Learn how to make easy classic egg salad in three easy steps, or liven up your egg salad recipe with a few tasty add ins for a punch of flavor.
It would appear I have been up to my eyeballs in eggs lately, seeing as how I have published three posts having to do with hard boiled eggs within the last week. This is the last one for a while, I swear. I didn’t feel right concluding this series without including a recipe for good ol’ egg salad.
What is egg salad?
In its basic form, egg salad is a mixture of hard-boiled eggs and mayo. It’s eaten much like tuna salad – on its own or smeared over a slice of bread.
It’s hard to pinpoint the exact origins of egg salad. But if I had to take a guess, I would speculate it rose to popularity as a middle class food staple. The basic ingredients are something we all tend to keep on hand. It’s a high protein meal that will fill a belly – perfect for a family on a tight budget.
How to Make Classic Egg Salad
Before you get started, you’ll want to go ahead and hard-boil six large eggs. Check out this post for my cooking technique and tips for making easy peel hardboiled eggs.
After your hardboiled eggs are cool enough to handle, peel then coarsely chop them. Drop the chopped eggs into a bowl, then add ¼ cup of mayonnaise and ½ cup diced celery. Season with salt and pepper.
How Long Will Egg Salad Last?
Any uneaten egg salad should be stored in a covered container in the refrigerator within two hours. Egg salad should be eaten within five days.
Get Creative with Your Egg Salad
Now that you’ve got the basic recipe under your belt, liven up your egg salad with a few creative additions. Here are a few of my faves:
- Chopped bacon
- Cayenne pepper
- Hot sauce
- Pickle relish
- Diced avocado
- Fresh herbs such as dill or chives
- Red onion or shallots
- Dijon mustard
Classic Egg Salad
- 6 hard boiled eggs chopped
- ¼ cup mayonnaise
- ¼ cup finely chopped celery
- Salt and pepper to taste
- Place the chopped eggs in a large mixing bowl.
- Add the mayonnaise and chopped celery
- Stir to combine. Season with salt and pepper.
- Cover salad and refrigerate when not serving.