Egg salad is one of the most versatile, protein-rich foods that can be enjoyed in a myriad of ways. Hard-boiled eggs blended with mayonnaise and seasonings make a quick, creamy, and satisfying sandwich filler, dip, or snack. The basic ingredients like eggs, mayo, mustard, and celery can be enhanced with all kinds of herbs, spices, vegetables, and other mix-ins to customize the flavor. Egg salad is easy to prepare, packed with nutrition, and can be served on sandwiches, with crackers, over lettuce, or scooped into tomatoes or avocados for a fresh take.
Ingredients
Hard-boiled eggs are the foundation of egg salad. Their smooth, dense texture and mild flavor blend well with mayonnaise and seasoning. The protein in eggs provides lasting energy. Allow 1-2 eggs per serving depending on your appetite. Boil them properly so they peel easily without a green ring around the yolk. Shocking just-boiled eggs in an ice bath stops the cooking process for perfectly hard-boiled eggs without overcooking.
Mayonnaise binds the ingredients and gives egg salad its signature creamy texture. Regular, light, or vegan mayonnaise can be used. Start with a small amount like 1-2 tablespoons of mayo per egg and adjust to your taste. Too much mayo makes it wet and drippy. Mustard boosts the flavor and helps emulsify the mayo. Dijon, yellow, or whole-grain mustard all work well.
Fresh herbs like dill, parsley, chives, and tarragon add flavor without calories or sodium. Dill has a natural affinity for eggs. Pepper, paprika, salt, garlic powder, hot sauce, and other spices and seasonings amp up the taste. Onion, celery, pickles, capers, bell peppers, and other crunchy vegetables lend some texture and nutrition. Consider stirring in crumbled bacon or diced ham for extra richness.
Preparation Tips
Chop the hard-boiled eggs to your desired texture. For a chunky salad, roughly mash with a fork. For a creamier consistency, finely mince the egg pieces. Transfer the chopped eggs to a mixing bowl before assembling the other ingredients.
Add about 1 tablespoon of mayonnaise per egg as a starting point. Also stir in 1⁄2 teaspoon mustard, a pinch of dill, and salt and pepper to taste. Gently fold in any crunchy vegetables or herbs so they retain some texture. Resist over-mixing.
Taste the egg salad and adjust the seasonings as desired. Add more mayo for creaminess, if needed. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow ingredients to meld.
Serving Suggestions
- Scoop heaps of egg salad onto bread, rolls, bagels, English muffins, or croissants for classic sandwich options. Top with lettuce or spinach leaves.
- For an appetizer or snack, spread egg salad onto crackers, bread slices, toast points, or cucumber rounds. Garnish with fresh herbs.
- Use egg salad as a dip with raw vegetables like carrots, celery, bell peppers, broccoli, and cauliflower florets.
- Stuff egg salad into halved cherry tomatoes or hollowed-out avocados for a fresh, portable meal.
- Serve egg salad over a bed of shredded lettuce or spinach for a light lunch or side dish.
Conclusion
Egg salad is one of the most flexible, nutritious high-protein foods. It can be customized with favorite flavors and textures to enjoy any time of day. Adjust the mayonnaise, seasoning, herbs, and crunchy mix-ins to taste. Chill thoroughly before serving on sandwiches, crackers, over greens, or scooped into fresh vegetables. Egg salad makes a satisfying protein-packed snack or light meal full of possibilities.
