This creamy, delicious Egg Salad comes together in about 20 minutes and is all mixed up in one bowl for a quick and easy lunch or dinner that your family will love!
The Ingredients You’ll Need
You’ll need some simple, tasty ingredients to whip up this quick and easy egg salad. Here’s what I like to use:
- 6 large eggs: The stars of the show! They provide protein and that wonderful creaminess.
- 1/4 cup mayonnaise: Adds delightful creaminess. You can use Greek yogurt for a lighter twist if you’re feeling adventurous!
- 2 to 3 teaspoons Dijon mustard: For a touch of tang. Adjust the amount based on how zesty you like your salad!
- 1 teaspoon fresh lemon juice: Just a little to brighten up all those flavors.
- 1/4 teaspoon sea salt: A couple pinches here!
- Freshly ground black pepper: This adds warmth, don’t skip it!
- 1/4 cup finely diced red onion: For texture and a little crunch. You could easily swap it for green onions or skip it if your family isn’t onion fans.
- 1 tablespoon chopped fresh chives: These lend a subtle onion-y flavor, so good!
- 1 tablespoon chopped fresh dill: Totally optional, but it really boosts that fresh flavor.
- 1 teaspoon capers (optional): If you want a briny kick that takes the egg salad up a notch.
The best part is this recipe is super flexible! If you’re out of Dijon mustard, feel free to use yellow mustard or even some spicy brown mustard. Don’t want to use mayo? Greek yogurt works like a charm, and it’s a bit healthier too.
Let’s Get Cooking!
Here’s how to make this scrumptious egg salad:
Hard boil the eggs: Start by placing your six large eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid, turn off the heat, and let the pot sit for about 10-12 minutes. After that, transfer the eggs to an ice bath to cool for about 5 minutes. Peeling them is so much easier when they’re cold!
Chop the eggs: Once cooled, peel those eggs and chop them into bite-sized pieces. You want that perfect texture, chunky but still smooth.
Mix the dressing: Grab a medium bowl and whisk together the mayonnaise, Dijon mustard, lemon juice, sea salt, and a few cracks of black pepper. Take a moment to enjoy that creamy, tangy smell!
Combine it all: Stir in the diced red onion first, letting it get nice and cozy with the dressing. Then, gently fold in the eggs, chives, and (if you’re using them) dill and capers.
Chill it out: Cover the bowl with plastic wrap and chill it in the refrigerator for at least 20 minutes. This helps the flavors meld together beautifully! Trust me, it’s worth the wait.
Taste and serve: Give it all a good stir before serving and taste for seasoning. Add a couple more pinches of salt and pepper if needed. And there it is, ready to be devoured!
If you loved this egg salad, be sure to check out my Bacon egg and cheese or my Sheet pan eggs! You’ll definitely find something perfect for the next family meal.
What Makes This Recipe Special
Quick & Easy
This egg salad comes together in less than 30 minutes, making it the perfect dish for those busy weeknights or a last-minute lunch. Just hard boil, chop, mix, and chill!
One Bowl Wonder
With everything mixed in just one bowl, cleanup is a breeze! You’ll appreciate that extra time you save when you’re trying to juggle dinner prep and a thousand other things.
Budget-Friendly
Using affordable, everyday ingredients makes this recipe easy on the wallet. Eggs are a staple in many households, and you might even have the rest of the ingredients hanging around!
Crowd-Pleaser
Whether it’s a picnic, a potluck, or just a casual lunch at home, I promise the whole family will love it. Kids, adults, everyone will be asking for seconds.
Customizable
Feel free to play around with different add-ins like celery, pickles, or even some diced apples for a sweet touch! You really can’t go wrong.
How to Serve This Egg Salad
This egg salad is incredibly versatile. Here are some of my favorite ways to enjoy it:
- On a Sandwich: Slather it between two slices of your favorite bread or in a wrap for a quick and satisfying lunch.
- On a Bed of Greens: Serve it on a fresh bed of lettuce for a lighter, salad-style option. Pair it with some sliced tomatoes or cucumbers for color.
- With Crackers: Perfect for a snack! Scoop it up with your favorite crackers or pita chips.
- Stuffed into Avocado: For a healthy twist, holler out an avocado and fill it with the egg salad. So creamy and delicious!
Storage and Reheating
- How long it lasts: This egg salad keeps well in the refrigerator for up to 3-4 days. If it starts to look or smell off, be sure to toss it!
- Best method to reheat: Since egg salad is best served cold, you won’t need to reheat it, but you can set it out to get slightly closer to room temperature before serving, just to revive that flavor.
- Freezer friendly?: Nope! Egg salad doesn’t freeze well due to the mayonnaise, which can change texture and become watery once thawed. Best to enjoy it fresh!
So there you have it, my favorite egg salad recipe! I hope you give it a try soon because this egg salad brings joy and flavor, and it’s honestly one of the quickest, easiest meals to whip up. Let me know how yours turns out, and happy cooking! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Egg Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy and delicious egg salad comes together in about 20 minutes and is perfect for a quick lunch or dinner that the whole family will love!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 1/4 cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill (optional)
- 1 teaspoon capers (optional)
Instructions
- Hard boil the eggs by placing them in a pot and covering with cold water. Bring water to a boil, cover, turn off the heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes.
- Peel the cooled eggs and chop them into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper.
- Stir in diced red onion and then fold in the chopped eggs, chives, dill, and capers (if using).
- Cover and chill in the refrigerator for at least 20 minutes before serving.
- Stir the salad, taste for seasoning, and adjust with more salt and pepper if needed before serving.
Notes
Serve on a sandwich, on a bed of greens, with crackers, or stuffed into avocado. This egg salad keeps well in the refrigerator for 3-4 days but does not freeze well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg