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How to Make Egg Salad

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5 from 7 votes

Making the most amazing egg salad every time is easy! Start with the perfect mashed hard-boiled eggs, and mix in classic mayo and mustard, plus a few secret ingredients.

Sure, egg salad with just mayo and mustard is good, but this egg salad is awesome. It is balanced, with the right amount of tang and creaminess. It’s not heavy at all, with freshness from a squeeze of lemon juice, and texture from a finely minced shallot. Dijon mustard and fresh lemon juice add tanginess and freshness.

You know what else is egg-ellent? These Scrambled Eggs (Fluffy Every Time!)!

Why You’ll Love This Egg Salad Recipe

  • Flavor, flavor, flavor. Dijon mustard, a little bit of fresh garlic, chive, and a squeeze of fresh lemon juice add delicious flavor.
  • NOT just a pile of mush. It’s not overly creamy, with just the right amount of mayo. A finely minced shallot adds texture too!
  • Fresh, bright and light. This egg salad is not too heavy.
  • Easy to make. All you need is 35 minutes for a bowl full of YUM. Need it faster? Buy pre hard-boiled eggs in the grocery store to save time!

How to Make Egg Salad

Full instructions in the recipe card; this is just an outline!

  1. Boil eggs.

    Bring a large pot of water to a gentle boil. Use a big spoon to quickly lower eggs into the water. Immediately set timer for 12 minutes. Keep water at a gentle boil.

  2. Ice bath.

    Prepare a bowl of ice water. Once the timer goes off, quickly drop the eggs into the ice bath to stop the cooking process.

  3. Crack.

    Let eggs chill for at least 10 minutes. Crack shells.

  4. Mash.

    Use the back of a fork to mash eggs to desired chunkiness.

  5. Stir.

    Add in mayo, Dijon, lemon juice, shallot, garlic, coriander, chives, and salt and pepper. Stir. Serve!
    Add in all the flavors to the mashed eggs, stir and serve.

Egg Salad Ingredients

  • Large eggs – we are making egg salad, aren’t we? HA! In a pinch, by pre hard-boiled eggs in the grocery store.
  • Dijon mustard – Dijon mustard is more flavorful, sharp and complex than yellow mustard. Feel free to use yellow mustard if preferred!
  • Mayonnaise – mayonnaise adds just enough creaminess.
  • Lemon juice – lemon juice adds freshness and brightness.
  • Shallot – shallot adds a bit of sharpness and texture.
  • Garlic – garlic…because garlic.
  • Coriander – a dash of coriander adds awesome lemony undertones. You can skip the coriander if preferred.
  • Chives – fresh chives add a pop of green and freshness.
Egg salad recipe ingredients

Egg Salad Recipe Serving Suggestions

There’s so many ways to enjoy egg salad. Here are a few of my favorites!

Frequently Asked Questions (FAQs)

What else can you add to egg salad?

Want to change things up? Add in a dash of curry powder, raisins, capers, olives, minced celery, bacon bits, pesto, relish, pickled red onions, other fresh herbs, hot sauce, or everything bagel seasoning!

How long do you boil eggs for egg salad?

Boil eggs for exactly 12 minutes at a gentle boil, immediately submerging the boiled eggs in ice water to stop the cooking process.

Should egg salad be eaten cold?

Serve egg salad room temperature (up to 90 minutes at room temp) or chilled.

How long does egg salad last?

Egg salad is best enjoyed in 1-2 days. After this, egg salad might get a bit looser and lose its creaminess.

Can you freeze egg salad?

I do not recommend freezing egg salad.

Can I double this recipe?

Yes! Feel free to double (or halve) this recipe.

Other Egg Recipes You’ll Love!

How to Make Egg Salad

Making the most amazing egg salad every time is easy! Start with the perfect mashed hard-boiled eggs, and mix in classic mayo and mustard, plus a few secret ingredients.
5 from 7 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer, Breakfast, Lunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: spring, summer
Servings: 4 servings
Calories: 185kcal
Author: Tastefully Grace

Ingredients

  • 8 large eggs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 medium shallot minced
  • 1 large garlic clove minced
  • ¼ teaspoon coriander
  • Small handful fresh chives snipped
  • Salt and pepper to taste

Instructions

  • Bring a large pot of water to a gentle boil. Use a big spoon to quickly lower eggs into the water (so they don’t crack on the bottom of the pot). Immediately set timer for 12 minutes. Keep water at a gentle (not roaring) boil.
  • While eggs are boiling, prepare a bowl of ice water. Once the timer goes off, use a slotted spoon to quickly drop the eggs into the ice bath to stop the cooking process (preventing the yolks from turning green).
  • Let eggs chill for at least 10 minutes. Crack shells, rinsing eggs under cold water to ensure there’s no stray shells left behind.
  • Use the back of a fork to mash eggs to desired chunkiness.
  • Add in mayo, Dijon, lemon juice, shallot, garlic, coriander, a small handful of chives, and salt and pepper. Stir. Serve!

Video

Notes

  • If your water is boiling too hard, the eggs will crack against the bottom of the pot. A gentle boil/hard simmer is perfect. You should hear a light tapping as the eggs dance on the bottom of the pot.
  • In a pinch, by pre hard-boiled eggs in the grocery store.
  • Feel free to halve or double the recipe!
  • If you like your eggs a little less done, boil your eggs for 11 minutes.
  • More of a yellow mustard person? Feel free to use it instead of Dijon mustard.
  • This egg salad has a balanced mayo-mustard flavor that’s bright and tangy. If you prefer less tang, use 1 tablespoon mustard and 3 tablespoons mayo!
  • Coriander adds mild citrusy, lemony undertones.
  • This recipe serves 4 people (2 eggs each), or 2 very hungry people.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 3g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 330mg | Sodium: 253mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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2 Comments

  1. Tonya
    April 4, 2023 / 10:37 pm

    5 stars
    This is genius Grace. I never thought to add garlic or shallot to my egg salad…it took it to a whole different level. Thank you for this!

    • April 5, 2023 / 8:01 am

      It makes all the difference, doesn’t it? Thanks Tonya!!

      Grace

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