This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!
The post Easy Egg Salad appeared first on Budget Bytes.
Sometimes, all I want is a simple sandwich filled with something easy and delicious. And it just doesn’t get any easier than this homemade Egg Salad. So, if you’re short on time and want something filling and quick, I highly recommend you try this egg salad recipe! This is my super easy and delish version, but I’ve got lots of ideas for variations below, too!
“Thanks for this! It’s exactly what I needed – a great basic recipe and suggestions for how to improvise based on what I’ve got in the fridge. Just had a delicious egg salad sandwich for lunch, and will definitely be coming back to this one!”
Teevee
Easy Egg Salad Recipe
When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So, I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that below, too. 😉
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Easy Egg Salad
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Ingredients
- 4 large eggs* $2.68
- 3 Tbsp mayonnaise $0.15
- 1 Tbsp dill relish** $0.08
- 1 tsp Dijon mustard $0.02
- 1/4 tsp lemon juice $0.01
- 1/8 tsp salt $0.02
- 1/8 tsp freshly cracked black pepper $0.02
Instructions
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Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
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After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
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Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
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Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.
See how we calculate recipe costs here.
Video
Notes
**You can also use your favorite type of relish, but keep in mind the flavor will turn out different.
Nutrition
How to Make Egg Salad Step-by-Step Photos
Boil the eggs: Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.
Make the salad: Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.
Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.
Serve immediately or refrigerate until ready to eat! (serving suggestion pictured: egg salad sandwich on toast with mixed greens).
What Else Can I Add?
Alright, here’s where you can have some fun if you happen to have some of these ingredients on hand. Try adding any of these to your egg salad to take it up a notch:
- Hot sauce (Tabasco, gochujang, chili garlic sauce, sriracha, etc…I love a sriracha egg salad!)
- Green onion
- Crumbled bacon (cook your bacon in the air fryer for super crispy results)
- Kimchi (finely chopped)
- Avocado (in place of the mayo)
- Everything bagel seasoning
- Pickled red onions
- Capers
- Celery
- Jalapeños (fresh or pickled)
- Fresh herbs (dill, parsley, scallions)
Serving Suggestions
I love a classic egg salad sandwich (either on toast or a croissant with lettuce), but you can also serve this salad with crackers for scooping, in lettuce cups, on avocado toast, or even in an avocado half! I also think it’s delicious served up wrap-style in a tortilla (or our cottage cheese wraps for a lower-carb option) with lettuce or as a salad topper over a bed of greens.
how to store
I purposely made this a small batch recipe so you don’t have to worry about leftovers, but if you choose to make a larger batch, the leftovers should stay good in the refrigerator for about 4-5 days.
This recipe scales up very easily. Simply adjust the number of servings in the recipe box and the ingredients will auto adjust for you.
More Easy Egg Recipes
Our Easy Egg Salad recipe was originally published 2/7/22. It was retested, reworked, and republished to be better than ever 4/7/25.
The post Easy Egg Salad appeared first on Budget Bytes.
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