Egg Salad – Creamy, Fresh & Ready in Under 20 Minutes

If you’re looking for a perfect egg salad that’s creamy, fresh, and incredibly easy to make, this recipe is the one to save. It’s designed to deliver everything you want from a classic egg salad: rich but not heavy, flavorful but not fussy, and endlessly customizable to fit your taste.

If you love building quick, satisfying lunches, you might also enjoy fresh, vibrant sides like cucumber tomato salad or easy, meal-prep friendly dishes like Mediterranean chickpea salad with feta to round out your plate.

The goal here is simple: create an egg salad that feels light, satisfying, and full of real, simple ingredients. No bland, soggy sandwiches-just perfectly cooked eggs, a balanced creamy dressing, and a few crisp, bright add-ins to lift every bite.

Whether you’re meal prepping for the week, packing a picnic basket, or just whipping up a quick lunch, this egg salad has you covered. It’s quick to make, easy to adapt, and comforting in the best way possible.

And if you’re planning a whole week of fresh eating, pair it with nourishing lunches like the lentil and roasted veggie bowl or light, fresh meals like fresh spring rolls with peanut dipping sauce for a full, vibrant lineup.

So if you want a go-to recipe that’s as versatile as it is delicious, this egg salad is the one you’ll turn to again and again-because simple, well-made food never goes out of style.

💡 Because sometimes, the best meals are the easiest ones.

Why You’ll Love This Recipe

This egg salad isn’t just easy-it’s everything you want from a quick, comforting meal. Here’s exactly why you’ll want to make it again and again:

✔️ Creamy Yet Light

The dressing is perfectly balanced-rich without feeling heavy, with just the right amount of tang from mustard and lemon juice.

✔️ Quick and Easy

Ready in under 20 minutes, this egg salad fits into even the busiest days without sacrificing homemade flavor.

✔️ Simple Pantry Ingredients

You don’t need anything fancy-just eggs, mayo, mustard, and a few fresh add-ins to build major flavor with minimal effort.

✔️ Perfect for Meal Prep

It stores beautifully in the fridge for up to 3 days, making it a lifesaver for quick lunches, wraps, or sandwiches throughout the week.

✔️ Highly Customizable

Want it spicier? Lighter? Packed with herbs? This base recipe is super flexible, ready for your favorite twists and add-ins.

✔️ Versatile for Any Meal

Serve it on toasted bread, spoon it into lettuce wraps, pile it into pitas, or just enjoy it with crackers-the options are endless.

💡 Pro Tip – Boil extra eggs and prep double batches-this egg salad disappears fast!

Ingredients

• 6 large eggs
• ¼ cup mayonnaise (plus more to taste)
• 1 tsp Dijon mustard (or yellow mustard)
• 1 tbsp finely chopped chives or green onions
• 1 tbsp finely chopped celery (optional, for crunch)
• 1 tsp lemon juice
• Salt and black pepper, to taste
• Paprika, for garnish (optional)

Instructions

1️⃣ Boil and Cool the Eggs

Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then turn off heat, cover, and let sit for 10–12 minutes.

Transfer eggs to an ice bath immediately to cool completely and stop cooking.

💡 Pro Tip – Ice bath = easy peeling and no green yolks!

2️⃣ Peel and Chop

Peel the cooled eggs and chop them into small, bite-sized pieces. Transfer to a medium mixing bowl.

3️⃣ Make the Dressing

In a small bowl, stir together mayonnaise, mustard, lemon juice, salt, and pepper. Adjust seasoning to taste.

4️⃣ Assemble the Salad

Gently fold the dressing into the chopped eggs. Stir in the chives and celery if using. Taste and adjust seasoning as needed.

5️⃣ Serve or Store

Serve immediately on bread, toast, wraps, or over greens-or chill in the refrigerator for up to 3 days.

Dust with paprika for a classic finish if desired.

Recipe Variations

One of the best parts of egg salad is how easy it is to customize. Whether you’re craving something spicy, herby, lightened up, or extra creamy, there’s a version here for you:

🔸 Avocado Egg Salad

Mash half a ripe avocado into the dressing or in place of half the mayonnaise. It adds creaminess, healthy fats, and a beautiful fresh green color.

🌿 Perfect for: avocado lovers and lighter, fresher lunches.

🔸 Spicy Sriracha Egg Salad

Stir a teaspoon (or more) of sriracha into the dressing for a spicy, zesty twist. You can also add a pinch of cayenne pepper for even more heat.

🌿 Perfect for: spice fans who love a little kick.

🔸 Herb-Lovers Egg Salad

Mix in chopped fresh herbs like dill, parsley, chives, or basil for a bright, garden-fresh flavor. Go heavy on the herbs if you want a more “green” egg salad.

🌿 Perfect for: spring and summer meals or lighter picnic dishes.

🔸 Curry Egg Salad

Add 1 teaspoon of curry powder to the dressing for a golden, aromatic spin on traditional egg salad. Garnish with chopped cilantro for even more flavor.

🌿 Perfect for: anyone craving something unique and globally inspired.

🔸 Greek Yogurt Egg Salad

Swap all or part of the mayonnaise with Greek yogurt for a lighter, protein-packed version that still tastes creamy and rich.

🌿 Perfect for: high-protein lunches, lighter meal prep, and wellness-focused menus.

🔸 Bacon Egg Salad

Stir in a few tablespoons of crumbled cooked bacon for a smoky, savory twist. It’s indulgent-and so worth it.

🌿 Perfect for: weekend brunches or bacon lovers.

💡 Pro Tip – When adding extras like avocado or bacon, stir them in gently at the end to keep the salad fluffy and well-textured!

Frequently Asked Questions (FAQs)

These are the quick tips and tricks that will help you master the perfect egg salad every time.

How long does egg salad stay fresh❓

Egg salad will stay fresh in the refrigerator for up to 3 days if stored in an airtight container. Stir gently before serving to refresh the texture.

Can I freeze egg salad❓

No, egg salad doesn’t freeze well. Freezing changes the texture of the eggs and mayonnaise, making the salad watery and unappealing after thawing. It’s best enjoyed fresh from the fridge.

What’s the best way to cook eggs for egg salad❓

Start eggs in cold water, bring to a boil, then turn off the heat and let them sit for 10–12 minutes. Transfer to an ice bath immediately for perfectly cooked, easy-to-peel eggs.

How can I make a lighter egg salad❓

Replace some or all of the mayonnaise with Greek yogurt. It keeps the salad creamy but adds a little tang and extra protein, with fewer calories.

How do I avoid watery egg salad❓

Be sure your eggs are fully cooled and patted dry before chopping. Also, add the dressing gradually and avoid overmixing once combined.

Can I make egg salad ahead of time❓

Yes! Egg salad actually tastes even better after chilling for an hour or two, allowing the flavors to meld. Perfect for meal prepping lunches ahead of a busy week.

Conclusion – Creamy, Fresh, and Simply Classic

This egg salad is proof that simple ingredients can come together to make something truly satisfying. Creamy, fresh, and easy to make, it’s perfect for everything from last-minute lunches to picnics in the park.

Whether you keep it classic or add your own twists, this recipe is a keeper: fast, flavorful, and forever versatile.

💡 Because sometimes, the easiest meals are the most rewarding.

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