Some people eat egg salad on bread to make a sandwich, however, I typically eat it plain. I just scoop some on a plate and eat it with a spoon without anything extra because this recipe is so good, it doesn't need anything else! This egg salad recipe is great for lunch. Can make it ahead of time and take it out and eat it in a hurry! This egg sandwich recipe serves about 6-8 people.
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- Eggs - out of my chickens. Can use store bought eggs as well. The baking soda part would be optional if going that route since town eggs seem to peel better. If wanting to know why some eggs peel better than others, click here. Or you could also use eggs that are already hard boiled from the store.
- Mayo - adds creaminess
- Mustard - adds flavor and the yellow color
- Scallions - garden fresh is best
- Celery salt, paprika, cajun, dill weed, cardamom - adds seasoning
- Red pepper flakes - adds a little spice
How to make egg salad:
- Boil the eggs - I used farm eggs so boiling them in baking soda to get them to peel better is a must. You can just boil them in plain water if you are using store bought eggs though.
- Peel the eggs - After eggs are boiled and cooled, begin peeling them. Then, chop the boiled eggs into tiny pieces. Place into a large bowl.
- Add remaining ingredients. Serve on bread or eat plain.
How to serve:
Serve egg salad plain or make a sandwich with bread! A low carb option is to make egg salad lettuce wraps. This can also be a dip you can eat with crackers.
Can I make the salad in advance?
Definitely! You can make the egg salad and store it in the fridge until ready to eat. You can also boil the eggs, and then put them in the fridge until ready to cut them up and make the rest of the recipe.
Tip for people who do not like the egg white part of egg salad:
Cut the whites up very small! I know, as a kid, I did not like egg salad because of the egg whites. I only ate egg yolks back then until I learned to cut the whites up smaller to gradually learn to like the flavor. Now I can eat a whole egg white!
Greek yogurt, ricotta, cream cheese, or avocado are all substitute options here.
Egg salad is good for about a week in the fridge. The sooner you eat it, the better though.
Place the eggs you want to boil in a large pot in a single layer. Fill pot with enough water to cover the eggs plus a little extra. Place pot over high heat. Once water is boiling, set timer for 12 minutes. When timer goes off, remove from heat and drain out the hot water. Place eggs in a cold water bath.
An ice water bath is ice in a bowl of cold water that assists in cooling down the eggs. The cooler the egg, the easier it is to peel.
How to store classic egg salad:
- Fridge - store this egg recipe in an air tight container in the refrigerator. It should last for up to one week, but does taste best the sooner you eat it.
- Freezer - egg salad will not thaw out well after being in the freezer.
Check out my other salad recipes:
Salmon Avocado Salad
Potato Salad with Deviled Eggs
- 12 eggs farm fresh, see above note if using store bought
- ¼ white onion chopped finely
- ¾ cup mayo
- 3 tablespoon mustard
- 2 scallions chopped
- Seasonings to use at your own amount: Celery salt, ground red pepper, paprika, cajun, dill weed, cardamom
- Place eggs in a large pot with enough water to cover the eggs. Add ½ teaspoon baking soda to make eggs peel better. Bring pot to a boil. Boil the eggs for 15 mins. Remove from heat. Dump out water, and replace with cold water to cool eggs. Peel eggs when cooled.
- Chop boiled eggs length and width wise into little pieces. Place in a medium sized bowl. Add remaining ingredients and stir. Refrigerate for about a half hour before serving to let flavors marinate. Can serve your Egg Salad as an egg salad sandwich or eat plain!
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
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