Egg salad is one of my all-time favorite lunches. Serve it on a tortilla or large lettuce leaf for a wrap, with crackers, or on bread like we do here, rye if you're wondering. However you serve it, this recipe will not disappoint.
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Ingredients
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Eggs - Use large or extra-large eggs.
Mayonnaise - Use your favorite brand. We use full-fat mayo. Reduced-fat can be substituted, but it will be a little less rich and creamy.
Spices - We use mustard powder instead of yellow mustard, which is a little unconventional. I learned about this swap from my stepdad, and it's really good. Paprika, onion powder, turmeric powder, salt, and pepper add flavor without being overpowering.
📖 See the recipe card for quantities and preparation.
How to make egg salad
- Place the eggs in a saucepan, cover with water and bring to a boil. Boil the eggs for 2 minutes, turn off the heat, cover the pan and let them sit for 10 minutes.
- Allow the eggs to cool. To cool the eggs quickly: drain the hot water and replace with cold water. Change the water when it gets warm and fill with cold water again. Do this 2-3 times and the eggs will be cool enough to handle. Peel the eggs.
- Cut each egg in half and remove the yolk.
- Keep the egg whites on the cutting board.
- Place the yolks in a large bowl and mash them with a fork until they become a fine crumble.
- Add the mayonnaise and the spices to the yolks.
- Mash and stir until the mixture is smooth. Cover the bowl and refrigerate while we chop the egg whites.
- Dice the egg whites. Work with one egg white at a time and cut into roughly ¼ inch strips. Then cut across the strips to make small cubes. Repeat with the remaining eggs.
- Add the egg whites to the yolk mixture.
- Use a rubber spatula to stir and fold the mixture until combined.
Cover the bowl and refrigerate until completely chilled. Taste and add salt, if needed. As a reference we added just a pinch to ours.
Make-ahead and storing instructions
Making this recipe ahead of time is recommended because it benefits from time in the refrigerator for the flavors to come together and mellow. Store leftovers in an airtight container in the refrigerator for 3-4 days.
According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
This recipe is satisfying without being too heavy, so you can get on with your day without feeling weighed down. Since we can't have it every day, tempting as that may be, our tuna salad sandwich and tuna macaroni salad are great options to add to your lunch rotation.
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📖 Recipe
Egg Salad
Ingredients
- 6 Large Eggs hard boiled
- ½ cup Mayonnaise
- ½ teaspoon Mustard Powder
- ¼ teaspoon Paprika we use Spanish paprika - pimenton
- ¼ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Onion Powder use very little - a pinch will do it
- ⅛ teaspoon Turmeric Powder use very little - a pinch will do it
Instructions
- Carefully add eggs to a medium saucepan and cover them with water. Place the pan over high heat and bring the water to a full boil.
- Boil the eggs for 2 minutes. Turn off the heat, cover the pan and let the eggs sit for 10 minutes.
- Drain the water and rinse the eggs with cold water.
- Peel the hard boiled eggs when they are cool enough to handle.
- Slice the eggs in half and separate the yolks from the whites.
- Place the yolks in a large bowl and mash them with a fork until they are finely crumbled.
- Place the egg whites on a cutting board.
- Add the mayonnaise, mustard powder, paprika, salt, black pepper, onion powder and turmeric to the bowl with the egg yolks. Use a fork to mash and stir the mixture until smooth. Cover the bowl and refrigerate while you dice the egg whites.
- Dice the egg whites into small cubes.
- Add the diced egg whites to the yolk mixture and gently stir and fold them together until combined.
- Cover the bowl and refrigerate until completely chilled. Taste and add salt, if needed. As a reference we added just a pinch to ours.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Mona Peterson
OMG this was amazing thank you
Elizabeth
Hi Mona,
Thank you, I'm happy you enjoyed it. This is one of my all time favorite things to eat!