hard boiled egg salad recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best hard boiled egg salad recipe

I’m so excited to share with you my family’s favorite hard-boiled egg salad recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a quick and easy lunch, a healthy snack, or a delicious side dish for a family gathering, this recipe is sure to please. The best part?

It’s incredibly easy to make and can be customized to suit your tastes. My kids love helping me prepare the eggs and mixing in their favorite ingredients.

As a busy mom, I appreciate how versatile this recipe is – we can enjoy it at home, pack it in lunches, or take it on the go. But what really sets this recipe apart is the health benefits.

Eggs are an excellent source of protein, vitamins, and minerals, making them a nutritious addition to any meal. Plus, the hard-boiling process makes them easy to digest.

I’ve even started serving this salad at potlucks and gatherings because it’s always a hit. My friends rave about the flavor and texture, and I love how it adds a bit of elegance to any buffet table.

Hard Boiled Egg Salad Recipe

4.9 from 1870 votes

A classic hard boiled egg salad recipe that is creamy, delicious, and perfect for a quick lunch or snack. This recipe combines hard-boiled eggs with mayonnaise, mustard, and pickles for a tangy and flavorful dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggs

6 large eggs

For the Salad

1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp sweet pickle relish
1 tbsp finely chopped fresh chives
salt and pepper to taste

👨‍🍳Directions

1Place the eggs in a saucepan and cover them with cold water by about an inch.
2Bring the water to a full rolling boil over high heat.
3This should take about 5-7 minutes.
4Once boiling, reduce the heat to medium and let the eggs boil for an additional 12 minutes.
5This ensures the eggs are fully cooked and the yolks are solid.
6After boiling, drain the hot water from the saucepan and run cold water over the eggs for at least 5 minutes.
7This will stop the cooking process and make the eggs easier to peel.
8Once the eggs are cool enough to handle, peel off the shells.
9The eggs should be cool to the touch and the shells should slide off easily.
10If you have difficulty peeling, you can gently tap the egg on a hard surface to crack the shell, then peel under cold running water.
11Place the peeled eggs in a bowl and chop them into small pieces using a knife.
12The pieces should be roughly the same size for even distribution in the salad.
13Make sure the eggs are finely chopped so they mix well with the other ingredients.
14In a separate bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, and finely chopped fresh chives.
15Mix well until all the ingredients are fully incorporated and the mixture is smooth.
16The sauce should be creamy and well combined.
17Taste and adjust the seasoning with salt and pepper if necessary.
18Add the chopped eggs to the bowl with the mayonnaise mixture.
19Gently fold the eggs into the sauce using a spoon or fork until they are fully coated.
20Be careful not to mash the eggs.
21The mixture should be creamy and well combined, with the eggs evenly distributed throughout the salad.
22Cover the bowl and refrigerate the egg salad for at least 30 minutes before serving.
23This allows the flavors to meld together and the salad to chill.
24The salad should be served cold, and the eggs should be evenly coated in the sauce.

🔧Equipment

Saucepan
Bowl
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 32g💛Saturated Fat: 5g❤️Cholesterol: 373mg🧂Sodium: 560mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 14g

📝Notes

Tips: For a healthier option, you can use Greek yogurt instead of mayonnaise. You can also add diced celery or red onion for extra crunch and flavor.

Watch Video Of How Hard Boiled Egg Salad Recipe Works

One of my favorite things about this hard-boiled egg salad recipe is that it’s incredibly easy to store and reheat. Simply place the salad in an airtight container and refrigerate it for up to three days or freeze it for up to two months.

When you’re ready to serve it again, simply thaw overnight in the fridge or reheat gently over low heat until warmed through. This makes it perfect for meal prep or packing in lunches throughout the week.

❓ Frequently Asked Questions About Hard Boiled Egg Salad

What is the ideal ratio of eggs to mayonnaise in this recipe?

The ideal ratio is 2-3 hard-boiled eggs per tablespoon of mayonnaise. You can adjust this to your liking, but keep in mind that too much mayonnaise can make the salad too rich and overpowering.

Can I use Greek yogurt instead of mayonnaise?

Yes, you can substitute Greek yogurt for mayonnaise if you prefer a lighter and healthier option. However, keep in mind that the flavor will be slightly different.

How long do I need to boil the eggs?

The recommended boiling time for hard-boiled eggs is 10-12 minutes. However, you can adjust this time based on your personal preference for doneness.

Can I add other ingredients like chopped onions or diced bell peppers?

Yes, feel free to customize the recipe with your favorite ingredients! Chopped onions or diced bell peppers can add a nice crunch and flavor to the salad.

Is it safe to eat hard-boiled eggs straight from the refrigerator?

No, it’s not recommended to eat hard-boiled eggs straight from the refrigerator without refrigeration beforehand. Always store cooked eggs in the refrigerator within two hours of cooking and consume them within three to five days.

Similar Posts