What You’ll Love About This Recipe
This homemade egg salad is creamy, flavorful, and super easy to whip up—perfect for sandwiches, wraps, or even a quick snack. You’ll love how simple it is to make with just a few basic ingredients.
- Creamy & Delicious: The perfect blend of mayo, mustard, and spices creates a rich, satisfying taste.
- Quick & Easy: Ready in under 15 minutes, making it ideal for busy days or last-minute lunches.
- Versatile: Enjoy it on toast, in a lettuce wrap, or straight from the bowl—it’s delicious every way!
Recipe
Egg salad is a classic dish that’s perfect for sandwiches, spreads, or even enjoyed on its own. This simple recipe requires minimal ingredients and effort, making it a quick and delicious option for any meal.
Ingredients:
- 6 large hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped celery (optional)
- 2 tablespoons finely chopped red onion (optional)
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions:
- In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, and lemon juice.
- Mix until the ingredients are well combined and the desired consistency is reached.
- Add celery and red onion if using, and gently stir to incorporate.
- Season with salt and black pepper to taste.
- Transfer the egg salad to a serving dish and sprinkle with paprika for garnish if desired.
Notes:
- For a creamier texture, mash the eggs slightly before mixing.
- Adjust the mayonnaise and mustard quantities to suit your taste preference.
Equipment:
- Mixing bowl
- Fork or spoon for mixing
- Knife for chopping
Time:
Prep Time: 10 minutes
Cooking Time: 0 minutes
Cuisine:
American
Serving:
Serves 3–4
Nutrition
1 serving of homemade egg salad provides essential nutrients for a balanced diet.
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Fat | 18 g |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Cholesterol | 370 mg |
| Sodium | 320 mg |
What To Serve With It
I love pairing my homemade egg salad with different bread options, like crusty sourdough or soft croissants, to make the perfect sandwich. If I’m not in the mood for bread, I’ll serve it with crisp side dishes, such as fresh greens or crunchy pickles, for a lighter meal. You can’t go wrong with either choice—it’s all about what you’re craving!
Bread Options
When you’re ready to serve that creamy homemade egg salad, you’ll want the perfect bread to go with it—something that holds up without stealing the show. I love a sturdy sourdough for its tangy bite, or whole wheat for a nutty, wholesome touch. For a lighter option, try croissants or brioche buns—their buttery richness pairs beautifully. If you’re keeping it classic, soft white bread works, but toast it lightly so it doesn’t get soggy. And don’t overlook rye—its earthy flavor balances the salad’s creaminess. Whatever you pick, make sure it complements, not overwhelms, your star ingredient.
Side Dishes
To make your egg salad meal even more satisfying, I love pairing it with fresh, crunchy sides that balance its creaminess without competing for attention. Crisp cucumber slices, carrot sticks, or a simple green salad with a tangy vinaigrette always hit the spot. I also enjoy adding a handful of cherry tomatoes or radishes for a burst of color and flavor. Sometimes, I’ll serve it with a handful of kettle-cooked chips for that extra crunch. If I’m feeling fancy, I’ll whip up a chilled pasta salad or roasted asparagus. These sides keep the meal light yet fulfilling, making every bite enjoyable.
