Need a simple meal solution? Try this easy classic egg salad recipe made with boiled eggs and mayo for a quick weeknight dinner, perfect for a family favorite lunch, save for later

Easy Classic Egg Salad Recipe for Quick Lunch or Dinner

Introduction

Egg salad is a timeless classic that never goes out of style, and for good reason. It’s incredibly easy to make, packed with protein, and can be flavored in countless ways to suit your mood and dietary preferences. This easy classic egg salad recipe is a staple for quick lunches or dinners, utilizing everyday ingredients that you likely already have in your pantry. The beauty of egg salad lies in its versatility and simplicity, making it a perfect dish for beginners and seasoned cooks alike. Whether you’re looking for a snack to take to work, a light meal for a warm evening, or a side dish for a family gathering, this recipe has you covered.

Why This Works

Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between tangy, savory, and rich flavors, all while using ingredients that are easily found in most supermarkets.
Ease of preparation: The steps are straightforward and quick, requiring minimal cooking and preparation time, making it ideal for busy days.
Impressive results with minimal effort: Despite its simplicity, the end result is a delicious, satisfying meal that looks and tastes like it required much more effort than it actually did.

Key Ingredients

The main ingredients in this classic egg salad recipe include hard-boiled eggs, mayonnaise, Dijon mustard, chopped onion, salt, and pepper. For added freshness, you can also include chopped parsley or dill. If you’re looking for substitutions or variations, consider using Greek yogurt or sour cream as a healthier alternative to mayonnaise, or adding some diced bell peppers for extra crunch and flavor. The eggs are the star of the show, providing a rich source of protein, while the mayonnaise and mustard add a creamy and tangy element to the dish.

Instructions

Step 1: Begin by hard-boiling your eggs. Place the eggs in a single layer in a saucepan, cover them with cold water, and bring to a boil. Once boiling, reduce the heat to a simmer and let cook for 12-15 minutes. Then, immediately transfer the eggs to a bowl of ice water to stop the cooking process.
Step 2: Once the eggs have cooled, peel them and chop them into small pieces. In a large bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until well combined. Add the chopped eggs to the bowl and stir until the eggs are fully coated with the mayonnaise mixture.
Step 3: Add the chopped onion and any other desired ingredients (such as parsley or dill) to the bowl and stir gently to combine. Be careful not to overmix, as this can make the salad too dense and lose its fluffy texture.
Step 4: Taste the salad and adjust the seasoning as needed. You can add more mayonnaise if you prefer a creamier salad, or more mustard for an extra kick. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with additional parsley or dill if desired.

Handy Tips

For easier peeling, use older eggs and shock them in an ice bath after boiling. This will help the eggs cool down quickly and make the peeling process much simpler.
Don’t overcook the eggs, as this can make them dry and rubbery. Aim for a slightly runny yolk for the best flavor and texture.
Experiment with different seasonings and ingredients to make the recipe your own. Some ideas include diced pickles for a salty, tangy flavor, or grated cheese for an extra burst of flavor.

Heat Control

Since this recipe involves boiling eggs, it’s essential to control the heat properly to achieve perfectly cooked eggs. Bring the water to a boil, then reduce the heat to a simmer to prevent the eggs from cooking too quickly. This will help the eggs cook evenly and prevent them from becoming too hard or too soft.

Crunch Factor

The crunch factor in this egg salad comes from the chopped onion and any other crunchy ingredients you choose to add, such as diced bell peppers or pickles. To achieve the perfect crunch, make sure to chop your ingredients finely but not too small, as this can make them lose their texture. You can also add some crunchy elements like chopped nuts or seeds for extra texture and flavor.

Pro Kitchen Tricks

Use a pastry blender or a fork to break down the eggs into smaller pieces if you prefer a smoother salad.
Add a squeeze of fresh lemon juice for a brighter, more refreshing flavor.
For a more luxurious salad, add some chopped smoked salmon or diced avocado for a creamy, rich element.

Storage Tips

Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Keep the salad chilled at all times, as eggs can be a breeding ground for bacteria if not stored properly.
Consider portioning out the salad into individual containers for easy grab-and-go meals or snacks.

Gift Packaging Ideas

If you’re looking to give this egg salad as a gift, consider packaging it in a decorative jar or container with a tight-fitting lid. You can garnish the top with some fresh herbs or edible flowers for a beautiful and appetizing presentation. Alternatively, you can package the salad in small, individual portions and wrap them in plastic wrap or aluminum foil for a more rustic, homemade look.

Flavor Variations

🌟 Different spices: Try adding some smoked paprika for a smoky flavor, or some dried dill weed for a fresh, bright taste.
🌟 Creative toppings: Add some diced tomatoes or shredded lettuce for a burst of fresh flavor, or some chopped bacon for a smoky, savory element.
🌟 Ingredient swaps: Use Greek yogurt or sour cream instead of mayonnaise for a healthier, tangier salad, or add some chopped hard-boiled bacon for a rich, meaty flavor.

Troubleshooting

Texture problems: If the salad is too dry, add a bit more mayonnaise or yogurt. If it’s too wet, add some more chopped eggs or onions.
Ingredient replacements: If you don’t have mayonnaise, you can use sour cream or Greek yogurt as a substitute. If you don’t have Dijon mustard, you can use regular mustard or omit it altogether.
Over/undercooking signs: If the eggs are overcooked, they will be dry and rubbery. If they’re undercooked, the yolks will be too runny. Aim for a slightly runny yolk for the best flavor and texture.

FAQs

Can I freeze it? Yes, you can freeze the egg salad for up to 2 months. However, the texture and flavor may change slightly after freezing and thawing.
Is it gluten-free? Yes, this egg salad recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity.
Can I double the recipe? Yes, you can easily double or triple the recipe if you need to feed a larger crowd. Just be sure to adjust the cooking time and ingredient quantities accordingly.

Conclusion

This easy classic egg salad recipe is a versatile and delicious option for quick lunches or dinners. With its simple ingredients and straightforward instructions, it’s a great recipe for beginners and seasoned cooks alike. Whether you’re looking for a snack to take to work or a light meal for a warm evening, this recipe has you covered. So go ahead, get creative with your egg salad, and enjoy the process of making something delicious and satisfying with minimal effort.

Easy Classic Egg Salad Quick Lunch