Delicious Egg Salad Recipe : 5-Star Recipe in 20 Minutes

Hey there, friends! If you’re on the hunt for a quick, tasty, and oh-so-versatile dish, this egg salad recipe is about to become your new go-to. Picture this: creamy, perfectly seasoned eggs mixed with crunchy veggies and a hint of fresh dill—all ready in about 20 minutes.

It’s a lifesaver for busy families juggling work and school, a delight for food lovers who crave simple yet satisfying flavors, or anyone who just needs a no-fuss meal that hits all the right spots. Whether you’re packing lunch, hosting a casual brunch, or snacking straight from the fridge (no judgment here!), this egg salad has your back. It’s affordable, uses pantry staples, and can be dressed up or down depending on your mood.

I’ve been making this for years, and it never fails to bring a little comfort to my table. Ready to whip up something delicious? Let’s get cracking!

Egg Salad Recipe Overview

Here’s everything you need to know about this egg salad recipe at a glance:

Equipment Needed in Egg Salad Recipe

You won’t need anything fancy to make this egg salad recipe. Here’s what to grab from your kitchen:

• Large pot (for boiling the eggs)
• Mixing bowl (to mash and mix everything)
• Fork or potato masher (for smashing the eggs)
• Cutting board (for chopping veggies)
• Knife (keep it sharp!)
• Measuring cups and spoons (for precision)

Egg Salad Recipe Ingredients

Let’s gather the goodies for this egg salad recipe. These are simple, everyday ingredients you might already have:

• 6 large eggs (fresh is best)
• 1/4 cup mayonnaise (use your favorite brand)
• 1 tablespoon Dijon mustard (adds a little zing)
• 1/4 cup finely chopped celery (for that perfect crunch)
• 2 tablespoons finely chopped red onion (just a hint of bite)
• 1 tablespoon chopped fresh dill (or dried if that’s what you’ve got)
• Salt and pepper to taste (season it your way)

Variations: Feeling adventurous? Toss in some crispy bacon bits, creamy avocado chunks, or a pinch of paprika for a fun twist!

Egg Salad Recipe Step-by-Step Instructions

This egg salad recipe is easy to make — let’s go through it step by step. It’s so simple you’ll ask why you never made it before.

• Boil the eggs: In a large pot, put your 6 eggs and cover them with cold water—roughly an inch above the eggs. Turn the heat to medium-high and bring to a boil.

• Time it: After the water’s bubbling, remove the pot from the heat, cover it, and set the eggs to sit for 10 minutes. This results in perfectly cooked yolks—no green rings!

• Cooling them off: Once the hot water is drained, fill the pot up with cold water. Allow the eggs to chill for a few minutes, so they’re easier to peel.

• Peel: Tap each egg on the counter, then roll it gently to crack the shell, peeling it away. Don’t worry if they aren’t picture-perfect — they’re going to get mashed anyway!

• Mash it all up: Put the peeled eggs in a mixing bowl. Pick up a fork or potato masher and smash them up to your liking — chunky, smooth, whatever you fancy.

• Mix in the good stuff: To the bowl, add the 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup chopped celery, 2 tablespoons red onion and 1 tablespoon fresh dill.

• Stir it together: Combine everything until it’s creamy and nicely blended. Have a fast taste — yum, am I right?

• Season it: Add salt and pepper to taste. Give it one more stir to see if it’s just right.

• Check the texture: If it’s too dry, add a drop more mayo. Too wet? No problem — it’ll set in the fridge.

• Wrap it up: You can serve it right away or cover and throw it in the fridge to chill until you’re ready to dig in.”

That’s it! So simple is this egg salad recipe that you’ll be slathering on soon.

Ideas for Serving

This egg salad recipe is like a blank canvas—here are some fun ways to enjoy it:

• Sandwich style: Spread it between two slices of toasted bread (white, wheat, or even rye) for a classic egg salad sandwich. Add lettuce or tomato if you’re feeling fancy.

• Light and fresh: Scoop it into lettuce leaves for a low-carb wrap that’s crisp and refreshing.

• Salad boost: Plop a dollop on a bed of greens—think spinach or arugula—for a protein-packed lunch.

• Snack attack: Serve it with crackers, cucumber slices, or carrot sticks for a quick bite that’s perfect any time of day.

However you dish it up, this egg salad is a crowd-pleaser. It’s comfort food that feels effortless and tastes amazing.

