How to Make THE Egg Salad

How to Make Egg Salad easy! Lets get right into how to make this classic for the best sandwiish. Learn to make it our way for lunching on a delicious soft food salad, or for easy make-ahead meal planning.

Already know the basics and need a recipe? Enjoy our Best Egg Salad Recipe. It’s made with dill or sweet relish and herbs.

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Ingredients

Ingredient quick list: hard boiled eggs, mayonnaise, salt, pepper (optional).

• hard boiled eggs
• mayonnaise
• salt
• pepper

Got Seasonal tomatoes? Slice them and Eat fresh tomatoes with your egg salad, it’s the best! 🙂

The way to chop eggs: as you can see, we chop them up really well for a perfect fluffed texture in every bite. However, if you like large egg pieces, adjust cutting to liking.

Ingredient Notes

• Mayonnaise is preferential. Use the mayonnaise or mayo substitution you like.
  • Japanese Kewpie Mayonnaise is also a favorite when it’s in stock for egg tea sandwiches. So grab yourself a bottle the next time you’re in Japan, it’s totally worth the checked bag. 🙂

• Eggs can be purchased at your local farmers market or grocer.
  • Local farmers market offered eggs have such a beautiful yellow yolk, I always go for those first when I make it out for a visit. You’ll love them too, so be sure to treat yourself to some local eggs if you can.

Note about Substitutions: Mayonnaise is classic for this salad but vegan mayo, creamed avocado, and tahini can also be used as the alternative choice to a traditional version.

Pro Tip! Place the cooked hardboiled eggs in cold water. This cool down rest helps loosen the shell for easy peeling and lessens food waste, it works! We’ve also listed this in the recipe card instructions.

Ways To Spice Up Egg Salad

The following dried spices are an easy option to season salad. Here we name drop a few pantry goods we grab the most often and sprinkle on.

• Smoked paprika
• Cayenne pepper
• Chili powder
• Black Pepper
• White Pepper

Step-By-Step Instructions

How to make the Egg Salad

A printer-friendly recipe card with instructions on how to make egg salad is located at the bottom of this post.

Foods To Eat It With

Wondering what to serve with egg salad?

Eat a scoop over mixed greens, stuff a ripe and juicy red roma tomato, slathered on toasty sourdough toast. We love snacking on cucumber rounds or romaine as a low carb alternative to bread and keep our yellow or green chili peppers readily on the side.

How about the classic throwback Egg Sandwich?

Use classic white bread, un-toasted for a classic version, and place two to three tablespoons of fluffy egg salad onto 1 slice of bread, cover with second slice of bread and gently press while slicing with a knife diagonally.

Some of our favorite ways to enjoy it are spread on a slice of sourdough, bolillo, on that seldom bagel purchase. It’s also delicious as an open face sandwich with some greens, thinly sliced roma tomato, and fresh spicy pepper slices. Super easy lunch idea!

Pro Tip: Flip a little leftovers into a tuna salad by day 3!

Pro Tips / Receta Notes

• Yield: about 1 cup. Enough for 3 salads, sandwiches or wraps.

• Storage: Remaining egg salad should be stored in a food safe container with airtight lid for freshness. Eat within 3-4 days for best flavor. Leaving leftovers uncovered will create a dry top layer.

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Equipment

• Bowl
• Knife
• Cutting board
• Fork