Creamy, flavorful, and oh-so-satisfying, egg salad is a classic that never goes out of style.
Whether you love it on toast, in a sandwich, or straight from the bowl, the best egg salad recipes are simple, delicious, and easy to make.
Get ready to whip up the perfect batch of egg salad that’s great for lunch, snacks, or meal prep!
Classic American Deli Style Egg Salad
24 large eggs
6-7 quarts (5-6L) water
Ice
Warm water
Paper towels
250g (1c) mayonnaise
45g (3T) Dijon mustard
15g (4T/1 Clam shell) minced chives
15g (3T) chopped dill
25g (5t) white distilled vinegar
15g (4t) sugar
10g (2t) salt
5g (2t) black pepper
5g (2t) paprika
15-20g (2 stalks) finely chopped celery
Nice sourdough bread
Durkees famous sauce
Green leaf lettuce
Instructions:
1 Fill a very large pot with 6-7 quarts of water and bring it to a boil.
2 Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.
3 Set a timer for 13 minutes for large eggs (adjust time for medium or jumbo eggs).
4 After 13 minutes, remove the pot from heat and add ice (as much as will fit into the pot) to stop the cooking process.
5 Drain some warm water from the pot, add more ice, and run cold water over the eggs for 2-3 minutes or until the warm water is circulated out of the pot
6 Peel the cooled eggs under warm water, cracking them in several places to make peeling easier. Pat the peeled eggs dry to remove excess moisture.
7 Set aside 8 of the eggs. Reserving their yolks for later.
8 Press the remaining 16 eggs through a wire rack to “dice” them evenly.
9 In a separate bowl, combine mayo, Dijon, minced chives, chopped dill, vinegar, sugar, salt, pepper, paprika, and chopped celery.
10 Smash 6 of the reserved egg yolks into the mayo mixture and stir until well combined.
11 Gently fold the mayo mixture into the diced hard boiled eggs until evenly coated.
12 Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and provide texture.
13 To make each sandwich, spread Durkees famous sauce onto two slices of sourdough bread.
Add washed green leaf lettuce on one slice of bread and spoon 3-4 large spoonfuls of egg salad on top.
Avocado Green Goddess Egg Salad (makes 2x what you’ll need for the eggs salad):
450g (2c) mayo
60g (4c) spinach
15g (¾-1c) fresh dill
5g (1/2c) fresh tarragon
50g (2c) fresh parsley
3 cloves of garlic
12g (2 1/2t) salt (for dressing)
20g (1T) honey
24 eggs
2 avocados (look for aovs that are mostly ripe, but not super soft)
8g (1 2/3t) salt (for egg salad)
Juice of 1 lemon
15-20g (4T/1 clam shell) chives
Olive oil
Fresh croissants
Arugula (dressed with olive oil and a squeeze of lemon juice)
Instructions:
1 Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin for 30 seconds or until ingredients are broken down and the sauce is mostly smooth.
2 Transfer half (about 300g) to a storage container (for green goddess dressing throughout the week) and the other half into a bowl to finish the egg salad.
3 Press eggs through a wire rack to “dice”
4 Finely mince chives and add to egg bowl
5 Medium dice the flesh from two avocados (about 300g) and add to egg bowl.
6 To that, add 8g salt, juice from 1 lemon, and gently fold to combine.
7 Add 3-4 spoonfuls onto a nice flaky croissant and top with dressed arugula
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*Japanese Tamago Egg Salad*:
24 hard-boiled eggs
225g (1c) Kewpie mayo
15g (3t) salt
25g (2T) sugar
50g (1/4c) rice vinegar
15g (1 tsp) dashi powder
Shokupan (Japanese milk bread), sub thick sliced white bread
1 Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later.
2 Stir dashi into rice vinegar and add into food processor. Spin until creamy.
3 Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine.
4 Add to thick sliced shokupan bread or thick cut white bread
DIY KEWPIE:
1 egg
75g or 1/3c rice vinegar
5g or 1.5tsp salt
5g or 1 1/4tsp granulated sugar
1-2g or 1/2tsp msg
325g or 1 1/2c neutral oil (canola etc)
