I have a huge soft spot in my heart (and stomach) for egg salad sandwiches. Whenever I would go on an outing as a child or young adult with my grandmother, my grandfather would pack us egg salad sandwiches on wheat bread with lettuce, cut into rectangles, not triangles. I love them to this day…my grandparents and egg salad.
Enjoy this basic recipe for egg salad, along with several options for add-ins and serving variations. Please share your favorite add-ins or variations in the comments below.
Recipe for Egg Salad
- 8 hard-boiled eggs (figure two eggs per person)
- 1/2 cup mayo (or to your preference)
- salt and pepper to taste
- any of the optional add-ins or serving variations below
Peel eggs and toss into a bowl.(Read How To Boil an Egg and Peeling Hard-Boiled Eggs for perfect eggs—easy to peel and a beautiful color.)
Chop or mash the eggs, based on your preference.
Add mayonnaise one spoonful at a time to your desired creaminess.
Salt and pepper to taste. Add your add-in of choice, if any. (We usually add a squirt or two of mustard.) Combine.
Serve as is or on bread, a bagel, or in a tortilla. We usually serve ours on this simple homemade bread.
- chopped onion
- chopped celery
- chopped bacon
- curry powder
- chopped ham
- pepperoncini or your pepper of choice
- thawed, cold peas
- See the comments for more!
Optional sandwich serving variations
- avocado slices
- sliced cucumbers
- your favorite bread
I recently heard of a creative cook spreading egg salad on one half of a tortilla, adding cheese, folding it in half, and heating it on a griddle—egg salad quesadilla! Olé!
11 thoughts on “Recipe for Egg Salad–From Basic to Fancy”
Our egg and tuna salad was the same. We added apple and pecans – yum yum!
Yum! I never heard of that!
Bacon?! Great idea!!
I’ve done hot sauce, hot peppers, crushed red pepper, and creole seasoning–not together! We like hot.
Livin’ on the wild side of the egg salad, eh?! I’ll be over for lunch.
I make my egg salad almost the same, only I add mustard, too. I have some deviled egg recipes on my blog, though! No mayo needed, either! http://allergictoair.com/blog/2012/04/death-by-paprika/
Thanks for sharing the link! I’ll check out the no-mayo version. That sounds interesting.
There’s also a Sriracha deviled egg post floating around somewhere that looks SO good!
We do ours like you, but with mustard, onion, and celery. I think the bacon sounds good, too. 🙂
Actually, Annie, we use mustard, celery, and onion, too usually, but I currently have a picky little who picks onions out, so I leave them out…and he decided he doesn’t like mustard, so…there goes that. :/
I consider it a must to have pickle relish in the basic recipe (or chopped pickle). I also use minced instant onion. The latter is a nice size and not too overpowering. It is so easy to make, yet, some people insist on buying it from a deli.
Oh, Carole, that sounds excellent! I never thought to add the minced onions, but just chop my own, which leaves too strong an onion flavor for Mr. Picky (my 6yo son, not my hubby!). Minced would be a lot less work.
The pickles would go over huge here! Thanks for sharing your tips. 🙂