Egg salad is a classic lunch recipe. This popular sandwich has been made for generations in America, and it can be made with widely available ingredients, including bread and a half-dozen eggs. Learn how to make egg salad.
At a Glance: Homemade Egg Salad
Place 6 eggs in a medium pot and fill completely with cold water. See pictures and details.
Turn the burner to medium high and wait for water to boil very gently. See pictures and details.
Turn the burner off and let eggs rest in warm water for 7 minutes. See pictures and details.
Carefully submerge all eggs in an ice bath for 3-5 minutes. See picturesand details.
Peel the eggs carefully, wash them off, and place in a medium bowl. See pictures and details.
Add mayonnaise (or Greek yogurt) and mash roughly with a large fork. See pictures and details.
Finish by adding salt, pepper, relish, celery, and onion. See pictures and details.
Mustard, 5 drops per egg
1/2 salad onion
Dash of pepper
Lemon juice, freshly squeezed
Lettuce or bread for serving
Boiling the eggs
Place 6 eggs in a saucepan or other pot.
Cover the eggs with cool water. Make sure there is between 1/2 and 1 inch (1.3 to 2.5cm) of water above the eggs.
Add a dash of salt to the water.
Place the lid on the pan. Bring the pan to a very gentle boil on medium to medium high heat, depending upon how quickly your burner heats up.
Turn the burner off. Let the eggs sit for 7 minutes with the lid on.
Make a bowl of ice water that is big enough to fit all the eggs.
Pour out the hot water. Place the hot eggs in the ice bath for 3 to 5 minutes.
Mixing the salad
Crack each of the hard-boiled eggs. Peel them carefully to avoid egg shells in your salad.
Place them inside a medium-sized bowl.
Add 2 tablespoons (30ml) of mayonnaise.
You can add Greek yogurt instead if you are looking for a healthier option. You may also choose to do 1 tbsp. (15ml) of mayonnaise and 1 of yogurt.
Mash the eggs and mayonnaise with a fork. You can mash it up very small or leave the egg pieces larger for a different texture.
Add salad seasonings. Choose from a variety of common egg salad seasonings. Mix them in well with a large spoon.
Add pepper to taste. If you do not plan to put packaged condiments in the salad, you may want to add a dash of salt as well.
For a sweet taste, add 1 tsp. (5ml) of sweet relish. Increase the amount according to your preference.
Add 2 stalks of chopped celery for a crunchy texture.
Add 1 tsp. of dill or 1/2 tsp. (3g) of onion salt.
Add 1/2 cup (44g) of chopped onion or chopped chives. Other condiment choices include mustard and lemon juice.
Serving the egg salad
Decide whether you will serve the salad plain or as a sandwich. Wash and dry a bed of lettuce, if you want to serve the egg salad without bread. Spoon the egg salad on top of the lettuce. This egg salad recipe serves 4.
Toast 2 pieces of bread. Spread some butter on the toast, if desired. Lay down 2 pieces of lettuce on the top piece of bread. Spoon egg salad onto the bottom piece of bread. Cut the sandwich in half and serve.
Boil and peel the eggs.
Dice your eggs and put them in a bowl.
Add 5 drops of mustard for every egg.
Add a large spoonful of relish for every egg.
Add a medium sized spoonful of mayonnaise for every egg.
Dice up 1/12 of an onion.
Add it to the mix.
Stir the batch well with spoon.
Add a dash or two of pepper.
Squeeze some lemon juice (only 2 squeezes maximum).
Stir well again.
Chill for 30 minutes.
Serve with lettuce or bread.
Things You’ll Need
How to Make an Egg Salad Sandwich
How to Make Vegan Egg Salad
How to Make a Hen Egg Salad
How to Make Egg Salad With Avocado Instead of Mayo
Sources and Citations