8 egg-cellent egg salad recipes

Egg salad — in all its delicious variations — probably had very simple originas as a way of quickly using up a large quantity of eggs.

After all, what’s easier than chopped eggs, a moistener — such as mayonnaise or sour cream — and seasonings to make a quick, protein-rich sandwich filling?

Egg salad recipes

1. Classic Egg Salad recipe

Recipe by the American Egg Board

This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into cherry tomatoes for an impressive appetizer.

  • 6 hard-boiled eggs, sliced
  • 1/4 cup mayonnaise
  • 2 tsp. fresh lemon juice
  • 1 Tbsp. minced onion
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup finely-chopped celery
  • Lettuce leaves
  1. Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
  2. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.
  3. Serve on lettuce leaves; garnish with reserved egg slices.

Makes 4 servings


2. Creamy Egg-Salad

Recipe from Iowa State University Extension

  • 6 large hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons sweet pickle relish
  • 1/2 cup celery, chopped finely
  • Dash salt
  • 1/8 teaspoon black pepper
  • 4 whole wheat English muffins
  1. Prepare hard cooked eggs. Crack and peel the eggs; chop coarsely and place in a large mixing bowl.
  2. Add mayo, mustard, relish, and celery. Mash together.
  3. Season with salt and black pepper.
  4. Serve on toasted English muffins, whole wheat bread, or crackers.


3. Easy Egg Salad

Recipe from French’s Mustard 

  • 4 large eggs, hard-cooked, chopped
  • 1/4 cup light sour cream
  • 1 tbsp. French’s Spicy Brown Mustard
  • 1/4 cup finely chopped celery
  • 1 tbsp. minced green onion
  • 1/4 tsp. salt
Spanish fried cauliflower with pimentón and aioli
  1. Combine eggs, sour cream, mustard, celery, green onion and salt in medium bowl.
  2. Chill, covered, until ready to serve.


4. Basic Egg Salad recipe

Recipe from the USDA

  • 4 hard boiled eggs (finely chopped)
  • 2 teaspoons pickle relish
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon mustard (wet)
  • 1/4 cup mayonnaise
  1. Remove the shells from eggs, and chop the eggs finely.
  2. Mix all the ingredients together.


5. Curried Egg Salad Sandwiches with Pistachios and Arugula recipe

Recipe from Whole Foods Market

  • 4 eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 2 tablespoons chopped pistachios
  • Salt and black pepper, to taste
  • 2 cups baby arugula
  • 4 small pita breads, cut in half

Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat and cook eggs at a gentle simmer for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel.

In a medium mixing bowl, mash eggs with the back of a fork. Combine mayonnaise, curry and pistachios in a small mixing bowl. Add mayonnaise mixture to eggs and combine well. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until ready to serve.

Stuff pitas with arugula and egg salad and serve.


6. Italian Egg Salad recipe

by Carol Schlitt, University of Illinois Extension nutrition and wellness educator

  • 1/2 cup bottled Italian dressing
  • 1/2 teaspoon crushed oregano leaves
  • 1/4 teaspoon garlic powder
  • 8 ounces spiral pasta, cooked and drained
  • 2 cups sliced zucchini
  • 1-1/2 cups sliced fresh mushrooms
  • 1/3 cup chopped red onion
  • 4 hard cooked eggs, cut into wedges
Recipe for pineapple-marinated grilled chicken sliders
  1. In a large bowl, combine Italian dressing, oregano and garlic powder.
  2. Stir in pasta, zucchini, mushrooms and onion until evenly coated with dressing.
  3. Cover and chill to blend flavors.
  4. Just before serving, gently fold in eggs.

Yield: 8 servings


7. Tower of London Egg Salad Sandwiches

by Reed Alexander, via Let’s Move!

Make these double-decker, tower-style egg salad tea sandwiches by stacking up two toasted squares of crust-less whole grain bread and using my lightened-up and flavorful herby egg salad as the delicious filling!

These easy Tower of London Egg Salad Sandwiches will transport you to the shadow of Westminster Abbey, St Paul’s — or perhaps Buckingham Palace itself!

  • 12 large eggs
  • 3/4 cup finely-diced fresh celery stalks
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup minced fresh chives, plus extra for garnish
  • 1-1/2 teaspoons dried tarragon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 30 (2-inch by 2-inch) squares wholegrain or multigrain bread, crusts removed
  1. Place eggs in a large pot and fill with water to cover. Set over high heat on stovetop and boil, covered, approximately 10 minutes, until hard-boiled.
  2. Drain pot and place eggs in an ice-water bath (a bowl containing a mixture of cold water and ice). Cool 10 minutes.
  3. Meanwhile, in a small bowl, combine mayonnaise, mustard, chives, dried tarragon, salt, and pepper. Mix well to combine. Set aside.
  4. When eggs are cooled, peel them and discard shells. Dice six of the eggs, using both whites and yolks. For the remaining six eggs, dice only the whites, discarding the yolks.
  5. In a large mixing bowl, combine diced eggs and egg whites, celery, and mayonnaise-mustard mixture (see Step #3). Stir well until completely distributed and the mixture is smooth and uniform.
  6. Evenly spread roughly one heaping tablespoon of egg salad on 15 of the squares of bread. Top each with another square of bread, using all remaining 15 squares. Add another heaping tablespoon of egg salad on top of each sandwich, evenly spreading in a layer, and sprinkle with chives to garnish.
  7. Serve and enjoy!
Grilled chicken salad supreme


8. Egg Salad Supreme recipe

Recipe by Chef Emeril Lagasse

  • 12 hard-boiled eggs
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon hot Hungarian paprika
  • 1/4 cup minced shallot
  • 1/4 cup chopped green onion or fresh parsley leaves
  • 1/4 cup minced celery
  • 1/2 cup mayonnaise, homemade or store-bought
  • 12 slices white sandwich bread
  1. Roughly chop the eggs and place them in a mixing bowl.
  2. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended.
  3. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
  4. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.

More Stories
Men’s insecurities may lead to sexist views of women

Pin It on Pinterest