Egg Salad Recipe – Jessica Gavin

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By Ghuman

Introduction

Welcome to Jessica Gavin’s Egg Salad Recipe! This delicious and easy-to-make egg salad is a great way to enjoy a classic dish. It’s perfect for a light lunch or dinner, and can be served on its own or as a sandwich. This recipe is packed with flavor and nutrition, and is sure to be a hit with the whole family. With just a few simple ingredients, you can whip up this delicious egg salad in no time. So let’s get started!

Egg Salad Recipe – Jessica Gavin

This egg salad recipe is a classic favorite that is easy to make and full of flavor. Hard boiled eggs are combined with mayonnaise, mustard, celery, and onion for a creamy and crunchy salad. Serve it as a sandwich, wrap, or on top of a bed of greens for a delicious lunch or dinner.

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 10 minutes. Remove from heat and let eggs sit in the hot water for 10 minutes. Drain and rinse with cold water. Peel eggs and dice into small pieces.
  2. In a medium bowl, combine mayonnaise, mustard, celery, red onion, salt, and pepper. Add diced eggs and stir to combine.
  3. Serve egg salad on a bed of greens, in a wrap, or as a sandwich.

This classic egg salad recipe features foolproof hard-boiled eggs, mayonnaise, mustard, and crunchy mix-ins. Perfect for light meals or sandwiches all year long.

Photo of egg salad in a blue bowl with a metal spoon.
Table of Contents
  1. Egg selection
  2. Three ways to hard boil eggs
  3. Boiling the eggs
  4. Peel the eggs
  5. Chop the eggs
  6. Add mix-ins
  7. How to make an egg salad sandwich
  8. Serve this with
  9. FAQ
  10. Egg Salad Recipe

Egg salad is loaded with healthy protein from the rich yolks and various mix-ins. This recipe has a creamy sauce, but I add plenty of freshly chopped vegetables to provide a crunch to each bite. Egg salad is excellent for making sandwiches and meal-prepping or for those on a high protein, low carb diet like Keto.

If you struggle with hard boiling eggs, I use an easy method that yields easy-to-peel shells, making this recipe a cinch to prepare. Hot-starting the eggs, then a quick chill, is best to make a large batch. Then get ready to chop them up and grab a few hearty scoops to load between fluffy slices of bread or crisp lettuce leaves.

Pre-portioned ingredients on a table for a classic egg salad recipe.

Egg selection

For this recipe, I use large eggs. If you use a different size, adjust the cooking time a few minutes up or down. You don’t need to temper them before cooking. Just grab the eggs straight from the refrigerator and boil. If they are all room temperature, check for doneness a few minutes earlier than specified.

Three ways to hard boil eggs

The salad base is primarily hard-boiled eggs, so it’s best to make them just right. To achieve sufficiently cooked, creamy yellow yolks and tender egg whites, I have three methods that you can try. 

My stovetop eggs use the boiling method or the steaming method. Otherwise, my Instant Pot eggs are great if you want to pressure cook them. This recipe uses the boiling technique that I explain more below, but they’ll yield perfect hard-boiled eggs no matter what method you prefer.

Boiling the eggs

To efficiently cook the eggs while making them easier to peel, start them in hot water. Use a low boil, around 200°F (93°C), so that the proteins quickly coagulate together, with little to no breaking of the shell from the fast temperature change. The cool eggs will also slightly reduce the temperature of the water bath. 

Boil for 30 seconds, then cover and reduce the heat to low. This process will trap the heat but gently finish cooking them. It takes about 12 minutes to get a fully cooked, bright yellow, crumbly yolk. Don’t overcook the eggs, or a green hue will appear on the yolk’s surface, adding a sulfurous taste to the egg salad.

Eggs, onions, celery, other ingredients in a bowl ready to be mixed.

Peel the eggs

When the eggs finish cooking, immediately plunge them into an ice-water bath and let them chill for 15 minutes. This technique quickly stops the cooking process and hardens the proteins in the eggs, making them easier to peel. 

I find it easiest to crack the longest side of the egg, then use your fingertips to peel. You can also run the egg underwater to help remove and wash away any tiny pieces of shells.

Chop the eggs

Use a chef’s knife to chop the hard-boiled eggs into about ¼-inch dice for a rustic texture. You can also use an egg slicer, turning and slicing the egg lengthwise and crosswise. When marking a large batch, I’ve seen other chefs push the egg lengthwise through a wire rack and into a bowl.

Add mix-ins

For a creamy sauce, try my homemade mayonnaise for a completely made from scratch egg salad. Although if you’re in a pinch for time, store-bought mayonnaise will work well. What else gets mixed with the chopped eggs? Dijon mustard, chopped celery, red onion, lemon juice, chives, salt, and pepper. That’s it! Uncomplicated and delicious, a winning combination.

Photo of homemade egg salad in a bowl.

How to make an egg salad sandwich

This recipe yields 2 cups of egg salad, which is enough for two hearty sandwiches, multiple smaller tea party-sized sandwiches, or just served on the side for a satisfying meal. It works excellent for meal-prepping to portion out what you want for each occasion.

Serve this with

  • Slices of wheat bread or white bread for a sandwich
  • With a variety of crisp lettuce to make a low carb salad
  • Slices of cucumber to make a crostini appetizer

FAQ

How long are boiled eggs good for?

If you want to prepare hardboiled eggs in advance, they are suitable for 7 days stored in the refrigerator. It’s best to keep them peeled for the freshest taste and prevent any browning on the surface.

What can I add to egg salad?

Try adding in other fresh herbs like chopped basil, tarragon, green onions, or dill to switch up the flavor. Some pesto would also make for an attractive green-colored salad. Add in a bit of sriracha or buffalo sauce for some heat.

How long can egg salad last in the fridge?

In an airtight container for up to 5 days in the refrigerator. Avoid freezing the egg salad. The freezing and thawing process makes the eggs more tough and rubbery.

Photo of an egg salad sandwich split down the middle and stacked on top of each other.

Always cook eggs at a high temperature

Over the years, I’ve learned my lesson to use a “hot start” and not a “cold start” for soft or hard boiling eggs. For easy-to-peel eggs, the moment they hit the hot water, it should make the proteins in the egg whites quickly bond together, but not to the membrane between the shell. The membrane causes pits and difficulty peeling eggs when cooked incorrectly.

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  • Boil the Eggs – In a large pot, add enough water to cover the eggs by 1-inch. Bring water to a low boil, around 200°F (93°C). Carefully place the eggs in the hot water, and boil for 30 seconds. Place the lid on the pot and reduce the heat to low. Cook on a low simmer for 12 minutes.

  • Chill the Eggs – In a medium bowl, add 4 cups of water and ice to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath and chill for 15 minutes.

  • Peel and Chop – Crack the shell and peel the cooled eggs. Use a chef’s knife to chop the hard-boiled eggs coarsely.

  • Mix – In a medium bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper—season with salt and pepper to taste.

  • Recipe Yield: About 2 cups
  • Serving Size: About 1/2 cup
  • Storing: Store in an airtight container for up to 5 days in the refrigerator.

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Nutrition Facts

Egg Salad

Amount Per Serving

Calories 322
Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 5g25%

Polyunsaturated Fat 13g

Monounsaturated Fat 9g

Cholesterol 361mg120%

Sodium 474mg20%

Potassium 42mg1%

Carbohydrates 2g1%

Fiber 0.3g1%

Sugar 1g1%

Protein 13g26%

Vitamin A 700IU14%

Vitamin C 2.5mg3%

Calcium 50mg5%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I’d love to see how it turns out!

Tag @jessica_gavin



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