Classic Egg Salad Recipe
Everyone needs a classic egg salad recipe on hand. Egg salad sandwiches make for an ideal quick protein-packed lunch option. Whether you are enjoying a weekend afternoon spent on the beach or cruising through the Monday madness hurriedly eating lunch at your desk, egg salad can solve your need for a quick-fix.
Recipe developer Erin Johnson brings us her rendition for an easy egg salad. "Egg salad is incredibly easy to make and tastes delicious! Best of all, you probably have everything you need on hand to make it," Johnson describes.
This recipe highlights mustard and pickles, giving the egg salad a nice zingy kick. However, if you want to stray a bit from the foundation of this recipe, that's fine. Johnson tells us, "The beauty of a dish like egg salad is how versatile it is. If you don't have Dijon, you can use yellow mustard and it will still be delicious. If you want to add onion, or celery — still delicious!"
Gather your ingredients for easy egg salad
To make this easy egg salad, you can start by gathering your ingredients. For this recipe, you will need eggs, mayonnaise, Dijon mustard, diced pickles, Worcestershire sauce, lemon juice, salt, pepper, and parsley.
Separate a few yolks then chop up the eggs
To make this recipe, you'll need some already hard-boiled eggs. "I prefer to hard boil my eggs in advance so [that] they are cool and I can serve the egg salad immediately," Johnson explains. If you've done yourself a favor and you already have hard boiled eggs prepared, set four of the egg yolks aside, before roughly chopping the remaining hard boiled eggs and egg whites with a knife. Place these chopped eggs in a small bowl.
Johnson says, "I reserve some of the egg yolks because I think that it makes the dressing creamier than using Mayo alone." Add the reserved egg yolks to a bowl along with mayonnaise. Mix these two ingredients up very well until they are creamy.
Mix up a creamy, tangy dressing
To the mayo/egg yolk mixture, add in the Dijon and pickles. Stir to combine. "I prefer to use sweet pickles but you can absolutely use dill and get the same result," Johnson notes.
Continue adding the remaining ingredients of Worcestershire sauce, lemon juice, salt, and pepper. Stir these ingredients together.
Add in chopped eggs and chill before serving
Lastly, add the chopped eggs and parsley to the rest of the egg salad. Careful not to break up the eggs too much — simply fold them in for the best result. Once it has been combined, place the egg salad in an airtight container in the fridge to chill before serving.
There's nothing more classic than serving egg salad as a sandwich, so grab your favorite bread, be it sourdough, wheat, or croissant buns, and enjoy this creamy egg salad.
- 8 medium eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup pickles, chopped
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon lemon juice
- salt, to taste
- pepper, to taste
- ¼ cup fresh parsley, chopped
- Slice all 8 eggs in half and set aside 4 of the yolks. Roughly chop the rest of the egg whites and yolks.
- In a medium-sized bowl, mix together the reserved egg yolks and mayo until creamy.
- Mix in the mustard and the pickles.
- Add the Worcestershire sauce and ½ teaspoon of lemon juice. Season with salt and pepper to taste.
- Fold in the chopped eggs and parsley.
- Refrigerate until ready to serve.
| Calories per Serving | 231 |
| Total Fat | 19.7 g |
| Saturated Fat | 4.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 333.0 mg |
| Total Carbohydrates | 1.4 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 0.4 g |
| Sodium | 259.1 mg |
| Protein | 11.3 g |
