Easter is quickly approaching, so we will be awash in hard-boiled eggs. We always end up with too many colored eggs, but it’s a lot of fun. It’s always nice to have extra hard-boiled eggs for other uses, including deviled eggs and egg salad.
While my go-to is an Avocado Egg Salad, I can’t see ever not making this traditional egg salad again. I’ve been making this dish for years, which never impresses me.
It takes very little time to prepare and requires few ingredients. Put it together quickly once you have your hard-cooked eggs.
It’s a beautiful salad for Easter, spring, baby showers, bridal showers, picnics, or a quick and easy lunch.
Ingredients
- The hard-boiled eggs can be prepared in advance. Eggs that have been hard-boiled are a staple in my fridge.
- Greek yogurt – I like to add a small amount of plain Greek yogurt to the salad so that it has a higher protein content. More creaminess is added to the salad as a bonus. You can use whole mayonnaise for the Greek yogurt or if you don’t have any yogurt.
- Mayonnaise is a time-tested condiment. It doesn’t matter if it’s ordinary, light, or fat-free.
- Dijon mustard—it adds a touch of tang and sharpness to the salad.
- Add some lemon juice to brighten things up!
- The crunch of celery is one of my favorite food textures.
- Green onions are my preferred variety since they are milder, and their vibrant color makes a dish stand out.
- Chives are more subtle than onions, but they still pack a robust taste punch.
How to Make Hard-Boiled Eggs
We always keep a supply of hard-boiled eggs in the fridge for snacking or to whip up a quick batch of egg salad because they’re so simple to prepare.
- Stovetop preparation requires filling a big pot 3 inches deep with water and bringing it to a boil over medium heat. Spoon the eggs into the pan carefully. The eggs must not touch each other. Leave some space between each one. Keep the pot on high heat until the water returns to a boil, then reduce the heat to low and cook for another 10 minutes. Hard-boiled eggs should be cooled in ice water for at least 10 minutes after cooking. This will prevent further heating and make the eggs easier to peel.
- Make them quickly in the Instant Pot by adding a cup of cold water and setting the cooking time high. Allow the pressure to drop gradually for 5 minutes, then quickly release the pressure and place the eggs in an ice water bath.
How to Make Egg Salad
- Please begin by peeling your hard-boiled eggs; we have no shells in our salad. Use a sharp knife to give the eggs a rough chop.
- Chop up some eggs, then add them to some Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a bowl. I combine equal parts Greek yogurt and light mayonnaise.
- Add the celery, green onions, and chives and mix well. To taste, add salt and black pepper.
- Gently mix the eggs with a spoon until they achieve the desired consistency. I prefer my eggs to be slightly chunky.
- You can use it immediately or store it in the fridge.
Egg Salad Add-Ins
Here are a few ways to spice up your traditional egg salad.
- Mix with some pickle relish or sliced pickles.
- Add some capers or pickled red onions.
- Add everything bagel seasoning, an intelligent move.
- Put in some hot sauce if you want things spicy.
- Top with chopped fresh herbs like parsley or dill.
- Diced, fully-cooked bacon!
- Spruce up that egg salad sandwich with some arugula or other leafy vegetables.
- Crunchy radish slices are an excellent addition.
How to Serve
If you’re anything like us, you’ll be eating a lot of egg salad in the days following Easter, so it’s a good thing there are dozens of tasty variations on the classic dish.
- Put your favorite bread on a sandwich.
- Roll up the salad in a tortilla and enjoy.
- Scoop some onto a rice cake or serve alongside crackers and chips.
- Use lettuce leaves as bowls for the salad.
- Could you put it on top of some lettuce?
- It’s delicious straight out of the bowl, too.
How to Store
Put the egg salad in a sealed jar and store it in the fridge for up to 5 days.
You shouldn’t just leave it on the counter; it must be refrigerated. You should toss the salad if it’s been out of the fridge for over two hours.
If you make egg salad, don’t put it in the freezer. Hard-boiled eggs that have been frozen and thawed will be stiff and rubbery. The fresher you eat it, the better the texture and flavor.
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