This tried and true recipe is the best egg salad recipe ever. There was a season of life where we were making this every single Sunday as soon as we got home from church, and with good reason! It's super flavorful, the texture is spot on, and everyone loves it.
Why This Is the Best Egg Salad Recipe (Spoiler: It’s the Texture!)
Most egg salads out there are fine. Totally fine. But that’s the problem—they’re just fine. They often lack contrast. They're mushy. Soft. One-note.
But when you add just a few flavor-packed ingredients, like chives, a touch of paprika, and finely chopped red onion, you take it from bland to bold. That little bit of onion adds a crunchy texture and sharp bite that balances out the rich, creamy eggs and mayo. And the chives? A subtle, herby freshness that brightens everything up.
Even better? This classic egg salad recipe can be served however your heart desires:
On toasted artisan bread
Inside warm, flaky croissants
Wrapped in a crisp butter lettuce leaf for a low-carb option
Or scooped up with crackers for a quick snack
Ingredients for the Best Egg Salad
You probably already have everything in your fridge right now!
What You’ll Need:
- 6 large eggs, hard-boiled and chopped
- 3 tablespoons mayonnaise (use real mayo for the creamiest texture)
- 1/4 teaspoon paprika (smoked or sweet—your choice!)
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons red onion, finely diced
Optional Add-Ins:
- 1 teaspoon Dijon mustard for tang
- 1–2 chopped pickles or pickle relish
- A sprinkle of everything bagel seasoning on top
How to Make the Best Egg Salad (Step-by-Step)
Step 1: Boil the Eggs Perfectly
Place eggs in a pot and cover with cold water by about an inch. Bring to a rolling boil, then set a timer for 1 minute. After that minute, turn off the heat, cover with a lid, and let them sit for 10 minutes. Move them to an ice bath to stop cooking, peel, and chop.
Pro Tip: Fresh eggs are harder to peel. If you can, use eggs that have been in your fridge for a few days.
Step 2: Mix the Egg Salad
In a mixing bowl, stir together the chopped eggs, mayo, paprika, black pepper, salt, red onion, and chives. You can mash it all up for a creamier texture or keep it chunky—it’s totally your call.
Step 3: Build Your Sandwich or Snack
Spoon onto your favorite bread (we love Sara Lee Artisan or Grandma Sycamore’s white), or level it up with a croissant. Want to keep it low-carb or gluten-free? Serve it in a lettuce wrap or with sliced cucumbers or crackers.
Variations: Make This Egg Salad Your Own
Healthy Egg Salad: Swap mayo for mashed avocado or plain Greek yogurt.
Deviled Egg-Style: Add a teaspoon of yellow mustard and a splash of vinegar.
Extra Protein: Add chopped turkey or crumbled bacon.
No Onion? Use finely chopped celery or even shredded carrot for crunch.
This is a recipe that’s easy to adapt based on what you have on hand. And honestly? Sometimes those thrown-together versions end up being the best ones.
How Long Does Egg Salad Last?
Store leftover egg salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it (the texture gets weird), but it’s a great make-ahead lunch for busy weekdays.
Why You’ll Keep Coming Back to This Recipe
This isn’t a fancy recipe. But sometimes simple is best, especially when you take the time to do the little things right. Boil your eggs just enough, chop your add-ins fine, and use fresh herbs when you can. Those details matter.
And once you’ve had this egg salad piled high on a buttery croissant, it’s kind of game over. I’ll warn you now: sandwich bread may never feel quite right again.
What to Serve With Egg Salad
If you're making a full lunch or light dinner, here are some favorite pairings:
- Side salad (a crisp romaine or spring mix with lemon vinaigrette)
- Kettle chips or sweet potato fries
- Pickles or sliced cucumbers
- Fruit salad or fresh berries on the side
Let’s Recap: What Makes This the Best Egg Salad?
- Creamy mayo base
- Tangy seasoning and fresh herbs
- Crunch from red onion
- Easy to customize and ready in 15 minutes
- Delicious on everything from toast to croissants
0 comments