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4.85 from 131 votes

Egg Salad Recipe

This easy Egg Salad Recipe is perfect with crackers, lettuce wraps, or straight from the bowl, and makes the best egg salad sandwiches! Made with hard-boiled eggs and a few other simple ingredients, it's the perfect quick and easy, protein-packed recipe.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings
Calories: 294kcal

Ingredients

  • 8 large eggs - hard-boiled and cooled
  • cup mayonnaise - plus more as needed
  • 2 teaspoon pickle juice - (optional)
  • ¼ red onion - minced
  • 1 teaspoon mustard - yellow or dijon
  • ¼ cup chives - chopped
  • ¼ teaspoon sweet paprika
  • salt and pepper - to taste

Instructions

  • Hard boil the eggs (stovetop) - Add eggs to a large saucepan and cover with 1-2 inches of water. Bring to a boil and immediately remove from heat. Cover and let eggs rest in the hot water for 10-12 minutes before transferring to an ice bath to cool. Remove eggs from the ice bath, peel, and chop.
  • Hard boil the eggs (pressure cooker) - Add 1 cup water to the inner pot of your Instant Pot and insert egg or steam rack. Place eggs on the rack and securely fasten the lid. Set the cooking time for 5 minutes on high pressure. Allow pressure to release naturally for 5 minutes before doing a quick release. Transfer eggs to an ice water bath to stop cooling. Once cool, remove eggs from the ice bath and carefully peel and chop.
  • Mix - Transfer peeled and chopped eggs to a medium mixing bowl. Add the mayonnaise, pickle juice (optional), red onion, mustard (Dijon or yellow), chives, sweet paprika, salt, and pepper. Mix well to combine. 
  • Season to taste - Season with additional salt, pepper, or mustard, to taste.
  • Serve - Serve on your favorite bread, crackers, or on your favorite salad, if desired. Enjoy!

Notes

Ingredient Notes:
  • Mayonnaise: Classic egg salad calls for mayonnaise. Whether you add homemade mayonnaise, full-fat or low-fat, that's completely up to you, but you will need some sort of creamy base. A healthy alternative is Greek yogurt, or simply cutting back on the total amount used.
  • Pickle Juice: Pickle juice is a fabulous way to add some salty, vinegary flavor. If you're worried that your egg salad will taste like pickles, don't...because it won't. However, feel free to leave it out if it's not your thing.
  • Mustard: This recipe is great with yellow, whole grain, or dijon mustard. 
  • Fresh Chives: Chives are there to add a little fresh bite to the egg salad and help bring out different flavors. Some thinly sliced green onion would also work well.
  • Paprika: Paprika is more for color and decoration than it is for taste. Add it in, leave it out, completely up to you.
As written, this recipe is gluten-free, vegetarian, and low-carb.

Nutrition

Calories: 294kcal | Carbohydrates: 2g | Protein: 15g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 430mg | Sodium: 331mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
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