quick egg salad recipe

Written ByJenny Smyth Posted on
quick egg salad recipe
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The Best quick egg salad recipe

I love egg salad, and I’m not alone in my family. My kids devour it in seconds, and my husband requests it for lunch every week. This quick egg salad recipe is a staple in our household, and I’m excited to share it with you.

I first discovered egg salad when I was a kid, helping my mother prepare lunch for me and my siblings. She would boil eggs, chop them up with some mayonnaise, and add in chopped onions and pickles for a tasty treat. I loved it then, and I still do today.

As I grew older, I began to experiment with different ingredients and flavor combinations. I found that adding some diced celery and chopped fresh herbs like parsley or dill gave the dish a bright, fresh taste that complemented the richness of the mayonnaise. My family loved it when I added some diced ham or bacon for a smoky flavor, but we also enjoyed it plain with just the eggs and herbs.

One of the best things about this quick egg salad recipe is how easy it is to make. Simply boil some eggs until they’re hard, chop them up into small pieces, and mix them with your favorite ingredients. You can use a store-bought mayonnaise or make your own using olive oil, lemon juice, and egg yolks.

The key to this recipe is to not overmix the eggs – you want them to retain their creamy texture so they’re not too dense or heavy. This recipe is perfect for any occasion – whether you’re packing lunches for school or work, serving it at a family gathering, or just need a quick snack on the go. It’s also an excellent way to use up leftover hard-boiled eggs from last night’s dinner or brunch.

Quick Egg Salad

Quick Egg Salad

4.5 from 769 votes

A simple and delicious egg salad recipe that can be prepared in under an hour. Perfect for a light lunch or snack, this egg salad is creamy and flavorful, with a perfect balance of tangy and savory notes.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

6 large eggs
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup finely chopped celery
2 tbsp finely chopped red onion
1 tbsp finely chopped fresh dill

👨‍🍳Directions

1Place the eggs in a saucepan and cover them with cold water.
2Bring the water to a boil over medium-high heat.
3Once boiling, reduce the heat to medium and let the eggs simmer for 9 minutes.
4This will ensure the eggs are fully cooked and the yolks are set.
5After 9 minutes, drain the hot water and run cold water over the eggs to cool them down quickly.
6This will stop the cooking process and make the eggs easier to peel.
7Let the eggs cool for a few minutes until they are cool enough to handle.
8Peel the eggs and chop them into small pieces using a fork.
9Place the chopped eggs in a bowl.
10In a separate bowl, mix together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until well combined.
11This mixture will add flavor and creaminess to the egg salad.
12Taste and adjust the seasoning if necessary.
13Add the chopped celery, red onion, and fresh dill to the mayonnaise mixture and stir to combine.
14Add the chopped eggs to the mayonnaise mixture and gently stir until all the ingredients are well combined.
15Be careful not to mash the eggs too much.
16Taste and adjust the seasoning if necessary.
17Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
18This will allow the flavors to meld together and the egg salad to chill.

🔧Equipment

Saucepan
Bowl
Spoon
Fork

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 4.5g❤️Cholesterol: 372mg🧂Sodium: 870mg🌾Total Carbs: 4g🥦Dietary Fiber: 0.5g🍬Sugars: 2g🥩Protein: 17g

📝Notes

Tips: You can add chopped pickles or capers for extra tanginess. For a healthier option, use Greek yogurt instead of mayonnaise.

I always recommend keeping this recipe on hand for any occasion. It’s a dish that’s easy to make and always a hit with family and friends.

It’s perfect for a quick lunch, a light dinner, or a potluck. Plus, it’s a great way to use up extra eggs.

It’s a versatile dish that can be customized to your liking, making it a great option for any meal or snack. It’s a dish that’s perfect for busy families because it can be made ahead of time and stored in the fridge.

It’s a satisfying and nourishing option that’s always worth it.

❓ Frequently Asked Questions About Quick Egg Salad

Q: What type of mayonnaise should I use?

For this quick egg salad recipe, you can use either store-bought mayonnaise or make your own using olive oil, lemon juice, and egg yolks. If you’re looking for a lighter option, you can try using Greek yogurt or sour cream instead of traditional mayonnaise.

Q: Can I add other ingredients like diced vegetables or cheese?

Yes! Feel free to add your favorite ingredients like diced onions, bell peppers, or cucumbers to give the dish more flavor and texture. You can also try adding some grated cheese like cheddar or Parmesan for an extra burst of flavor.

Q: How long does this egg salad keep in the fridge?

This egg salad will keep in the fridge for up to 3 days if stored properly in an airtight container.

Q: Can I serve this egg salad at room temperature?

While it’s perfectly safe to serve this egg salad at room temperature, keep in mind that raw eggs can pose a risk of salmonella contamination if not handled properly.

Q: How do I reheat this egg salad if it’s been refrigerated?

If you’ve stored this egg salad in the fridge for an extended period of time, you may need to reheat it before serving. Simply place the desired amount in a microwave-safe bowl and heat on high for 10-15 seconds at a time until warmed through.

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