Best 7 Basic Egg Salad Recipes
**Egg salad**, a classic and versatile dish, is a staple in many kitchens. It is often served as a sandwich filling, but it can also be used as a salad, dip, or filling for deviled eggs. With its creamy texture and tangy flavor, egg salad is a crowd-pleaser that is perfect for potlucks, picnics, or a quick lunch at home.
This article provides three different egg salad recipes to suit various tastes and preferences. The **Basic Egg Salad** recipe is a classic version that uses hard-boiled eggs, mayonnaise, celery, onion, and mustard. The **Avocado Egg Salad** recipe adds a creamy and healthy twist with the addition of avocado. The **Bacon and Chive Egg Salad** recipe incorporates smoky bacon and fresh chives for a more savory and flavorful variation.
Each recipe includes step-by-step instructions, cooking tips, and serving suggestions. Whether you prefer a traditional egg salad sandwich or are looking for a new way to enjoy this classic dish, these recipes offer something for everyone. So, grab your ingredients and let's dive into the world of egg salad!
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
SIMPLE EGG SALAD
The simplest, good egg salad that is still delicious! Great for leftover Easter eggs!
Provided by Aimee Smith
Categories Salad Egg Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a bowl.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 1.8 g, Cholesterol 321 mg, Fat 14 g, Fiber 0.2 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 244.6 mg, Sugar 1.4 g
YUMMY AND EASY EGG SALAD
Egg salad that is easy to make and isn't boring. Horseradish, green onion, Dijon mustard, paprika, and celery make this a welcome addition to any lunch.
Provided by nutsforchocolate
Categories Salad Egg Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.
Nutrition Facts : Calories 105 calories, Carbohydrate 3.1 g, Cholesterol 162.9 mg, Fat 7.9 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 270.4 mg, Sugar 1.3 g
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
EASY EGG SALAD
Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!
Provided by Runner5101
Categories Salad Egg Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 1.3 g, Cholesterol 212.2 mg, Fat 5.3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 141.4 mg, Sugar 1.2 g
SIMPLE EGG SALAD
Use this for sandwiches or what have you. :) This is so simple I hesitate to post it, but then again, there are folks for every recipe and I know there are those who'll appreciate the simplicity of this one. I prefer my egg salad not be sweet, so the recipe uses mayo and dill pickle.
Provided by Julesong
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Remove the shells from the hard boiled eggs; discard shells.
- Chop the eggs to the texture you prefer with a knife or pastry-cutter.
- In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
- Eat on a sandwich right away or chill for about an hour and eat later.
- Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
- Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it's wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.
Nutrition Facts : Calories 290.3, Fat 20.5, SaturatedFat 4.7, Cholesterol 431.6, Sodium 348.3, Carbohydrate 12.9, Fiber 0.6, Sugar 5, Protein 13.5
SIMPLY EGG SALAD
A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 2h20m
Yield 3
Number Of Ingredients 8
Steps:
- Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
- Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
- Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
- Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 5.1 g, Cholesterol 246.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 543.6 mg, Sugar 3.6 g
Tips:
- For the best egg salad, use hard-boiled eggs that are fresh and have been chilled for at least 30 minutes.
- Use high-quality mayonnaise. Look for a brand that is made with fresh, cage-free eggs and no added sugar.
- Add some chopped celery and onion for a classic egg salad flavor. You can also add other ingredients like chopped pickles, sweet pickle relish, Dijon mustard, or fresh herbs.
- Season the egg salad to taste with salt and pepper. You can also add a pinch of cayenne pepper or paprika for a little extra flavor.
- Serve the egg salad immediately or chill it for at least 30 minutes before serving. Egg salad can be stored in the refrigerator for up to 3 days.
Conclusion:
Egg salad is a delicious and versatile dish that can be enjoyed as a sandwich, salad, or dip. It is easy to make and can be tailored to your own taste preferences. With these tips, you can make the perfect egg salad every time.
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