Delicious Egg Salad Recipe : 5-Star Recipe in 20 Minutes

Recipe by Girly LifestyleCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Total time

20

minutes

Ingredients

• 6 large eggs (fresh is best)

• 1/4 cup mayonnaise (use your favorite brand)

• 1 tablespoon Dijon mustard (adds a little zing)

• 1/4 cup finely chopped celery (for that perfect crunch)

• 2 tablespoons finely chopped red onion (just a hint of bite)

• 1 tablespoon chopped fresh dill (or dried if that’s what you’ve got)

• Salt and pepper to taste (season it your way)

• Variations: Feeling adventurous? Toss in some crispy bacon bits, creamy avocado chunks, or a pinch of paprika for a fun twist!

Directions

• Boil the eggs: In a large pot, put your 6 eggs and cover them with cold water—roughly an inch above the eggs. Turn the heat to medium-high and bring to a boil.
• Time it: After the water’s bubbling, remove the pot from the heat, cover it, and set the eggs to sit for 10 minutes. This results in perfectly cooked yolks—no green rings!
• Cooling them off: Once the hot water is drained, fill the pot up with cold water. Allow the eggs to chill for a few minutes, so they’re easier to peel.
• Peel: Tap each egg on the counter, then roll it gently to crack the shell, peeling it away. Don’t worry if they aren’t picture-perfect — they’re going to get mashed anyway!
• Mash it all up: Put the peeled eggs in a mixing bowl. Pick up a fork or potato masher and smash them up to your liking — chunky, smooth, whatever you fancy.
• Mix in the good stuff: To the bowl, add the 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup chopped celery, 2 tablespoons red onion and 1 tablespoon fresh dill.
• Stir it together: Combine everything until it’s creamy and nicely blended. Have a fast taste — yum, am I right?
• Season it: Add salt and pepper to taste. Give it one more stir to see if it’s just right.
• Check the texture: If it’s too dry, add a drop more mayo. Too wet? No problem — it’ll set in the fridge.
• Wrap it up: You can serve it right away or cover and throw it in the fridge to chill until you’re ready to dig in.”

Nutrition Information

Wondering what’s in a serving of this egg salad recipe? Here’s the breakdown for one portion (about 1/4 of the recipe):

This egg salad is a powerhouse of protein thanks to those eggs—perfect for keeping you full and fueled. The fat comes mostly from the mayo, giving it that rich, creamy texture we all love. With almost no carbs, it’s a great pick for low-carb eaters, and the calories are reasonable for a hearty meal or snack. Plus, eggs bring extras like vitamin D and choline for brain health. It’s a tasty way to nourish yourself without any guilt!

History of the Egg Salad Recipe

Egg salad isn’t glamorous, but it’s got a cozy, nostalgic thing going that’s hard to beat. This egg salad has ancestors going back to early 20th-century America, when the people were seeking clever ways to use hard-boiled eggs. Refrigeration wasn’t as widespread then, so boiling eggs was a practical method of preservation. Add a little mayo — which was on the rise at the time — and you have a dish that is economical, satisfying and tasty.

Egg salad soon became a lunchtime fixture. By the 1920s and ‘30s, it was appearing in cookbooks and on diner menus, served typically on soft white bread or with a side of pickles. Families embraced it because it was cheap and easy — ideal for feeding a crowd during tough times like the Great Depression. Over the decades, it developed with small adjustments: a splash of mustard here, a handful of fresh herbs there. Immigrants and home cooks put their own spins on it, from chopped dill in Eastern European versions to spicy kicks in Southern recipes.

The egg salad recipe has remained a classic that’s endured through time. It’s a picnic favorite, a sandwich star and a comfort food that tastes like home. No matter how simple or fancy you make it, it’s good reminder that the most humble ingredients can transform into something really wonderful.

Conclusion

And there you have it—a egg salad recipe that’s quick, delicious, and ready to fit into your busy life. From the creamy eggs to the crunchy celery and fresh dill, every bite is a little hug on a plate. It’s perfect for those days when you want something hearty but don’t have hours to spend in the kitchen.

Make a batch for lunches, whip it up for a last-minute snack, or share it with friends at your next get-together—it’s a winner every time. So grab those eggs, give this recipe a whirl, and let me know how it turns out. Here’s to good food and good vibes—enjoy!