Easy Egg Salad Recipe | Little Luna

Easy Egg Salad Recipe | Little Luna

Egg salad is classic, easy, and requires only a handful of ingredients! Serve as a side dish, or make egg salad sandwiches. Either way, it’s perfect for feeding a crowd!

This is one of those easy recipes that is perfect for a picnic, party or simple lunch! For the same reason, we love chicken salad as well as avocado egg salad!

Family Favorite – Egg Salad Sandwich

In my opinion, egg salad never goes out of style. This is a classic recipe that is always delicious, always a hit, and always a family favorite. It’s not too simple, but simple enough that everyone will love it! Even your pickiest eater.

This recipe is also great for feeding a large group. You can double the recipe and serve it in a bowl or on bread for egg salad sandwiches.

This is the ultimate picnic food – in fact, I like egg salad on thick sliced ​​bread with some fresh fruit on the side. It also makes an easy side dish with many different foods – burgers, pork sandwiches, grilled hot dogs or French dips!

How to boil an egg

Boiled eggs are so easy!

Don’t be intimidated by this seemingly simple cooking technique. It’s as simple as putting the eggs in a pot of water, adding a pinch of salt and oil, and bringing them to a boil.

Go to this post here for all the simple details. I promise, you’ll be a hard-boiled egg expert! However, there is no other way you can do it. We recommend putting them in the Instant Pot too (very easy!)

How to Make Egg Salad

After the eggs are boiled and cooled, peel and place in a bowl. Take a fork and lightly chop the eggs (tip: Use a pastry knife or a hard-wired whisk to “shred” hard-boiled eggs). Then stir in mayonnaise. Add salt and pepper to taste. If you want to add other herbs or spices, do so at this point.

Mayo Substitute: Besides eggs, mayonnaise is the main ingredient in the recipe. Using a substitute will change the taste and texture. Having said that, you can use:

  • Miracle Whip substitute, 1:1 ratio; to taste
  • Greek yogurt (full fat) substitute, 1:1 ratio; to taste

Additional ingredients

You can add a few different ingredients for flavor, or add some veggies or protein. Try these herbs, seasonings or blends!


  • Lemon juice
  • green onion
  • coriander
  • Dijon mustard
  • Curry powder
  • chili


  • diced kimchi or seasoning
  • Celery, Carrots, Avocados, Olives
  • diced chicken or ham, cooked diced shrimp, bacon pieces
  • diced tomatoes or cherry tomatoes

How to serve + store

You can eat this egg salad warm or keep it cold in the refrigerator. It’s delicious both ways, so you can’t go wrong. The most common way we eat egg salad is on sandwich bread. One of the things I like to do is to bake bread first. Other items you can offer include:

  • Baked Bagels
  • pita
  • lettuce wraps
  • corn flake
  • Croissants
  • steamed stuffed bun

How much egg salad does a group eat? This recipe makes about 4 servings, so an average of 2 eggs per person. If you’re making sandwiches, you definitely want to stick to about 2 per person. If you just take it as an aspect, you might plan for less.


If you have leftover salad, Store it in an airtight container and keep in the refrigerator. It will keep in the refrigerator for 3 to 5 days, so make the most of these leftovers. Serve egg salad on toast, make sandwiches, or serve as a delicious addition to dinner.

Unfortunately, eggs and mayonnaise are two things that don’t freeze well. So if you do freeze egg salad, it won’t retain its nice creamy texture after thawing, so we don’t recommend it.

Be sure to try our recipes and let us know what you think. It’s the guardian of our book, and we hope you feel the same way!

Serve your egg salad:

For more delicious “salad” recipes, try:

Course Main Course, Side Dishes

American cuisine

4 servings

Calories 229 kcal

Author Little Luna

  • 6 eggs room temperature
  • water
  • A pinch of salt
  • 1 teaspoon vegetable oil
  • 1/3 cup mayonnaise
  • salt and pepper to taste
  • Carefully place the eggs in a pot of cold water and cover them completely by about 1 inch. Add a pinch of salt and a teaspoon. Vegetable oil (this will make them easier to peel).

  • Bring water to a boil over medium heat. Once it reaches a boil, cover and remove from heat. Let stand for 10-12 minutes.

  • Pour hot water from the pot, fill it with cold water, and let it cool for a few minutes.

  • Shell the eggs and place in a bowl. Chop with a fork and stir in mayonnaise. Add salt and pepper. Serve hot, or chill in the refrigerator.

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