December 8, 2022

Canadiannpizza

Cooking Is My World

Egg Salad – Chelsea’s Messy Apron


Healthy

Healthy

This classic Egg Salad recipe has a bright, tangy, and ultra-fresh flavor, thanks to the myriad of fresh herbs and the dynamite dressing. Serve as a sandwich with toasted bread, with crackers and veggies, in a warmed pita, or over salad greens. 

View of an Egg Salad sandwich on a plate

Egg Salad

While we typically wait for leftover eggs from Easter to make Egg Salad, I’m fully convinced with this recipe, that thought needs to change.

Not only is this salad a great protein-packed and flavorful meal, but it’s also so easy to make. It also happens to be relatively inexpensive to make and very filling. Plus, the whole family loves it — score!

Egg Salad FAQs

1Why is it called Egg Salad?

The name comes from the main ingredient in the salad — eggs! It’s been lost to history who first created the Classic Egg Salad Recipe, but most likely attributed to the French.

Egg salad isn’t a traditional salad like a tossed salad. It’s more along the lines of chicken salad and tuna salad–which are both prepared similarly.

2Why is my Egg Salad so bland?

Likely because there isn’t enough salt! You’ll be amazed at the difference just an extra pinch can make!

If you’re still craving more flavor, try throwing in additional fresh herbs. (Dill is an especially potent addition.)

An extra pinch of garlic powder, paprika, and/or celery seed can also make a big difference.

3Are boiled eggs good for you?

Hard-boiled eggs are a great nutrientdense and proteinpacked food that is relatively low in calories.

They are rich in B vitamins, zinc, and other vitamins and minerals.

4How much mayo do you put in Egg Salad?

This is more of a healthy egg salad recipe than most since we rely on other ingredients in the dressing to add flavor. This recipe only calls for 1/4 cup mayo!

5What can I add to Egg Salad?

If you aren’t feeling an Egg Salad Sandwich, serve this salad in a lettuce wrap, pita wrap, or regular wrap with a tortilla.

It’s also a great scoop-able dish that goes well with crackers, raw veggies, or toasted pita chips.

Another option is to serve it over a bed of greens — tossed salad style!

6Why is Egg Salad not healthy?

This salad can get a bad rap when it’s prepared with loads of mayo like you might find in a deli egg salad. However, when you prepare it at home you can tweak it however is best to fit your lifestyle and dietary needs.

Eggs are sometimes blamed for high cholesterol. It’s important to learn the difference between blood cholesterol and dietary cholesterol–egg yolks don’t significantly affect blood cholesterol.

Process shots: Steam the eggs; cook them quickly in a large bowl of ice water; peel off the shells.

Hard-Boiling Eggs

My favorite way to prepare hard-boiled eggs is to steam the eggs and then let them cool in an ice bath. I love and recommend using this steamer basket — we use it all the time (like when steaming veggies or making this No-Mayo Potato Salad or Tuna Nicoise Salad).

That said, if you don’t have a steamer basket, here’s a great article on how to “hack” one using a plate and crumpled foil.

SHORTCUTS

While making hard-boiled eggs is easy, it can be time-consuming. For an easier salad, buy store-bought hard-boiled eggs. (A lot of stores sell eggs that have been hard boiled for your convenience.)

Process shots: dice the cooked eggs and dressing ingredients in two separate bowls; whisk the dressing ingredients together; gently stir in the diced eggs.

Egg Salad Dressing

The dressing coating the eggs, herbs, and veggies is mayonnaise based but relies on a lot less mayo than most recipes. This is due to a few powerhouse additions that pack in loads of flavor without relying solely on mayo. Here’s a quick breakdown:

  • Dijon mustard adds a nice briny flavor that nicely complements the eggs.
  • Fresh lemon juice adds a nice acidity and freshness; if you love the flavor of lemon, add in some lemon zest too! See “quick tip” below.
  • Paprika and garlic powder deliver a nice, yet subtle flavor boost. (We love what paprika adds to this deviled egg recipe!)
  • Celery seed is an ingredient I love adding to salads; it’s amazing that such a small amount can deliver such a flavor boost!
  • Olive oil adds a nice richness to the dressing. 
  • Salt and pepper. No dressing is complete without salt and pepper; keep in mind that an extra pinch can be the difference between a good and a stellar Egg Salad!
  • And of course, there is mayo. While not a whole lot, the mayo is very important for flavor — use the best quality here. We love Hellman’s/Best Foods®.

