This homemade egg salad is a delicious and easy recipe that comes together so quickly. Made with mayonnaise this creamy salad is a great side dish or sandwich filling.
Homemade egg salad is a family classic! Wonderfully creamy and full of flavor and super quick and easy to make!
You can boil the eggs on the stovetop or use my Instant Pot method.
How To Make Homemade Egg Salad
Be sure to scroll down for the full recipe!
Prep – Boil the eggs, let them cool and peel them.
Make – Cut the eggs into quarters and add them to a large bowl. Mash the eggs with a fork and mix in the other ingredients.
How long does it keep?
Once you have made the egg salad, cover it with plastic wrap or place in an airtight container and it will keep well for 3 to 5 days. Because there is mayo in this salad, be sure to keep it in the fridge so that it doesn’t go off. It shouldn’t be kept at room temperature for more than 2 hours.
How do you use it?
Homemade egg salad can be served as a side and it’s great to take to picnics and pot lucks. It’s so perfect loaded into sandwiches or piled high on toast for a yummy breakfast. I’ve also been known to serve it in lettuce wraps or on top of half of an avocado.
Use The Best Eggs
I know they are more expensive, but if you can, use free run or organic eggs for this homemade salad. It’s widely believed that free range hens lay eggs that are more nutritious with lower cholesterol and more vitamins.
Recipe Tips and Notes
- It’s best not to freeze the egg salad as the texture will change.
- Taste the salad before serving and adjust the seasoning to your taste.
Use Full Fat Mayonnaise!
I prefer to use a full fat mayonnaise that is richer with more flavor. You can use low fat if you prefer but stay away from the Miracle Whip!
More Egg Recipes
Homemade Egg Salad
Ingredients
- 5 eggs
- 1 tbsp fresh onion chopped
- 1 tbsp fresh chives chopped
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 tbsp mayonnaise
- Pinch of salt
- Pinch of black pepper
- Juice of ½ lemon
- 2 cups ice cubes
Instructions
- Fill a saucepan with cold water and carefully place eggs inside
- Bring to a rolling boil
- Turn heat off, cover with a lid and let sit for 10 minutes
- Carefully remove eggs from saucepan
- Add eggs in a bowl with water and ice cubes for 5 minutes
- Peel eggs
- Cut eggs with a sharp knife into quarters
- In a large bowl add quartered hard boiled eggs. Use a fork to smash them
- Add mayonnaise, olive oil, fresh onion, chives, dijon mustard, salt, black pepper and lemon
- Mix well with a fork until everything is well combined and enjoy!
Notes
- It’s best not to freeze the egg salad as the texture will change.
- I prefer to use a full fat mayonnaise that is richer with more flavor. You can use low fat if you prefer but stay away from the Miracle Whip!
- Taste the salad before serving and adjust the seasoning to your taste.
Angelina says
I never heard of using Olive Oil in Egg Salad. A good quality (full fat) mayo works best for us. BTW, try “Duke’s Mayo”, it’s really the best tasting mayo ever. Egg Salad is one of our very favorite sandwiches. We like ours on a whole grain wheat OR oatmeal bread w/Bibb lettuce. YUMM!
barbara says
I like this recipe,but I dont like mayonnaise.
Iwould use miracie whip