I learned how to make egg salad in a serious way when I worked in my friend Colleen’s cafe several years ago. Her egg salad recipe was the simplest I’d ever seen and I’m still amazed at how many egg salad sandwiches were ordered.
It goes to show that often with cooking, as with life, simple is best.
One of my favorite ways to enjoy egg salad is spread on toast or an english muffin for an open-faced egg salad breakfast sandwich.
The first step in making any egg salad recipe, is to hard boil your eggs. I’ve got the details for how to hard boil an egg here. Then you need to chop your eggs. I like my egg salad chunkier and prefer to use a knife. If you like a finer texture, you can smash them with a fork or pastry blender, or chop them in a food processor, which is what we used to do at the restaurant.
Then you stir in the mayonnaise and any other seasonings you like, spread on your favorite, bread, toast, or cracker and you have a simple satisfying breakfast, lunch, or snack.
Egg Salad Recipe
Use this recipe as a guide. If you like drier egg salad, use less mayonnaise. If you like more mayonnaise, add it. This is a simple old-fashioned egg salad recipe that can be enjoyed as written or embellished as you like. I’ve provided some of my favorite additions and variations for you too.
6 hard boiled eggs, peeled and chopped 1/3 cup mayonnaise 2 teaspoons mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper
In a medium bowl mix all ingredients, and any optional ingredients from the list below, until well blended.
Optional Egg Salad Additions:
1/4 cup finely chopped celery
2 tablespoons, minced red onion or green onion (scallion)
2 teaspoons lemon juice
1 to 2 tablespoon chopped fresh parsley
1 to 2 tablespoons chopped fresh dill
Makes enough egg salad for 4 sandwiches.
Classic Egg Salad Variations:
Egg Salad with Bacon - Omit salt. Add 2 tablespoons chopped bacon or real bacon bits.