6 egg salad recipe

Written BySheba G Updated On
6 egg salad recipe
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The Best 6 egg salad recipe

I’ve been making egg salad for years, and it’s a staple in our household. My family loves it, and it’s perfect for quick lunches or as a side dish for gatherings.

The best part is that it’s incredibly easy to make and can be customized to your taste. I like to use six eggs, which gives the salad a great texture, and I always add some chopped fresh herbs like parsley or dill.

The key to making a great egg salad is to use high-quality ingredients and to not over-mix the eggs. You want to leave some chunkiness to the salad so that it doesn’t become too smooth.

This recipe has been passed down through generations in my family, and it’s always a hit when I serve it at potlucks or family gatherings. The beauty of egg salad is that it’s a great way to use up leftover eggs and any other ingredients you have on hand.

It’s also a fantastic way to get in some protein and healthy fats, making it a great option for busy families or individuals looking for a quick meal. I like to serve my egg salad on a bed of lettuce or with some crusty bread for a satisfying snack or light meal.

Classic Egg Salad

Classic Egg Salad

4.5 from 1142 votes

A creamy and delicious egg salad made with hard-boiled eggs, mayonnaise, and a touch of mustard. Perfect for sandwiches or as a light meal.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggs

6 large eggs

For the Dressing

1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp finely chopped fresh chives
salt and pepper to taste

For Serving

4 slices of bread
lettuce leaves

👨‍🍳Directions

1Place the eggs in a saucepan and cover with cold water.
2Bring the water to a boil over high heat.
3Once boiling, reduce the heat to medium and let the eggs simmer for 9 minutes.
4This will ensure the eggs are fully cooked and the yolks are firm.
5Remove the saucepan from the heat and drain the hot water.
6Run cold water over the eggs to cool them down quickly.
7This will stop the cooking process and make the eggs easier to handle.
8Let the eggs sit in the cold water for a few minutes until they are cool enough to touch.
9Peel the eggs carefully.
10To do this, gently tap the egg on a hard surface to crack the shell, then roll the egg between your hands to loosen the shell.
11Start peeling from the wide end where there is usually an air pocket.
12The eggs should peel easily if they are fully cooked and cooled properly.
13Chop the peeled eggs into small pieces using a knife and cutting board.
14Be careful to keep the pieces uniform in size for a consistent texture in the salad.
15In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and pepper.
16Whisk the ingredients together until the mixture is smooth and well combined.
17This will create the creamy dressing for the egg salad.
18Add the chopped eggs to the bowl with the dressing.
19Gently mix the eggs into the dressing until they are evenly coated.
20Be careful not to mash the eggs too much, as you want to maintain their shape and texture.
21Taste the egg salad and adjust the seasoning if necessary.
22You can add more mayonnaise for creaminess, more mustard for tanginess, or more salt and pepper for flavor.
23Spread the egg salad onto slices of bread.
24You can use any type of bread you prefer, such as white, whole grain, or sourdough.
25Add lettuce leaves to the sandwich for extra crunch and freshness.

🔧Equipment

Saucepan
Bowl
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 5g❤️Cholesterol: 375mg🧂Sodium: 550mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 15g

📝Notes

Tips: For a healthier option, you can use Greek yogurt instead of mayonnaise to reduce the fat content. You can also add diced celery, red onion, or pickles to the egg salad for extra flavor and crunch.

Watch Video Of How Classic Egg Salad Works

This recipe is always a good idea for any occasion, whether you’re looking for a quick snack or a light meal.

It’s also perfect for family gatherings or potlucks because it’s easy to make and can be customized to your taste.

I like to serve my egg salad on a bed of lettuce or with some crusty bread for a satisfying snack or light meal.

❓ Frequently Asked Questions About Egg Salad

Q: What is the best type of mayonnaise to use in egg salad?

The best type of mayonnaise to use in egg salad is Duke’s mayonnaise, which has a rich, tangy flavor that complements the eggs perfectly.

Q: Can I use other types of eggs in this recipe?

Yes, you can use other types of eggs in this recipe, but keep in mind that they will have a slightly different flavor and texture than regular eggs.

Q: How long can I store egg salad in the refrigerator?

Egg salad can be stored in the refrigerator for up to three days.

Q: Can I make egg salad ahead of time?

Yes, you can make egg salad ahead of time, but keep in mind that the flavors may meld together more if you let it sit for a longer period of time.

Q: What are some good additions to egg salad?

Some good additions to egg salad include chopped onions, capers, diced bell peppers, or grated carrots.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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