There's nothing like a good egg salad! If you've seen the video of me making this recipe, I can't stop dancing because this recipe gets me GOING! This classic dish combines creamy, perfectly seasoned eggs with a touch of Southern charm, making it the ideal choice for sandwiches, picnics, and light lunches. Whether you're a longtime fan of egg salad or trying it for the first time, this recipe is foolproof. Dive into this simple yet satisfying recipe and bring a bit of Southern hospitality to your table. Let's get started on making the best egg salad you've ever tasted!
Egg salad is so easy to make a great year-round go-to, especially if you're trying to use up your eggs. the ideal choice for sandwiches, picnics, and light lunches
This pairs well with my Artisanal Homemade Sandwich Bread to make some Egg Salad Sandwiches!
*See recipe card for quantities*
Here's what the process will look like!
Hint: be sure to taste test along the way so you make this recipe to your liking!
Elbow grease is required for this recipe 😉 Get your arms warmed up!
Airtight Container: Place the egg salad in an airtight container to prevent it from absorbing other odors in the fridge and to keep it fresh.
Storage Duration: Homemade egg salad can be stored in the refrigerator for up to 3 to 5 days.
Yes! You can replace the mayonnaise with dairy free or vegan mayonnaise.
10 minutes
13 minutes
Salad, Side Dish
There's nothing like a good egg salad!
Start by filling your Stovetop Pot with water. You want to fill it about ¾ the way to the top. Turn on high heat and cover until water comes to a rolling boil.
When water is boiling, gently place your eggs into the pot of water and let sit for about 8 minutes. It's ok if the eggs touch or sit atop each other to fit in the pot.
Around two minutes before your eggs are done on the stove, grab your large mixing bowl and fill with water and ice. This will be your ice bath.
Transfer the eggs from the stovetop pot to your ice bath and immediately submerge them in the cold water. Let them sit there for about 5 minutes.
After 5 minutes, grab your medium mixing bowl and your ice bath. Individually start peeling each egg, gently removing the shell from the egg white. Place the shells in your medium mixing bowl. Once peeled, put the egg back in the ice bath water. Repeat this process for all the eggs.
Dispose of the egg shells and rinse your medium bowl to make sure there aren't any shell bits stuck to the side of the bowl. Drain the large ice bath of its water.
At this point, you should have your hard boiled eggs in your large mixing bowl, and a clean, empty medium mixing bowl.
Using your hands, split each egg open and start separating the yolks from the eggs whites. Place the egg whites back in the large mixing bowl and place the yolks in the medium mixing bowl. Repeat the process for all your eggs until they're all separated into egg whites and egg yolks.
Grab your fork and start mashing your egg yolks in their bowl. Add in your seasonings, mayonnaise, mustard, and pickle juice. Mix everything together with your fork until ingredients are well combined. Set aside.
Next, using your hands, start crumbling your egg whites. You want to have some chunks of egg whites but not too large.
When your eggs whites are crumbled, transfer your egg yolk contents into the large mixing bowl with the egg white crumbles.
Mix everything together using your fork, folding the egg whites into the yolks and vice versa. Enjoy!
If you want to add some more tang, you can add some finely chopped pickle bits or some relish to your liking.
Welcome ya'll! You're part of the family now. I'm Hannah Taylor aka “LilyLouTay” and I'm so happy you're here! Based in Georgia, I love throwing in some southern charm and wholesome personality into my cooking. I believe in measuring with my heart so my recipes are always customizable; cook how your heart is telling you today.
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