How to Make Egg Salad

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Egg salad is a classic and versatile dish that can be enjoyed as a sandwich filling, a topping for crackers or toast, or a side dish. It is simple to make, requiring just a few ingredients and minimal preparation. Let’s explore the ingredients and step-by-step process to create a delicious homemade egg salad.


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh dill (optional)
  • 2 tablespoons finely chopped green onions or chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional additions: diced celery, chopped pickles, or sliced olives for added crunch and flavor

The preparation process:

Hard-Boil the Eggs:

  • Place the eggs in a single layer in a saucepan and add enough water to cover them by about an inch.
  • Bring the water to a boil over medium-high heat.
  • Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 9-12 minutes, depending on the desired level of doneness.
  • After the desired cooking time, remove the saucepan from heat and transfer the eggs to an ice bath to cool and stop the cooking process.
  • Let the eggs sit in the ice bath for about 5 minutes before peeling.

Peel and Chop the Eggs:

  • Gently tap each egg on a hard surface to create cracks in the shell.
  • Begin peeling the eggs, starting from the wider end where the air pocket is located.
  • Rinse the peeled eggs under cold water to remove any remaining shell fragments.
  • Chop the eggs into small pieces using a knife or an egg slicer. Aim for small, uniform pieces to ensure a consistent texture in the salad.

Prepare the Dressing:

  • In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped dill (if using), green onions or chives, salt, and black pepper.
  • Stir the ingredients together until well combined, creating a creamy dressing.
  • Combine the Eggs and Dressing:
  • Add the chopped eggs to the bowl with the dressing.
  • Gently fold the eggs into the dressing, ensuring that every piece is coated with the creamy mixture.
  • If desired, add any optional additions at this stage, such as diced celery, chopped pickles, or sliced olives. These ingredients will provide added crunch and flavor to the egg salad.
  • Adjust Seasoning and Chill:
  • Taste the egg salad and adjust the seasoning if needed. You can add more salt, pepper, or other herbs according to your preference.
  • Cover the bowl with plastic wrap or transfer the egg salad to an airtight container.
  • Refrigerate the egg salad for at least 1-2 hours before serving to allow the flavors to meld together and the salad to chill.
  • Serve:
  • Once chilled, the egg salad is ready to be served.
  • Enjoy it as a filling for sandwiches, spread it on crackers or toast, or serve it as a side dish alongside fresh greens.
  • Garnish with additional chopped herbs or a sprinkle of paprika for added visual appeal, if desired.

Egg salad can be stored in the refrigerator for up to 3-4 days. It is a great make-ahead dish, perfect for meal prepping or picnics.

Feel free to adjust the ingredients and quantities based on your personal taste preferences. You can add additional ingredients like mustard seeds, capers, or chopped herbs such as parsley or tarragon to customize the flavor of your egg salad.

With its creamy and flavorful combination of eggs, mayonnaise, mustard, and herbs, homemade egg salad is a classic and satisfying dish that can be enjoyed in various ways. It’s a versatile option for a quick and delicious meal or snack.

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