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The Boat Shed KitchenThe Boat Shed Kitchen
Trang chủ » Recipes » Egg Salad Recipe

Egg Salad Recipe

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If you’re craving a quick, comforting meal with fresh flavors, this Egg Salad Recipe hits the spot.

Made with chopped hard-boiled eggs, fresh herbs, and a tangy creamy dressing, it’s the ideal go-to for sandwiches, crackers, or a simple lunch bowl.

Why You’ll Love This Recipe

 Quick and easy: Ready in under 30 minutes, with simple steps.

Flavor-packed: Dill, chives, and paprika add bold, refreshing notes.

Great for meal prep: Make a batch and enjoy it all week.

Versatile: Serve it as a sandwich, salad topper, or dip.

Naturally gluten-free: A wholesome choice for all diets.

What You’ll Need (Ingredient Highlights)

 Hard-boiled eggs – The creamy base for this classic salad.

Celery & red onion – Add crunch and a fresh bite.

Dill & chives – Bright, herby flavors that elevate the dish.

Mayonnaise – The creamy base of the dressing.

Dijon mustard & lemon juice – Bring sharpness and balance.

Paprika – Adds warmth and depth.

Garlic – Just one clove makes a big difference in flavor.

Pro Tips Before You Start

Use older eggs: They’re easier to peel after boiling.

Cool eggs completely: This keeps the salad from becoming watery.

Chop to your liking: Keep it chunky for texture or mash for a smoother spread.

Adjust seasoning last: Let flavors meld before adding more salt.

Make ahead: The salad tastes even better after chilling for a few hours.

How to Make Egg Salad (Step-by-Step)

Step 1 – Boil and Cool the Eggs

Hard-boil 8 eggs using your preferred method.

Once cooked, cool them in an ice bath or under cold running water.

Peel and chop the eggs into chunks and place them in a large mixing bowl.

Step 2 – Add the Crunch and Herbs

To the chopped eggs, add the finely chopped celery, red onion, dill, and chives.

Stir gently to combine.

Step 3 – Prepare the Creamy Dressing

In a separate small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and minced garlic.

Stir until smooth and fully combined.

Step 4 – Combine Everything

Pour the dressing over the egg mixture.

Fold gently until everything is evenly coated.

Chill before serving or enjoy immediately.

What to Serve It With

Classic sandwich: Spoon between slices of toasted sourdough or brioche.

Lettuce wraps: A low-carb, refreshing lunch option.

Crackers or toast points: For a picnic or snack board.

Stuffed tomatoes or avocados: A creative and elegant presentation.

Salad bowls: Serve atop mixed greens for a light meal.

Variations / Substitutions

Add crunch: Mix in diced pickles or cucumber.

Creamier version: Add a splash of sour cream or Greek yogurt.

No garlic? Try shallots or skip for a milder flavor.

Spicy twist: Add a pinch of cayenne or diced jalapeños.

Egg whites only: For a lighter, high-protein version.

Storage & Leftovers

Refrigerate: Store in an airtight container for up to 3 days.

Do not freeze: Mayonnaise-based salads separate when frozen.

Best served chilled: Flavors meld beautifully after a few hours.

FAQs

How long does egg salad last in the fridge?
It’s best enjoyed within 3 days when kept in an airtight container.

Can I use store-bought boiled eggs?
Yes, it’s a convenient shortcut—just make sure they’re fresh.

Is egg salad healthy?
It can be! Eggs provide protein and nutrients, and you can adjust the mayo for a lighter version.

Can I make it the night before?
Definitely. It actually tastes better the next day after the flavors meld.

How do I prevent watery egg salad?
Let boiled eggs cool completely and avoid overmixing.

Can I swap mayo with yogurt or avocado?
Yes! Greek yogurt or mashed avocado are great alternatives.

Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in healthy fats and protein.

Final Thoughts

This Egg Salad Recipe is a timeless favorite—creamy, flavorful, and endlessly adaptable.

Whether piled high on toast or spooned into lettuce cups, it’s a simple dish that delivers comfort and satisfaction in every bite.

The Boat Shed Kitchen

Egg Salad Recipe

This easy egg salad recipe combines chopped hard-boiled eggs, fresh herbs, and a zesty, creamy dressing. It’s perfect for sandwiches, wraps, or enjoying on its own. Quick to make and full of flavor, it's ideal for picnics, meal prep, or a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Chill Time (optional) 15 minutes mins
Total Time 30 minutes mins
Servings: 4
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Salad
  • 8 hard-boiled eggs
  • 2 Tbsp celery finely chopped
  • 3 Tbsp red onion finely chopped
  • 3 Tbsp dill chopped
  • 3 Tbsp chives chopped
For the Dressing
  • 1/3 cup mayonnaise
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 garlic clove minced

Method
 

  1. Peel and chop the eggs, then place in a bowl.
  2. Add celery, onion, dill, and chives.
  3. Mix dressing ingredients in a separate bowl.
  4. Pour dressing over the salad and gently fold to combine.
  5. Chill before serving or enjoy right away.
  6. See full steps with tips & photos → https://theboatshedcafe.com/egg-salad-recipe/

Notes

  • For extra texture, add chopped pickles or a splash of pickle juice.
  • You can substitute Greek yogurt for half the mayo for a lighter version.
  • Fresh herbs really make this shine—don’t skip them if you can help it!

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Classic Picnic Food Creamy Salad Spreads Easy Sandwich Filling Egg Salad Recipe Hard-Boiled Egg Recipes High Protein Lunch Keto Friendly Lunches No Meat Meal Ideas Quick Meal Prep Lunch Simple Brunch Ideas
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