The best egg salad is a perfect blend of salty, sweet, soft and crunchy and this recipe has it all. Keep your egg salad in bigger pieces like I have here, or chop it very fine for easy spreading on crackers or bread. This one is a classic!Jump to Recipe
Egg salad is a nutritional powerhouse.
High protein, great fat to sustain you until the next meal and doggone tasty.
But it should never come from a deli case and be stuffed in a plastic container by a woman in a hair net.
This is the perfect example of a make ahead recipe that lets you control the quality of the ingredients and feel good about eating it!
Great benefits of eating eggs
When selecting eggs, choose pastured eggs instead of your regular ones if possible. Eyeing those flashy labels that state “free range” or “cage free”?
These statements don’t mean much and you’d be better off buying the cheapest eggs on the shelf instead of those.
Now that you’ve picked good eggs, your body is in for a treat. They are full of quality protein and healthy fat as well as a variety of nutrients that do wonders for supporting general wellness including selenium, phosphorus, vitamin B12, antioxidants, good cholesterol (HDL), and choline.
Choline can benefit liver and brain health as well as break down cholesterol deposits, reducing the risk of cholesterol fueled illness. Thank The Weston A. Price Foundation for some of these fun facts!
How to hard boil eggs
It can be tricky to get hard boiled eggs right. Here are a couple of methods that are pretty foolproof:
- Stove Top (my favorite): Add your eggs to cold water, making sure they are submerged by about an inch. Bring the water to a simmer and keep it there for 5 minutes before turning off the heat and letting the eggs sit for 10 minutes. Drain your eggs and allow them to cool before peeling.
- Instant Pot
What can I add to egg salad?
- Eggs, mayo, salt, and pepper are great place to start.
- Add some crunch and flavor with items you probably already have in your refrigerator, such as diced white onions, shallots or celery.
- Kick it up a notch with dill pickles and/or fresh dill. Add green onions or even some curry powder.
- Mashed avocado is a fun addition and can sub in for some of your mayo while providing some healthy fats.
- Adding a bit of sweetness can be really helpful in bringing out some of the subtle nuances in a savory dish. Try adding a dash of honey or go for a southern classic sweet pickle relish.
How long does egg salad last in the refrigerator?
Your egg salad will be good for up to five or six days in the refrigerator so long as it is stored properly in an airtight container after cooling to room temperature.
Make a big batch and enjoy it throughout the week!
How far can egg salad be made ahead?
You can make your egg salad up to 5 or 6 days in advance. I recommend making this dish at least a few hours prior to serving in order to give all of the flavors a chance to meld together. Make sure to store your egg salad in the refrigerator between the time you make it and the time you serve it.
What’s the best mayonnaise for egg salad?
If you have time, I highly suggest making your own mayonnaise for this dish.
No time to make it? Buy an avocado oil based version free from preservatives like EDTA if you can. If not–don’t sweat it too much. A little bad mayo won’t kill you.
Dukes is my favorite for flavor, although it’s not a super clean option. Make absolutely sure to stay away from Miracle Whip here.
What’s the best mustard for a low carb egg salad?
If you are adding mustard to your egg salad, I highly suggest using whole grain mustard or Dijon.
Yellow mustard will do the trick, but don’t overdo it. It can easily overpower the dish. I recommend staying away from honey mustard.
Buyer beware: Sweet pickle relish
Most sweet relishes on the market contain high fructose corn syrup (HFCS) which is a total deal breaker for me.
It’s one ingredient, along with food dyes that I won’t allow because of its demand on the liver and processed nature.
Pay attention to the labels on your store’s options and get the organic one if you can find it or find sweet pickles themselves with no HFCS and chop them yourself.
Assemble the best egg salad
Step 1: Chop boiled eggs, onion, and celery and add to a bowl. Feel free to make this mixture as fine as you like. I kept mine in a 1/2″ dice or so.
Step 2: Add sweet pickle relish, mustard, mayonnaise, salt and pepper and stir gently to combine. Try not to break your eggs up too much.
Handy tip: Prepare Ahead!
If you have a few hours for the mixture to sit in the fridge and let the flavors mingle, that’s best. Overnight is even better but it can be eaten right away if needed.
What to serve with the best egg salad
Wondering what to add to your egg salad to make it an exciting, full meal? Try sliced avocados or tomatoes. Add it to a Caesar salad or plop it on top of some grilled chicken sausage as a topping.
What to serve egg salad on
I LOVE egg salad as is, but if you are craving a vessel, try your favorite keto bread. Lettuce wraps are also an awesome choice.
And if you’re not watching carbs or gluten, feel free to use your favorite regular bread.
Do you eat egg salad cold or hot?
Egg salad is quite tasty just after you’ve made it while it is still at room temperature but it’s best after sitting in the refrigerator for a few hours/overnight.
This gives the flavors a chance to meld together. I do not suggest eating egg salad hot.
Egg salad variation recipes
One cool thing about egg salad is that you can pretty much go any direction you would like in terms of flavor profile. Asian? Spicy? Cajun? You name it! Here are some of my favorite variations from the classic:
The Best Egg Salad Recipe
- 6 eggs hard boiled (see note 1) peeled then diced into 1/2" pieces
- 1/4 cup yellow onion diced into 1/2" pieces (dice then measure)
- 1/3 cup celery diced into 1/2" pieces (dice then measure)
- 1 tablespoon Dijon mustard
- 2 tablespoons sweet pickle relish
- 1/4 cup mayonnaise
- 1/4 teaspoon sea salt may add up to 1/2 teaspoon if needed
- pinch black pepper
- In a large bowl, add the diced eggs, onions and celery.
- Add the mustard, pickle relish, mayonnaise, salt and pepper and stir gently to combine.
- Taste for extra seasoning and adjust as needed.
- Eat right away or cover and refrigerate for at least 4 hours or overnight for best flavor.
- Serve on crackers, bread, in lettuce wraps or enjoy it plain.