deviled Eggs Salad? Classic egg salad recipes include celery, and onion and sometimes bacon. I took all the ingredients of my mom's deviled eggs recipe and turned them into a deviled egg salad recipe which does not include celery, onion, or bacon.

How to cut eggs for egg salad? ›

Using a whisk is much easier and stress-free. If you chop your hard-boiled eggs with a metal whisk, you'll find that the thin steel wire cuts through the egg whites perfectly while also mixing them with the yolks.

Why do I get an upset stomach after eating egg salad? ›

People with an egg intolerance experience a negative reaction after eating eggs. This can result in various symptoms, such as bloating, cramps, nausea, and diarrhea. Although an egg intolerance is not typically dangerous, it can be uncomfortable and bothersome.

What are egg sandwiches made of? ›

An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omelette, sliced boiled eggs and egg salad (a mix of chopped cooked egg and mustard and mayonnaise) are popular options. In the last case, it may be called an egg salad sandwich.

What material are needed to produce the egg sandwich? ›

About Egg Sandwich

For this recipe you will need some boiled eggs, your favorite sandwich spread and some fresh salad veggies and herbs. Mayonnaise, hot sauce, mustard, cheese spread, chutney or even pesto will work great as a sandwich spread.

How to make an egg round for and egg sandwich? ›

The secret is to cook the eggs in a round egg ring. Set the ring on a hot pan, crack in an egg and let it cook. The finished egg is the perfect size and shape to fit on an English muffin.

How long does egg salad last in the fridge? ›

Serve the egg salad immediately or refrigerate it until ready to use. Egg salad will keep for up to 4 days in the fridge.

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