Easy Egg Salad Recipe

If you love a classic egg salad that’s creamy, flavorful, and better than anything store-bought, you’re in the right place. This easy homemade egg salad comes together in about 10 minutes with just a handful of simple ingredients. It’s perfect on toast, crackers, or as part of a brunch spread for holidays like Easter or Christmas - though let’s be honest, it’s delicious any day of the week. Below, I’ll show you exactly how to make egg salad, how to customize it, and how to store it, plus plenty of flavorful variations so you’ll never get bored.

Course Side Dish

Cuisine Dutch

Keyword eggs, mayonnaise

Diet Gluten free, Low carb, Paleo

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 170

Author Simone

Ingredients

6 eggs
3 tbsp mayonnaise
1 tbsp mustard
1 spring onion finely chopped
1 tbsp capers finely chopped
1 tbsp chives to garnish
pepper and salt
Optional: ketchup, tabasco, smoked paprika

Instructions

Start by boiling the eggs. You will want to have firm eggs for this. Peel the eggs and cut into small pieces.
6 eggs
Finely chop the capers and spring onion. Mix this with the eggs.
1 tbsp capers, 1 spring onion
Add the mayonnaise and mustard and stir.
3 tbsp mayonnaise, 1 tbsp mustard
Season to taste with salt and pepper
pepper and salt
Serve the egg salad with fresh chives
1 tbsp chives to garnish

Notes

Storing: Store the egg salad in the fridge for 3-4 days. Keep it covered.

Nutrition