egg with mayonnaise recipe

Written ByJenny Smyth Posted on
egg with mayonnaise recipe
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The Best egg with mayonnaise recipe

I’ve been making egg with mayonnaise for as long as I can remember. It’s a simple yet delicious dish that’s perfect for a quick lunch or dinner.

I first learned how to make it from my mother, who got it from her mother. The key to this recipe is in the technique – you have to whisk the eggs and mayonnaise together until they’re nice and smooth, then cook them in a pan until they’re just set.

This gives the eggs a creamy texture that’s hard to resist. My kids love this recipe because it’s easy to make and always tastes great.

We like to serve it with some toast or on its own, and it’s a staple at family gatherings. I’ve even started making it for breakfast sometimes, which is a bit unconventional but works well if you add some diced veggies like spinach or bell peppers.

Overall, this recipe is a classic for a reason – it’s easy, delicious, and versatile.

Classic Egg Salad with Mayonnaise

Classic Egg Salad with Mayonnaise

4.9 from 847 votes

This creamy egg salad combines perfectly boiled eggs with rich mayonnaise, a touch of mustard, and fresh herbs. It is a versatile dish that works well in sandwiches, on crackers, or as a simple salad topping.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Egg Salad

6 large eggs
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill

👨‍🍳Directions

1Place the eggs in a medium saucepan and cover them with cold water by about an inch.
2Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat and cover it with a lid.
3Let the eggs sit in the hot water for exactly 10 minutes to achieve fully cooked yolks.
4After 10 minutes, drain the hot water and transfer the eggs to a bowl filled with ice water.
5Let them cool for 5 minutes until they are completely cold to the touch, which stops the cooking process and makes them easy to peel.
6Gently tap each egg on the counter and roll it to crack the shell, then peel under running water.
7Roughly chop the peeled eggs into small pieces and place them in a mixing bowl.
8Add the mayonnaise, Dijon mustard, salt, and black pepper to the bowl.
9Use a fork or potato masher to mash the ingredients together until the salad reaches your desired consistency, either chunky or smooth.
10Fold in the chopped chives and dill until they are evenly distributed throughout the egg salad.
11Taste the mixture and adjust the seasoning with more salt or pepper if needed.
12Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

🔧Equipment

Medium saucepan
Mixing bowl
Fork or potato masher
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 28g💛Saturated Fat: 5g❤️Cholesterol: 280mg🧂Sodium: 480mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 12g

📝Notes

For a lighter version, use reduced-fat mayonnaise or Greek yogurt instead. The egg salad can be stored in an airtight container in the refrigerator for up to 3 days. Serve chilled on toasted bread, with lettuce leaves, or as a filling for deviled eggs.

Watch Video Of How Classic Egg Salad with Mayonnaise Works

This egg with mayonnaise recipe is always a good idea for any occasion, whether it’s a quick weeknight dinner or a special family gathering.

It’s easy to make and always tastes great, so you can’t go wrong with this one.

One of my favorite things about this recipe is how versatile it is – you can serve it on its own or with toast, add different ingredients like diced veggies or cheese, and even reheat leftovers without losing any flavor.

❓ Frequently Asked Questions About Egg Salad with Mayonnaise

Q: What is the ideal ratio of eggs to mayonnaise?

The ideal ratio of eggs to mayonnaise is 1:1 or 2:1, depending on your personal preference for creaminess.

Q: Can I use store-bought mayonnaise or do I need to make my own?

While store-bought mayonnaise works well, making your own from scratch gives the dish a richer flavor and better texture.

Q: How do I prevent the eggs from becoming too runny?

To prevent the eggs from becoming too runny, cook them over low heat and stir constantly until they’re just set.

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

Yes, you can add other ingredients like diced veggies or cheese to give the dish more flavor and texture.

Q: How long does this recipe take to prepare?

This recipe takes about 10-15 minutes to prepare, depending on how quickly you can whisk the eggs and mayonnaise together.

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