The Best Egg Salad Recipe for those favorite soft bite scoops and sandwich classic. I love how easy making egg salad is, especially for quickly packed to-go meals or WFH meal options. Make your hard boiled eggs ahead for a quick handy snack or delicious egg salad sandwich made with the freshest herbs you love.
Ingredients
Ingredient quick list: hardboiled eggs, mayonnaise, mustard, dill relish, fresh herbs: dill, green onion, or chives, salt + pepper.
Ingredient notes
Eggs– eggs are an economical food we love over here! Whether you purchase your eggs from a farm, local farmers market, or at your local grocery store, fresh eggs are a nutritious meal and able to consume as a soft food type even as hard boiled eggs with our step-by-step prep.
Mayonnaise– we use mayonnaise to make this recipe but also want to share substitutes we use in place of mayonnaise.
Alternatives for mayonnaise we approve when making this salad: tahini, vegan mayo, ripe mashed avocado (can use frozen avocado too).
Relish we use is dill, because it’s what we use most often with other foods. If you stock sweet relish because that’s your preference, feel free to use it. It’ll work well with this recipe, just keep the liquid from sweet relish to a minimum to avoid making the salad overly sweet.
Yellow mustard: I use yellow mustard the most when making this recipe but also use spicy mustard when I’m eating it on toasted bread. It just works, so if spicy is what you have on hand, go ahead and use it!
Herbs [finely chopped, superior difference]: fresh dill, chives, green onions, and occasionally small celery when seeking a crunchy add-in vegetable. Rotate the herb based on what you have in stock and use it up in your salads.
Ways to spice it up
For foods with fresh herbs incorporate fresh peppers like jalapeno or serrano, finely cut to keep the salad fluff and soft textured.
If using pantry stable ground peppers try:
- smoked paprika
- dash of cayenne pepper
- curry powder
- chili powder
- ground black
- white pepper
Step-By-Step Instructions
A printer-friendly recipe card with full instructions is available at the bottom of this post. Please rate and share our recipe!
foods to Eat it with
Wondering what to serve or ideas for egg salad?
- Egg salad sandwich (our style, diagonally sliced for nostalgia sake)
- Egg salad and crackers or tostadas
- Stuffed halved ripe tomato or avocado
Pro tips / Receta Notes
Recipe yield: About 1.2 cup, 3 sandwiches / wraps / snack meals
Storage: Place egg salad in airtight container or cover with cling wrap in bowl it was mixed in and store in the refrigerator.
Egg substitution: firm or extra firm tofu diced small + vegan mayonnaise.
I used sweet relish and now it’s too sweet, help! Add a little bit of mustard.
Veggie crunch: Want a crunch from your salad instead of soft and fluffy? Add in 1/3 cup small diced fresh celery.
Pro Tip: Enhance the savoriness of your salad, add capers or chopped olives (we recommend on the side) for extra savory egg salad in each bite.
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Best Egg Salad Recipe (with herbs)
DESCRIPTION
Equipment
- 1 Fork
- 1 Small mixing bowl
- 1 Knife to chop eggs
- Chopping board
Ingredients
- 4 whole hard boiled eggs
- 1 tablespoon herbs finely sliced green onion, chives, or dill
- 2 tablespoons mayonnaise add 1/2 tsp at a time thereafter if you love more mayo.
- 1 tablespoons yellow mustard
- 1/4 dash salt and pepper or to taste
Instructions
For the Eggs
- For stovetop, boil the eggs for 9 to 11 minutes in water on medium high heat. Once cooked, carefully transfer eggs into bowl and cover with tap cold water to cool (about 10 minutes).
Making the Egg Salad
- Cut cooled eggs and separate whites from the yolks. Place yolks in a bowl and dice the whites on the cutting board.
- Use the back of the fork to finely break up yolks. Add mayo and mix well for just about 2 minutes until smooth
- Fold in diced egg to mixture. Add mustard, relish, herbs and sprinkle with salt + pepper to taste.
Notes
Nutrition
Equipment
- Knife
- Chopping board
- Fork
- Small mixing bowl
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