How to Make Egg Salad

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A simple, refreshing take on the classic egg salad. Served on toasted everything bagels and garnished with crunchy radishes and cucumbers.

The warm temperatures of the summer months often leave me craving foods that are cold and refreshing like my Mediterranean Quinoa Salad with Chicken or a cold pasta. There is something particularly good about a cold lunch after a morning at the beach or pool. Does anyone else have good summertime memories like this??

Now, I know some people don’t like egg salad (my husband used to be one of them until he tried mine). If you make egg salad boring, it’s just gonna be..well…boring. So here’s my take– a good egg salad has gotta be chilled, seasoned well, served on a hearty bread, and paired with a crunchy element. In this post, I show you how to make an egg salad that is simple, refreshing, and DELICIOUS.

Ingredients

Ingredients for Egg Salad

• 8 harboiled eggs, mashed
• 4 tbsp. mayo
• 4 tbsp. dijon mustard
• 1/4 tsp. smoked paprika
• salt, to taste
• fresh-cracked black pepper, to taste

Egg salad is what you make of it. Get creative with the things you pair it with! Here are some ideas of pairings and toppings that my family really enjoys:

Breads

• Sourdough bread
• Everything Bagel
• Toasted English Muffin
• Hearty Multigrain
• Wrap/Tortilla
• Crackers, pita chips

Toppings/Garnishes

• thinly sliced radishes
• arugula
• cucumber slices
• grape tomatoes, slices of tomatoes
• bacon
• pickles
• parsley

Tips:

• Time-Saving Tip: You can make the hardboiled eggs in advance and then make the egg salad on another day. I do this all the time when planning meals for the week.
• Try serving the egg salad on bread in an open-faced style and garnish with your toppings. This presentation is very appealing and can be great for a party.
• Since there is salt already added to both mayonnaise and mustard, taste the egg salad before adding extra salt so that the egg salad doesn’t become too salty.

How to Make Egg Salad

Start by harboiling the eggs. Add 8 eggs to a pot in a single layer and cover them with water.

Bring them to a boil. Once the water begins to boil, turn off the heat, and set a timer for 12 minutes.

After 12 minutes, remove the eggs from the water. You can either let them cool down gradually on a towel, or you can cool them down quickly by placing them in a bowl of ice water.

Once your eggs are cool, peel the shells off of them. Mash the eggs using a fork until the eggs are in small chunks (you can mash to your desired consistency if you like).

Add the 3 tbsp of mayonnaise, 3 tbsp of mustard, smoked paprika, and black pepper. Mix together well, making sure the mayo and mustard are evenly distributed. Taste to determine if you would like to add salt. Salt to taste if desired.

Refrigerate for several hours or overnight.

Serve the egg salad on an open-faced everything bagel, and top with sliced cucumber and/or thinly sliced radishes (or whatever toppings you like!)

(The hardboiled eggs can be made in advance and kept in the refrigerator as a time-saving step.)

Enjoy!

Want More Simple and Refreshing Recipes?

• Mediterranean Quinoa Salad with Chicken
• Simple Lemon Chicken Pasta (no dairy ingredients)
• Chicken Broccoli Rice Bowls (Broth Based)
• Green Chile Chicken Enchilada Casserole
• Lentils with Vegetables and Cumin

Hey! I’m glad you’re here. Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself!

Warmly, Caroline