Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, making it perfect for meal prep or a last-minute meal.
- Rich and Creamy: The combination of mayonnaise, Dijon mustard, and apple cider vinegar creates a smooth and tangy flavor.
- Versatile: Enjoy it in sandwiches, on crackers, or as a salad topping.
- Great for Meal Prep: Make ahead and store for quick lunches throughout the week.
- Customizable: Easily adjust seasonings and add-ins to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Sea salt
- Garlic powder
- Black pepper
- Paprika
Directions
- Boil the Eggs: Place eggs in a pot of cold water. Bring to a boil, turn off the heat, cover, and let them sit for 10–12 minutes. Transfer to an ice bath to cool.
- Chop the Eggs: Once cooled, peel and chop the eggs into small pieces.
- Mix the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sea salt, garlic powder, black pepper, and paprika.
- Combine: Gently fold the chopped eggs into the dressing, stirring until evenly coated.
- Chill and Serve: Refrigerate for at least 30 minutes before serving for the best flavor.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Low-Fat Option: Swap mayonnaise for Greek yogurt for a lighter version.
- Extra Crunch: Add chopped celery, onions, or bell peppers.
- Sweet Twist: Stir in a spoonful of pickle relish for a touch of sweetness.
- Spicy Kick: Sprinkle in cayenne pepper or hot sauce for added heat.
- Vegan Alternative: Use crumbled tofu instead of eggs and vegan mayo.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended, as eggs and mayo may change texture.
- Make-Ahead Tip: Boil and peel eggs a day in advance for quicker prep.
FAQs
1. How long does egg salad last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container.
2. Can I freeze egg salad?
No, freezing changes the texture of eggs and mayonnaise, making it watery when thawed.
3. Can I use yellow mustard instead of Dijon?
Yes, but it will have a milder and slightly sweeter taste.
4. How do I prevent egg salad from getting watery?
Make sure the eggs are completely dry before mixing, and avoid overmixing.
5. Can I make egg salad without mayonnaise?
Yes! Greek yogurt, mashed avocado, or sour cream can be good substitutes.
7. How do I keep egg salad cold for a picnic?
Store it in a cooler with ice packs and don’t leave it out for more than 2 hours.
8. Can I make this salad ahead of time?
Yes, but it’s best eaten within a day or two for the freshest flavor.
9. What’s the best bread for egg salad sandwiches?
Soft sandwich bread, croissants, or whole-grain bread work well.
Conclusion
Creamy egg salad is a delicious, easy-to-make dish that’s perfect for quick lunches, picnics, and meal prep. With its rich, tangy flavor and endless customization options, it’s a classic recipe that never goes out of style. Whether you enjoy it in a sandwich, on crackers, or as a side, this egg salad is sure to become a favorite!
Print
Creamy Egg Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy egg salad is rich, tangy, and incredibly easy to make. With perfectly boiled eggs, a flavorful mix of mayonnaise, Dijon mustard, and seasonings, it’s the ultimate filling for sandwiches, wraps, or a protein-packed salad topping. Perfect for meal prep, this classic egg salad is versatile, customizable, and ready in just 20 minutes!
Ingredients
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Sea salt
- Garlic powder
- Black pepper
- Paprika
Instructions
-
Boil the Eggs:
- Place eggs in a pot of cold water and bring to a boil.
- Turn off the heat, cover, and let them sit for 10–12 minutes.
- Transfer eggs to an ice bath to cool.
-
Chop the Eggs:
- Once cooled, peel the eggs and chop them into small pieces.
-
Make the Dressing:
- In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sea salt, garlic powder, black pepper, and paprika.
-
Combine:
- Gently fold in the chopped eggs until evenly coated with the dressing.
-
Chill & Serve:
- Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
- Low-Fat Option: Swap mayo with Greek yogurt for a lighter version.
- Extra Crunch: Add chopped celery, onions, or bell peppers.
- Sweet Twist: Stir in a spoonful of pickle relish for a hint of sweetness.
- Spicy Kick: Sprinkle cayenne pepper or add a dash of hot sauce.
- Vegan Alternative: Use crumbled tofu and vegan mayo instead of eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
