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It’s always a good idea to have a tried-and-true egg salad recipe up your sleeve: it’s easy to make, and is a classic BBQ side and quick lunch you can rely on. My standard recipe centers around just 6 core ingredients; use it as a base for creative mix-ins and variations, or enjoy as is for a truly classic recipe. Whether you’re craving egg salad sandwiches for a warm-weather picnic or are looking for a staple summer side, make this best egg salad recipe your new go-to. Here’s everything you need to know:
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After you’ve prepared and peeled all of your hard-boiled eggs, coarsely chop them and add to a medium-sized bowl. Then, it’s as easy as adding all of your ingredients and mix-ins into the bowl:the celery, mayo, chives, lemon juice, and mustard. Mix until everything is well combined, then season to taste with salt and pepper.
Once your salad is to your liking, transfer it to your intended serving bowl, then garnish with paprika (and more chives if you desire). Serve with crackers, chips, or add to a sandwich, and get to serving!
The full list of ingredients and instructions can be found in the recipe below.
The possibilities are endless when it comes to mix-ins for egg salad. Craving some extra tang? Throw in some chopped pickles or capers. Play with the herbs by adding in some dill, parsley, or tarragon (really, any soft herb that you love is worth trying). If your egg salad is lacking some spice, black pepper or hot sauce will be your new best friends. You could even add a pinch of curry powder if you want! Alternatively, check out our Cobb egg salad if you’re looking to bulk up our classic recipe with avocado, bacon, cherry tomatoes, and blue cheese. Whether you go classic or get creative, the most important thing is to make your egg salad how YOU like it.
You can never go wrong with a classic egg salad sandwich. Throw a scoop between any type of bread you like, but we love something a little bit crusty like sourdough bread for a great combo of textures. Looking for a low-carb option? Scoop it onto a salad or stuff it into a halved avocado.
As far as sides go, skip the regular old potato chips and try these sweet potato chips instead for a sweet mix up to the classic sandwich side. Or, pair with our watermelon strawberry Caprese salad or Mediterranean chickpea salad to make this a perfect picnic lunch.
When kept in an airtight container in the refrigerator, this egg salad can last for up to 3 days.
hard-boiled eggs, peeled
stalk celery, finely chopped (about 1/3 c.)
mayonnaise
finely sliced chives
fresh lemon juice
whole-grain mustard
Kosher salt
Freshly ground black pepper
Paprika and crackers, for serving
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