Egg salad is adored by all generations. Whether served on a sandwich, scooped up on crackers, or served in an avocado or a tomato, it’s one of the rare comfort foods that is served cold.
This recipe is my favorite way to make egg salad, and I truly think it’s the best egg salad recipe out there.
To make this, you simply take StyleBlueprint’s Basic & Delicious Deviled Eggs recipe and double the amount of mayo and seasoning salt, add some celery and green onion, and decide if you want to add dill or not. That’s it!
Whether you are making egg salad sandwiches as part of a finger sandwich tray or simply packing a picnic or your weekday lunch, this recipe is one you’ll enjoy time and time again.
Tips for How to Make the Best Egg Salad Recipe
- Using farm-fresh eggs is always the best. But, if you don’t have those, choose high-quality eggs from free-range chickens.
- If you’re short on time, buy pre-hard boiled eggs at the grocery store.
- While a lot of people chop up the hard-boiled eggs whole, I suggest taking the cooked yolks out and mashing the yolks with the mayo, mustard, and seasoning – just like you would if you were making deviled eggs. Then, chop up the egg whites, green onions, and celery. Add this to the egg yolk creaminess and season to taste.
- You can serve the egg salad on a bagel, pumpernickel bread, white bread, or however you think your sandwich will taste best.
- You can also serve your egg salad in a bowl with a spreader and some crackers.
- Another choice is to stuff an avocado half with egg salad or serve a scoop on a bed of lettuce with tomatoes, onions, and black olives.
The Best Egg Salad Recipe
- 6 hard-boiled eggs
- 6 tbsp mayonnaise
- 4 tsp dijon mustard
- 1/2 tsp seasoning salt I prefer Lawry's
- 1/4 cup diced celery
- 1/4 cup diced green onion
- salt and black pepper to taste
- 1 tbsp fresh dill, optional you can use more if desired
- Cut hard-boiled eggs in half and put yolks in a medium-sized mixing bowl. Place the egg whites on a cutting board.
- Add the mayonnaise, dijon mustard, and seasoning salt to the bowl with the egg yolks and stir, pressing the egg yolks into the bowl until the mix is smooth and creamy.
- Chop the egg whites and dice the celery and green onions.
- Add the egg whites, celery, and green onions to the bowl. If using dill, add it here. Stir until thoroughly mixed.
- Taste and decide if you would like to add salt and pepper. Season to your liking.
- This is enough egg salad for four to six sandwiches, depending on the amount of egg salad used on each sandwich.
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