Introduction
Egg Salad has always been a comfort food for me, simple yet versatile enough to be enjoyed in countless ways. My earliest memory of egg salad dates back to when I was a child, helping my grandmother in the kitchen as she mashed boiled eggs with a fork, mixing them with mayonnaise and a pinch of mustard. That creamy mixture became the star of many sandwiches at family picnics. Years later, I, Lina Vexley, carried on the tradition, adding my own touches of herbs and spices. Egg Salad remains a dish that connects me to both nostalgia and creativity.
Recipe (WP Recipe Maker JSON)
Egg Salad
Ingredients
Equipment
Method
- Place eggs in a saucepan and cover with water. Bring to a boil, then simmer 10 minutes.
- Drain and cool eggs under cold running water. Peel once cooled.
- Chop the boiled eggs into small pieces and transfer to a mixing bowl.
- Add mayonnaise, mustard, parsley, green onions, salt, pepper, and lemon juice if using.
- Mix until combined, adjusting seasoning as needed.
- Serve immediately as a salad, in sandwiches, or wraps.
Nutrition
Notes
How to Make Egg Salad
Making egg salad is simple, but it’s the little details that elevate it from basic to exceptional. Start with perfectly boiled eggs. Place six eggs in a saucepan, cover them with cold water, and bring the pot to a boil. Once the water reaches a rolling boil, reduce the heat and let the eggs simmer for about ten minutes. This ensures firm yolks without overcooking. Immediately transfer the eggs to cold running water or an ice bath to stop the cooking and make peeling easier.
Once cooled, peel the eggs and chop them into small, uniform pieces. The size of the chop depends on preference—some prefer a chunkier salad, while others like a finer texture. Transfer the chopped eggs into a mixing bowl. Add mayonnaise for creaminess, Dijon mustard for tang, and fresh parsley and green onions for brightness and crunch. Season the mixture with salt and freshly ground black pepper, adjusting to taste. A small splash of lemon juice can be added for freshness, but it’s optional.
Gently mix everything together until the ingredients are evenly distributed. Be careful not to overmix, as you want the eggs to hold some structure rather than turning into a paste. Taste and adjust the seasoning if necessary.
Egg salad can be served in many ways. Spread it generously between slices of soft bread for a classic sandwich, stuff it into pita pockets, or use it as a topping for crisp lettuce leaves. It also works beautifully as a simple side dish on its own. For a twist, add diced celery, pickles, or even a touch of paprika for smokiness.
With its creamy, savory flavors and quick preparation, egg salad is perfect for lunches, picnics, or an easy weeknight meal.
Conclusion
Egg Salad is proof that simple recipes can be endlessly satisfying. With just a handful of ingredients, it delivers comfort, flavor, and versatility in every bite. For me, Lina Vexley, it’s more than just a recipe—it’s a reminder of family kitchens and quick, joyful meals. Whether served as a sandwich, wrap, or side dish, egg salad is a timeless favorite that adapts to your tastes and occasions. Easy to make yet deliciously comforting, it’s a recipe worth keeping in every home cook’s collection.