View of the mixture on lettuce and in a sandwich

How To Make Egg Salad (Plus Tips For How To Improve Egg Salad)

  • Start with good eggs. Since this salad revolves around eggs, you can guess that the better the eggs the better the flavor. If you have access to farm-fresh eggs — nothing beats that!
  • Herbs make all the difference. Don’t hold back here! The fresh herbs bring brightness and complexity to the salad. Use whatever you like best that will complement nicely. We love green onions or chives, parsley, and dill.
  • Dice the eggs– don’t mash them. We want this Egg Salad to still have a nice texture to it — a good amount of chunkiness as opposed to fully mashed ingredients. 
  • Don’t underestimate the power of salt. Salt is key for any egg-based dish, and Egg Salad is no exception. This addition is essential for bringing out the rich flavors of eggs.

Close-up view of Egg Salad

STORAGE

How Long Does Egg Salad Last In The Fridge?

Store leftovers in an airtight container in the fridge for 3 up to 5 days, depending on the freshness of the ingredients. We like it best when used within the first 3 days.

More Delicious Sandwich Recipes:

Egg Salad

This classic Egg Salad recipe has a bright, tangy, and ultra-fresh flavor, thanks to the myriad of fresh herbs and the dynamite dressing. Serve in a sandwich with toasted bread, with crackers and veggies, in a warmed pita, or over salad greens. 

Egg Salad

This classic Egg Salad recipe has a bright, tangy, and ultra-fresh flavor, thanks to the myriad of fresh herbs and the dynamite dressing. Serve in a sandwich with toasted bread, with crackers and veggies, in a warmed pita, or over salad greens. 

Instructions

  • STEAM AND PEEL EGGS: Add 1 inch of hot water to a large pot. Add a steamer insert inside (Note 3) and cover the pot. Bring to a boil over high heat. Once boiling, add the 6 eggs to the steamer basket and cover. Cook for 13 minutes. Meanwhile, fill up a large bowl with cold water and (~12-15) ice cubes. After eggs have steamed, add them directly to the ice water and let them cool for a full 15 minutes before peeling. Once they’ve fully cooled, gently tap the hard-boiled eggs all over to crack the shell. Then remove the shell under running cool water. Start at the wider end — there is usually an air pocket there that will make the shell easier to remove.

  • DICE EGGS: Once eggs are peeled, dry the eggs then dice into 1/4 inch pieces.

  • DRESSING: Meanwhile, prepare the rest of the egg salad by combining the remaining ingredients in a bowl. (We measure all the herbs AFTER dicing). Season to taste with salt and pepper (I add 1/4 tsp salt and 1/8 tsp pepper). Add dill and celery seed if desired. Mix well then add in diced eggs and stir to coat. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to use. If refrigerating, give it a stir and taste again before serving as you may need to slightly adjust the seasoning again!

  • SERVE: Toast some bread and add lettuce, layer on the egg salad, and enjoy!

Recipe Notes

Note 1: Eggs: While making hard-boiled eggs is easy, it can be time-consuming. A lot of stores sell eggs that have been hard boiled for your convenience. Since this salad revolves around eggs, you can probably guess that the better the eggs the better the flavor. If you have access to farm-fresh eggs — nothing beats that!
Note 2: Mayonnaise: The mayo is very important for flavor — use the best quality here. We love Hellman’s/Best Foods®.
Note 3: Steamer Basket: I love and recommend using this steamer basket — we use it all the time! That said, if you don’t have a steamer basket, here’s a great article on how to “hack” one using a plate and crumpled foil.

Nutrition Facts

Serving: 1serving | Calories: 217kcal | Carbohydrates: 1.4g | Protein: 9.7g | Fat: 18.6g | Cholesterol: 284.8mg | Sodium: 266.8mg | Fiber: 0.3g | Sugar: 0.7g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.