Egg Salad Recipe

Egg salad recipe is the most underrated recipe of all time. It’s simple, easy, healthy, and versatile.

What Is Egg Salad?

Egg salad is a dish made of cut-up hard-boiled eggs mixed with mayonnaise, dairy, chopped vegetables, and seasonings. It first appeared in “The Boston Cooking-School Cook Book” and has become a staple ever since.

Egg salad can be eaten in many ways. It is common to sandwich the creamy salad in between two slices of toasted bread.

Another way to serve egg salad is with a dish of plain lettuce, which diners use to wrap the mixture. It is a keto, low-carb way to eat the dish, as the recipe calls for no major source of carbohydrates.

Why Is Our Egg Salad Recipe Healthy?

At this site, we are proud to present tasty recipes approved by our prestigious nutritionist. This egg salad recipe is no exception.

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For starters, each serving of this creamy salad yields around 242 calories, which is below the recommended amount for side dishes (250). According to the USDA, male and female adults (aged 19-25) should consume no more than 2,700 and 2,100 calories per day.

The guidelines also look at saturated fats, as their health effects are being studied and, so far, the findings are mixed. In terms of this nutrient, our recipe has 4 grams per serving, exactly what is recommended for a side dish.

Finally, the sodium content, whose overconsumption is linked to high blood pressure. Each serving of our egg salad has less than 300 milligrams, about 13% of the daily recommendation.

For more healthy egg dishes, see this Sunday brunch recipe, our festive, indulgent breakfast, or this nostalgic and delicious soup.

Main Ingredients

Let’s have a quick look at the ingredients needed for this egg salad recipe.

1. Hard-boiled Eggs

Dressing-coated chunks of hard-boiled eggs are what egg salad is all about. So, it’s crucial that the eggs are boiled properly.

You can either check out our article on how to boil eggs for easy peeling or simply follow this guideline:

You can either check our detailed guide on egg-boiling, or simply do the followings:

• Place eggs in a pot of water. High heat on.
• When it’s boiled, turn off the heat and wait 8 minutes.
• Shock eggs in an ice bath, deshell, and chop.

A lot of people make the mistake thinking hard-boiled eggs can’t be overcooked— they can. Chemical reactions would take place, and the result could be seen in the yolk: a gray, rubbery center.

So, again, treat your eggs with care and a timer.

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2. Creamy Dressing

That creamy dressing you’ve probably tasted before is mayo-based, and it’s super rich. We’re picking Japanese mayonnaise in particular, as it’s got a hint of sweetness instead of being super tangy like the other kinds.

The following spices and seasonings are added to the mayo:

• Lemon juice, to cut the richness of mayo
• Paprika, pepper, and mustard, for a little bit of heat
• Garlic, the base of every good dish

Thanks to these ingredients, the rich dressing of our egg salad recipe stays inviting to the very last bite.

You can also add in sour cream and milk like we did with our favorite deviled egg recipe and get an even tastier dressing!

3. Crunch Veggies

Along with the tender eggs is a combination of crunchy, juicy vegetables: celery and red onions. They have a strong aroma if eaten alone, but when used in moderation, they can make a world of difference in flavor.

And to wrap it all up, we chose good ol’ lettuce, any kind that fits your liking. To us, Romaine lettuce is the perfect choice— large leaves for coverage and pliable texture for easy wrapping.

Egg Tips

1. Aged or Fresh Eggs?

Fresh eggs are definitely what you need, but telling the two apart in a bunch can be tricky.

If you have eggs in the fridge and aren’t sure which to toss away, follow this ancient float test.

Start by placing an egg in a bowl of room-temp water, and check for the eggs’ positions. Eggs that sink to the bottom are fresh, and those that float to the top need to be discarded.

If it’s somewhere in the middle, it’s still edible and needs to be eaten right away, hard-boiled.

2. Peeling

To easily peel eggs, “season” the water with some salt and vinegar before boiling.

After the 8 minutes of boiling, give the eggs an ice bath in a bowl of ice-cold water for about 2 minutes. When you peel them, the shells should come off easily.

If you didn’t add salt and vinegar, there is another way to remove the shells with ease.

Place your cooked eggs into a mason jar half-filled with water. Twist the lid on tightly and start shaking to damage the shell, and you’ll find the shell coming off easily.

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How Long Does It Last?

1. At Room Temperature

Bacteria can grow rapidly at room temperature (40°F to 140°F). So, this rich salad can’t be left out in the open air for more than 2 hours.

That’s why it’s best to refrigerate the salad right after you make it, whether it’s to be used right away or not.

2. In the Fridge

Egg salad can last for 5 days in the fridge, as long as it’s properly stored. It means:

• It’s covered with plastic wrap or placed in an airtight container.
• It’s stored right away after making.

Within those 5 days, the egg salad is ready to serve at any time.

Check out our healthy eggs roundup for more delicious eggs recipe.

Can You Freeze It?

Unfortunately, you can’t. Eggs, cooked or raw, don’t thaw well after being frozen. However, there are other breakfast options for busy mornings, which freeze exceptionally well.

If you wish to make this salad ahead of time, the best option is to refrigerate it.

And that’s it! For more recipes, check out our traditional eggs benedict, this easy “drop and roll” method for making eggs, and how to make perfect fried eggs at home.

Egg Salad Recipe

5 from 1 vote

This egg salad is delicious, healthy, and make-ahead friendly. It can be served as a side for today's dinner, and the leftover can be used as the sandwich filling for tomorrow's lunch.

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• cook TIME 10 mins
• prep TIME 5 mins
• total TIME 15 mins

• COURSE Dinner, Lunch, Side Dish
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 242 kcal

INGREDIENTS

1x2x3x

• 6 eggs
• 0.5 oz celery stalk (finely chopped)
• 0.5 oz red onion (finely chopped)
• 0.5 oz dill (chopped)
• 0.5 oz green onion (chopped)
• 1 1/2 tsp garlic (1 clove, minced)
• 1/4 tsp ground pepper
• 5 tbsp Japanese mayonnaise
• 4 tsp lemon juice
• 2 tsp traditional Dijon mustard
• 1/2 tsp paprika
• 8 oz romaine lettuce (whole leaf)

INSTRUCTIONS

Image instructions

1

Bring a pot of water to a boil. When the water bubbles, gently place 6 eggs in and cook them for 8 minutes.

2

After 8 minutes, give the eggs an ice bath. De-shell. Dice them to the desired size (we cut each egg into 8).

3

In a large salad bowl, combine all ingredients: eggs, 0.5 oz celery stalk, 0.5 oz red onion, 0.5 oz dill, 0.5 oz green onion, 1 1/2 tsp garlic, 1/4 tsp ground pepper, 5 tbsp mayonnaise, 4 tsp lemon juice, 2 tsp mustard, 1/2 tsp paprika.

4

Chill the eggs for at least 15 minutes before serving. Serve with whole lettuce leaves.

NUTRITION

Nutrition Facts

Egg Salad Recipe

Amount Per Serving (1 serving)

Calories 242Calories from Fat 171

% Daily Value*

Fat 19g

29%

Saturated Fat 4g

25%

Cholesterol 271mg

90%

Sodium 293mg

13%

Potassium 254mg

7%

Carbohydrate 4g

1%

Fiber 2g

8%

Sugar 1g

1%

Protein 9g

18%

Vitamin A 5481IU

110%

Vitamin C 6mg

7%

Calcium 59mg

6%

Iron 2mg

11%

* Percent Daily Values are based on a 2000 calorie diet.

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